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NOW TIME FOR SUPERFOOD FRIDAY. AND THIS MORNING WE HAVE TODAY,
NUTRITIONIST JOY BAUER, SHE IS
ON A ROLL SOME ROLE TO BE EXACT. SHE’S HERE WITH TWO VERSIONS OF
THE DISH WE CAN ALL MAKE THIS
WEEKEND. GOOD MORNING TO YOU. HEY, HEY, YES, WE ARE GOING TO ROCK AND
ROLL. OK, LET’S BEGIN. WHAT’S THE FIRST
ONE? SO I’M GONNA TELL YOU, NOT ONLY
ARE THESE LIGHT AND REFRESHING, BUT THEY’RE SUPER FUN TO MAKE. AND IN THE BEGINNING IT’S A
LITTLE BIT FUSSY, BUT ONCE YOU
GET THE HANG OF IT, YOU ARE IN AND I’M GOING TO
START WITH WHAT I’M CALLING MY
SHRIMP SUMMER ROLLS. SO FIRST I’M GONNA MAKE THE
SHRIMP FILLING AND HERE I HAVE
ONE POUND THIS, THIS IS ACTUALLY FROZEN SHRIMP
AND I GOT IT COOKED, BUT WITHOUT THE SHELL ON AND I
TOOK OFF THE TAILS AND I JUST
CHOPPED IT UP. SO THIS IS ONE POUND OF COOKED
SHRIMP RIGHT HERE. AND I ADD IN SOME CELERY FOR
CRUNCH SOME CHIVES AND LEMON ZEST, A WHOLE BUNCH OF UM WONDERFUL
HERBS. THIS IS GOING TO BE TARRAGON AND
DILL AND A LITTLE BIT OF SALT
AND PEPPER. AND HONESTLY, YOU COULD PUT WHATEVER YOU HAVE
IN YOUR GARDEN OR YOU HAVE IN
YOUR FRIDGE. THIS IS A LITTLE BIT OF MAYO.
YOU CAN USE REGULAR OR LIGHT A DASH FOR SOME ZING OF LEMON
JUICE AND A LITTLE BIT OF EXTRA
VIRGIN OLIVE OIL AND THAT’S IT. SO NOW IT’S SO FRESH. AND HERE’S THE
OTHER THING, THIS IS 100%
CUSTOMIZABLE. SO IF YOU WANT, YOU CAN SWAP IN BASE SCALLOPS OR
CRAB OR TREAT YOURSELF AND PUT A LITTLE BIT OF LOBSTER IN THERE
OR YOU COULD EVEN DO CHICKEN. ANYTHING GOES. SO NOW THAT IT’S
MIXING, YOU SEE, I LOVE HOW IT BACK ON TOP OF IT. IT’S, IT’S A SHRIMP SALAD. IT’S
REALLY DELICIOUS. SO, BETWEEN A SPRING AND A SUMMER
ROLL, THAT’S A GREAT QUESTION. SO A SUMMER ROLL IS UNCOOKED AND
IT USES A RICE PAPER WRAP AND
I’M GOING TO SHOW YOU THAT AND A SPRING ROLL IS ACTUALLY
COOKED AND THEY USE A DOUGH
OUTSIDE. SO LET’S GET ROLLING JOY. SO THIS IS LOVE THAT CHILL. THIS IS OUR WRAPPER. AND YOU
SEE, LIKE IT’S NOT REALLY
FLEXIBLE. IF I STARTED TO WRAP THIS, IT’S
GOING TO BREAK IN HALF. SO THIS IS THE ONLY PART THAT
YOU REALLY HAVE TO MASTER. I HAVE A BIG BOWL OF WATER AND
I’M GONNA SUBMERGE THIS JUST FOR
10 SECONDS. SO 10, 98765432. I AM WASTING IN TV. TIME. THAT WAS LIKE, I KNOW THAT TOMORROW. JOY IS GONNA COUNT THE POINT. SO I’M SHAKING OFF THE WATER AND I PLACE IT DOWN HERE, I’M
GONNA GET RID OF MY WATER AND
WE’RE GONNA ROLL NOW. SO, THE FIRST THING I’M GONNA DO
IS I LIKE A LITTLE BIT OF
GREENERY. SO I PUT DOWN A LETTUCE RIGHT IN
THE MIDDLE AND I’M GONNA SCOOP
IN SOME OF MY SHRIMP SALAD JUST
LIKE THIS AND THIS IS FUN WITH, WITH A
CROWD. YOU CAN GET THEM TO WRAP
IT UP, YOU WRAP OVER THE TOP. IT’S LIKE BURRITO STYLE. THAT’S AN EDIBLE WRAP. IT’S AN EDIBLE AND A CAR, RIGHT? WOULD THAT BE? YOU HAVE TO SCOOP OUT THE INSIDE AND SO I’M ROLLING IT UP AND THAT’S IT. YEAH, I FEEL IN THERE. I WAS GONNA SAY I SEE
MANGO. I HEARD YOU DO A SPICY
MANGO. YEAH. YEAH. SO THAT’S THE COOL PART. SO IT’S
100% CUSTOMIZABLE. SO HERE I’M SHOWING THE FIXINGS
FOR A SPICY MANGO. NOW YOU SEE,
I HAVE JALAPENO FOR CRUNCH. I HAVE AROMA, BASIL LEAVES I PUT IN, I HAVE CREAMY
HEART HEALTHY AVOCADO. THESE ARE JULIANNE CUCUMBERS AND
I KNOW MANGO IS A LITTLE BIT
PRICEY RIGHT NOW. SO ALSO IF YOU PREFER, YOU COULD
DO SLICED PURPLE GRAPES, YOU COULD DO APPLE PEAR BERRIES,
ANYTHING GOES. BUT I’M GOING TO SHOW YOU WHAT
THESE LOOK LIKE. FINISHED. SO THIS IS, AREN’T THESE CRAZY AND FRESH? WHAT IS THAT? THAT
SAUCE LOOKS AMAZING. OK. SO I AM REALLY, REALLY
EXCITED ABOUT THIS SAUCE. I, MY FAMILY IS OBSESSED WITH THE
SPICY CASHEW DRESSING THAT YOU GET OUT OF A LOT OF THE POPULAR
SALAD BAR RESTAURANTS. AND UM THEY KIND OF DARED ME TO
TRY IT AND TO MAKE, TO RECREATE
IT. SO, ALL YOU HAVE TO DO IS I TAKE
SOME RAW CASHEWS. I PUT IT AT THE BOTTOM OF A
BLENDER WITH BOILING WATER ON
TOP AND THEN YOU ADD IN REDUCED SODIUM SOY SAUCE, SOME
SRIRACHA, A LITTLE BIT OF MAPLE
SYRUP, LIME JUICE AND A AND A FEW
HERBS. AND I’M TELLING YOU, I, I WANT
TO SEE IF I COULD POUR THIS FOR
YOU. SO YOU COULD SEE HOW CREAMY IT
IS. LOOK AT THAT. WE HAVE TO GO. BUT I JUST WANT TO SAY I MADE, SHE MADE THAT FOR ME ONCE AND I
JUST DIPPED VEGETABLES IN IT. I THINK YOU COULD DIP A SHOE IN
IT. IT’S SO YEAH. ALL RIGHT. ROCK AND ROLL MOVES AS WE GO TO
BREAK. I WANT TO BE HERE TO HEAR YOU. CAN YOU CALL ME THE NEXT TIME
YOU’RE TESTING IN THE KITCHEN? YOU GUYS ARE LIKE MY FAVORITE
TASTE. TEST KEVIN. GOOD MORNING. WHAT’S UP?
S HOW ARE YOU DOING? THIS IS ONE
OF MY ABSOLUTE FAVORITE DISHES. I WOULD HAVE THOUGHT I COULD
NEVER MAKE IT AT HOME. IT’S LIKE
A THAI PEANUT PASTA, PEAS, PEA PASTA ISH FUSION DISH. IT’S REALLY
EASY TO MAKE. I PROMISE YOU NOW I’VE BEEN WATCHING YOU COOK,
YOU KNOW. SO, OH, JUST GO AHEAD AND JUST GO. ALL
RIGHT. SO WHAT WE’RE GONNA DO FIRST IS
WE HAVE TO STRING THESE SUGAR SNAP POTATOES. I MEAN
PEAS. SO WE’RE GONNA DO THIS
RIGHT HERE AND THEN JUST PEEL IT BECAUSE
YOU SEE THE STRING OUT, WE HAVE TO DE IT, DE IT KINDA LIKE SHRIMP. OK. BUT DO,
IS THAT ONE DONE? THIS ONE IS
ALREADY DONE. LET’S TRY THIS ONE RIGHT HERE.
BUT WHY AM I TAKING THE STRING
OUT? I WOULD BECAUSE IT’S HARD TO
CHEW AFTERWARDS. OK. ALL RIGHT. WELL, DON’T GO ALL THE WAY
THROUGH. I SHOULD HAVE. OK. SO JUST LET’S NOT WASTE ALL OUR TIME
HERE BECAUSE EVERYONE ELSE KNOWS HOW TO DO THIS. OK? EVERYONE ELSE IS, WE’RE GONNA, WE’RE GONNA ADD IN OUR PEAS
HERE. WE’RE GONNA GET THIS GOING A
LITTLE BIT HOTTER AND WE’RE
GONNA SAUTE THIS GOOD, GOOD, GOOD. YOU’RE DOING THAT. GO ALL THE WAY DOWN. IT SHOULD,
IT SHOULD GO ALL THE WAY DOWN ABOUT A QUARTER OF THE WAY DOWN. IT’S OK. DON’T PEEL IT. OK. SO WE’RE SAUTEING THAT SAUTE THIS FOR ABOUT TWO OR
THREE MINUTES. ADD IN OUR SHRIMP. NOW THESE
ARE, THESE ARE PEELED AND, AND LOOK AT YOU, YOU’RE A PRO
ALREADY. PUT SOME RESPECT ON YOUR NAME. PEOPLE NEED TO KNOW. YEAH. SHE KNOWS WHAT SHE’S DOING OVER
HERE. OK? GO AHEAD. GO AHEAD AND MOVE
IT, MOVE IT AROUND. YEAH. JUST MOVE IT AROUND SAUTE THERE
FOR ABOUT TWO OR THREE MINUTES. NOW, IDEALLY, THIS WOULD BE COOKED AND WE’RE
GONNA TAKE THIS OUT OF THE
SKILLET FOR REST. WE’RE GONNA PUT THAT INTO THAT
BOWL. DON’T DO IT RIGHT NOW. ALL RIGHT NOW, JUST IMAGINE. WE’VE DONE
THAT FOR 10 AND NOW MAKING THE
SAUCE REALLY EASY. WE’RE GONNA ADD IN SOME COCONUT
MILK. WHY DO YOU USE COCONUT MILK FOR
THE FLAVOR OR IT’S LIGHTER
FLAVOR? LIGHTER? PLUS IT’S UM COMPLIMENTS THE CURRY VERY WELL.
SO ADD IN SOME CURRY PASTE, SOME RED CURRY PASTE AND STIR THIS UP. AND THEN
YOU’RE GONNA ADD IN SOME NATURAL
PEANUT BUTTER. JUST GET THE NATURAL PEANUT
BUTTER WITH THE OIL, NOT THE KIND WITH ALL THE SUGAR
AND THE JELLY IN THE EVENING, THE STIR IT UP. OK? YOU GET THE BUTTER. YOU DON’T LAUNCH THIS
JUST LIKE JENNA DID HERS. THERE WE GO. OH, YOU WERE
WATCHING THAT. I, THAT I WATCHED IT. SEE. LOOK AT
YOU. AND SO ALL WE’RE GONNA DO IS
WE’RE GONNA GET THIS DOWN INTO A
NICE PASTE. NOW, HERE IS A LITTLE HACK.
WE’RE GONNA ADD IN SOME CARROTS
RIGHT NOW. IF YOU DON’T KNOW HOW TO
JULIAN A CARROT, I KNOW THIS
HARD. A PEELER. LOOK AT THIS. ALL YOU DO
IS DO, OOPS THE WRONG WAY JUST LIKE THIS AND IT CREATES, IT’S LIKE THE LAZY WOMAN’S
FEELER. I LOVE THAT. I NEED ONE OF THOSE. HAVE THE SHRIMP IS EVERYTHING I KNOW. HAVE IT. LOOK, IT’S A
WORK IN PROGRESS. LET’S TALK. LET’S MOVE ON FROM THE CARROTS. OK. HERE WE GO. ALL RIGHT. NOW WE’RE MOVING ON DOWN. OK. YEAH, PASTA TAKES ABOUT SIX
MINUTES TO COOK. THIS IS SOME
WHOLE WHEAT PASTA. YOU CAN USE SOME FETTUCCINE IF
YOU WANT TO. IT’S REALLY, IT’S REALLY GOOD. OK. WE’RE GONNA ADD IN OUR PASTA
HERE AND THEN OUR COOKED SHRIMP
AND PEAS. THERE YOU GO. SUPER SIMPLE.
WELL, LOOK HOW VIBRANT THAT IS.
KIDS WILL LOVE THIS DISH. IT’S NOT TOO SPICY. NOW, IF YOU’RE LIKE ME, YOU PROBABLY WANTED TO RESERVE
SOME OF THE SHRIMP SO YOU CAN
MAKE A SALAD FOR YOUR MEAL. PREP. OK. THIS IS
GONNA BE A CAJUN INSPIRED SALAD. Y’ALL REALLY SIMPLE DRESSING.
JUST GOT SOME GREEK YOGURT HERE
TOO. BUT THE, YOU KNOW, THE MAYONNAISE, YOU CAN GET ABSOLUTELY SOME OIL, THAT HOT SAUCE IN THERE. I LIKE IT. TASTE GOOD. WHAT’S THAT? CHIVES AND SOME LEMON? STIR THAT UP A LITTLE BIT TOO. IT’S A LITTLE
BITE. THE LEMON IS THE DRESS. YES, THAT’S THE DRESSING. AND THEN
YOU’RE GONNA CHOP UP CUCUMBER A
TOMATO. WHY ARE YOU LAUGHING? SHE’S DOING SO
WELL, ISN’T IT? AND SHE DOING
WELL? I KNOW SHE HAS HER OWN PODCAST. IT’S A SHOW SHOW. WE’RE SO PREP. YOU KNOW, WE’RE
SO PROUD OF YOU. AND WE’RE GONNA ADD IN TOMATOES, CUCUMBERS, CHOPPED UP SOME AVOCADO. OK. I
THINK THAT IS DONE. OH LORD.
TURN THAT OFF. CAN I JUST TURN IT OFF? YEAH, YOU CAN TURN IT OFF. THAT’S GONNA BE HER LUNCH. YEAH. KEEP GOING, KEEP GOING.
OK. AND THEN WE’RE GONNA ADD IN JUST A LITTLE BIT OF WATER FOR
THE CONSISTENCY OF THIS DRESSING IN. REALLY? AND IT’S SUPER SIMPLE,
RIGHT. THIS STUFF THAT’S ALREADY
IN KITCHEN PANTRY. WE’RE GONNA ADD IN SOME AVOCADO.
I LOVE AVOCADO. WHAT ABOUT SOME
ONION TOO? A LITTLE BIT OF BITE, YOU KNOW, A LITTLE BIT OF BREATH THINKING
IN THERE AND THEN WE HAD SOME LEFTOVER SHRIMP THAT
I JUST USE. JUST A LITTLE BIT OF, YOU KNOW, IT’S A LITTLE BIT OF
BREATHING. THAT IS WHAT I CALL
IT. WHAT A LITTLE BIT OF, YOU KNOW, FOR,
YOU KNOW, FOR EACH RECIPE. IF YOUR BREATH DOESN’T SMELL A
LITTLE BIT BAD. NOT, NOT RIGHT. ALL RIGHT. THAT IS SO GOOD. OK, WE’RE OUT OF TIME.
KEVIN. YOU’RE AWESOME. LOOK AT MY, LOOK AT YOU. LOOK AT THAT. SHE IS A PRO SIGN HER UP. WHO, WHERE IT’S SO GOOD. DAYS LATER, MONTHS
LATER, YOU JUST CAN’T STOP
THINKING ABOUT IT. WELL, A FEW MONTHS AGO WHEN WE
TOOK A TRIP DOWN TO HILTON HEAD
ISLAND, SOUTH CAROLINA, LOOK AT US AT THIS TABLE, WE ALL
SAT DOWN FOR AN UNFORGETTABLE
DINNER. I PROMISE YOU. WE ARE STILL TALKING ABOUT THIS
MEAL. THIS WAS AT THE SEA PINES
RESORT. WELL, WHAT’S FUNNY IS CRAIG IS
THERE NOW? AND WE HAVE YOU HERE
BECAUSE YAY, I LOVE THE FOOD SO MUCH. WE JUST DECIDE WE
DECIDED TO BRING IT HERE TO
STUDIO AND A CHEF. BEN IS THE EXECUTIVE CHEF AT THE SEA
PINES RESORT. AND YOU’RE HERE TO COOK UP A
DISH THAT WE HAVE HEARD. WE WERE
OBSESSED WITH IT. EVERYBODY’S TALKING ABOUT IT.
SO, THESE WERE THE TWO GO TO
DISHES ON YOUR TRIP. SO WE HAVE THE ELOTE STREET CORN, WHICH IS WE, WE CUT IT IN THE
RIBS. SO IT’S REALLY FUN AND
EASY TO EAT. AND THEN WE HAVE THE CHARCOAL
ROASTED SHRIMP. LET’S DO IT. SO, BASICALLY, WE’RE STARTING WITH SOME SOUTH
CAROLINA CORN WHEN IT GETS HOT OUTSIDE THE CORN
SWEET. AND IT’S NICE. THAT’S WHEN WE
LIKE TO COOK IT. SO IT’S VERY SIMPLE. WE’VE ALREADY STARTED THIS BUT
YOU JUST WANNA PINCH WHERE THE SILT IS AND YOU JUST
PULL DOWN AND THE WAY YOU DO THIS CORN. UM, WE’D NEVER SEEN IT BEFORE
BECAUSE DYLAN WAS TRYING TO GET
THE RECIPE AND WE WERE LIKE, HE SHOULD COME ON THE SHOW. WE WERE LIKE WHISPERING TO EACH
OTHER. WELL, WHEN WE WERE PLAYING THE
RESTAURANT, WE WANTED TO DO SOMETHING FUN
THAT YOU HADN’T SEEN WITH LOCAL
PRODUCE. OK. SO NEXT STEP IS WE’RE GONNA GIVE
IT A QUICK BLANCH JUST TO
TENDERIZE IT A LITTLE BIT. AND THEN THE, THE TV, MAGIC
HERE, WE HAVE ONE MINUTE THIS IS NOT A SHAVE OFF THE COB. THIS IS A CUT THROUGH THE COB,
THIS IS A CUT THROUGH THE COB. SO THE TRICK IS ANYTIME YOU HAVE
SOMETHING DAUNTING WITH A KNIFE AND YOU’RE
UNCOMFORTABLE, CUT IT IN HALF. SO, INSTEAD OF TRYING TO WHACK
IT ONE TIME, YOU WANNA GO RIGHT DOWN THE
MIDDLE AND COME DOWN AND THEN
FLIP AND THEN TURN IT MUCH MORE. IT’LL BE LIKE A RIB
IN SOME WAYS. EXACTLY. EXACTLY.
SO, AND THEN WE’RE GONNA TAKE THE
CORN. WE LIKE TO DEEP FRY IN A
NEUTRAL OIL. OBVIOUSLY. MAKE SURE YOU KEEP THE OIL HAVE AT IT, DROP IT IN, IT’S HOT, SO IT’S GONNA POP JUST
A LITTLE BIT. IF YOU ARE MORE COMFORTABLE WITH
AN AIR FRYER, YOU CERTAINLY CAN
DO IT THAT WAY. YOU WANNA MAKE SURE NOT TO
OVERCROWD THE PAN BECAUSE, YOU
KNOW, YOU CAN HAVE SOME OVERFLOW
ISSUES. WE SLIDE DOWN, THAT’LL BE IN THE
OIL FOR ABOUT TWO MINUTES. IT, IT LOOKS LIKE OCTOPUS. SO NOW HERE’S THE
THING. IT’S NOT A NEAT WAY TO
EAT, BUT WE’RE GOING FOR IT. GO FOR IT, ASIAN FOOD. SO THE NEXT TRICK IS IT COMES
OUT OF THE OIL TO BITE AROUND IT. WE’RE GONNA
TOSS IT IN THE TAJIN. WE HAVE OUR CILANTRO AIOLI.
WAIT, WHAT’S IN THERE? TAJIN? SPICY, SPICY SEASONING. IT’S, IT, IT’S A LITTLE TORTILLA CHEESE. THIS IS INCREDIBLE. DON’T EAT THE RIND EAT THE, IT, THAT SORT OF HEALTHY ON THE PLATE. HERE, THIS IS THE
CILANTRO AIOLI, WHICH WE, WE HAVE A RECIPE ON THE WEBSITE
NOW AND YOU CAN REALLY INTERCHANGE THE
CILANTRO FOR ANYTHING, WHETHER IT’S ROASTED PEPPERS OR
SUN DRIED TOMATOES. AND SO WE’RE JUST GONNA HIT THAT
WITH JUST A LITTLE BIT OF FRESH
CILANTRO. JUST EAT THE WHOLE THING OR JUST, NO, THAT’S THE THING. THAT’S LIKE
THE RIBS. I ATE THE RICE. I SAW YOU. I WAS LIKE, DON’T DO
THAT. HOW MANY OF YOU GUYS EAT WHEN YOU’RE
DOWN THERE? WE COULDN’T STOP.
IT’S SO GOOD. I’VE NEVER SEEN THIS DONE LIKE
THIS BEFORE. THIS IS A TRIUMPH. SO THE CILANTRO LIME, THE RECIPE
IS ON THERE AS WELL BECAUSE
THAT’S WHAT DOES IT, LET’S KEEP GOING TO THE SHRIMP. I’M OK. SURE. SO THIS IS A FUN WAY TO
PREPARE COASTAL SOUTH CAROLINA
SHRIMP. I’M REALLY, REALLY PASSIONATE
ABOUT OUR COASTAL SOUTH CAROLINA
SHRIMPS. IT’S SWEET. IT HAS A LOBSTER
LIKE QUALITY TO IT. WE HAVE SOME
GULF SHRIMP HERE AS WELL. THAT ARE FANTASTIC. BUT THEY HAVE A MORE
RICH FLAVOR. SO I LIKE TO USE THOSE FOR A
GUMBO OR SHRIMP AND GRITS,
SOMETHING LIKE THAT. BUT SOMETHING LIKE THIS WHERE IT’S JUST CRIF SIMPLE
FLAVORS LIKE SOUTH KIND OF SHRIMP. SO WE TAKE OUR SHRIMP THAT ARE
PEELED WITH THE TAIL ON. SO WE
HAVE A LITTLE TAIL ON TAIL ON. SO WE HAVE A LITTLE HANDLE. WE HAVE A LITTLE BIT OF OUR
HICKORY SEASONING HERE. HICKORY SEASONING. YEAH. A LITTLE BIT OF OUR BUTTER,
TOASTED GARLIC BUTTER AND THEN F HERBS AND THE F HERBS ARE, UH, IT’S CHOPPED
ITALIAN PARSLEY, UH, TARRAGON AND CHIVES. AND SO THE TECHNIQUE WE LIKE TO
USE FOR COOKING THE SHRIMP, CAST
IRON, HUH? CAST IRON. AND WE LIKE TO PUT, LIKE, I HAVE
A BIG GREEN EGG AT HOME. I LIKE TO PUT MY, MY BIG GREEN EGG AND THEN YOU START ON REAL HIGH
HEAT. IT’S ABOUT 500 DEGREES SHRIMP
GOES DOWN, LEAVE IT ALONE FOR A
MINUTE, TURN IT OFF AND LET THE RESIDUAL
HEAT, FINISH THE COOKING FOR ONE MOMENT. ISN’T THAT AMAZING? I WAS JUST
TALKING ABOUT THE GREEN EGG. THIS IS, CAN WE THE SEASONING? BECAUSE
THIS IS SO GOOD. CAN WE MAKE
THIS TOO OR CAN WE BUY THIS? WHERE CAN WE GET THAT SEASONING
RECIPE ON ME? ON THE WEBSITE AS
WELL? YOU’RE SUCH A GIVER. AND THIS IS, YOU KNOW, IT’S LIKE WE KNOW THERE ARE SOME PEOPLE WHO COME
ON AND THEY’LL MAKE THE RECIPE BUT SOME THINGS
THEY’LL BE LIKE, OH YEAH, THAT’S MY FOOD AND THEY DON’T REALLY GIVE IT.
YOU’RE LIKE GIVING THE GOOD. WE WANT TO, WE WANT YOU TO MAKE
IT AT HOME. YOU WANT TO STAY A
COUPLE MORE DAYS. SURE. THANK YOU SO MUCH FOR JOINING US
AND CRAIG. IF YOU’RE WATCHING, I HOPE
YOU’RE HAVING US DOWN THERE AS
WELL. THE FAMILY FOR THESE RECIPES, ALL THE RECIPES AT FAST FOOD. WE’LL BE RIGHT BACK. MY
FAVORITE, MY FAVORITE. THIS IS SO GOOD. WE’RE BACK WITH TODAY FOOD AND
IN HONOR OF HISPANIC HERITAGE
MONTH, CHEF ARON SANCHEZ IS HERE WITH WHAT
LOOKS LIKE A REALLY, REALLY
SPECTACULAR SEASON. IT SMELLS DELICIOUS. SO YOU
MIGHT RECOGNIZE HIM. OF COURSE, FROM COOKING
COMPETITION SHOWS LIKE MASTER
CHEF AND CHOPPED. HE ALSO RECENTLY PAIRED UP WITH
CHEF EMERIL AGAI TO CREATE THE ARON SANCHEZ
IMPACT FUND, WHICH AIMS TO UPLIFT THE LIVES
OF LATINO YOUTH THROUGH FOOD. AND HE IS HERE. WE’RE SO SPOILED
THIS MORNING TO HAVE YOU. GOOD
MORNING, JEFF. THANK YOU VERY MUCH. I’M
DELIGHTED TO BE HERE. I’M HAPPY
TO BE BACK. THIS IS ALWAYS A, A SECOND HOME
FOR ME. SO I’M EXCITED TO SHARE
THIS. WE ALWAYS LOVE HAVING YOU AND
THE WORK YOU DO UM FOR THE
LATINO COMMUNITY. YOU KNOW, WE’RE CELEBRATING SPA UH HISPANIC HERITAGE MONTH AND
TELL US ABOUT THE IMPACT FUND AND HOW IMPORTANT IT
IS TO YOU. YES. UM YOU KNOW, MY, I, I GREW
UP IN A RESTAURANT FAMILY. MY MOM HAD A RESTAURANT HERE IN
NEW YORK FOR 30 YEARS. SO UH I, I GREW UP IN THE
BUSINESS AND WHEN I STARTED, I FELT THAT THERE WAS A
DISPARITY BETWEEN LATINOS GETTING EXECUTIVE POSITIONS AND
LEADERSHIP POSITIONS AND
KITCHENS. AND I DIDN’T WANT THE
EDUCATIONAL PIECE OF IT TO BE THE CRUTCH.
SO, YOU KNOW, EDUCATION IS THE
FOUNDATION. LET’S START WITH
THAT. AND UP TO THIS POINT, WE’VE, UH
WE’VE GRADUATED 11 KIDS SINCE
2016. SO, YEAH, I KIND OF STARTED
RIGHT. GRASSROOTS. AND NOW, AND I, YES, ABSOLUTELY. WE BRING THEM
THROUGH THE WHOLE JOURNEY. SO THEY DO 11 MONTH PROGRAM. YEAH. AND THEY’RE GREAT AND THEY RUN THE GAMUT AND THEY
LOVE TO LEARN THAT LIKE LITTLE SPONGES THAT
JUST MAKES ME HAPPY. I’M A SPONGE TOO. SO TO HAVE YOU
HERE, LET’S GO THROUGH THIS
BARBECUE SHRIMP RECIPE. SO THIS IS A, A BEAUTIFUL
EXAMPLE OF HOW MEXICO AND
LOUISIANA COME TOGETHER, MY RESTAURANT, JOHNNY SANCHEZ IS
IN NEW ORLEANS AND HERE WE HAVE SOME BEAUTIFUL
AROMATIC SPICES. WE HAVE MUSTARD SEED, FENNEL,
CORIANDER, CUMIN AND THE TWO
DRIED CHILIES, THE BASILIA. SO YOU HAVE TO THINK ABOUT THESE
LITTLE CHILIES AND SPICES AS
DORMANT. THEY’VE BEEN SLEEPING. SO THE
WAY YOU WAKE THEM UP IS BY
TOASTING THEM. OK? SO ONCE THEY START TO KIND OF
CREATE A LITTLE BIT OF SMOKE SOME OIL WITH THEM OR NO, JUST DRY. YEAH, THEY HAVE INHERENT OIL IN THEM
AND THEN ONCE THEY DRY AND THEY START TO PERFUME A
LITTLE BIT, YOU PUREE THEM AND THAT’S WHAT
WE HAVE HERE. OK. WHAT DO YOU USE IF YOU DON’T
HAVE, YOU KNOW, LIKE A LITTLE COFFEE GRINDER OR
SOMETHING? YOU KNOW WHAT? YOU USE? A MORTAR
AND PESTLE, YOU CAN USE A
BLENDER. ABSOLUTELY. YOU CAN USE A BLENDER. THAT’S A VERY GOOD QUESTION. SO I LIKE TO LEAVE IT SOMETIMES A
LITTLE BIT COARSE. WE HAVE SOME BEAUTIFUL LOUISIANA
SHRIMP. WE HAVE THE BEST SHRIMP AND WE HAVE THE BEST CRAB. I FEEL LIKE IT’S SCARY TO COOK
WITH, WITH THE, YOU KNOW WHAT THEY DO, THEY, THEY’RE LOADED
WITH TONS OF FLAVOR AND THEY KIND OF LEACH OUT THIS
BEAUTIFUL, SORT OF ESSENCE OF
THE OCEAN. HOW IS IT OVER THERE? WAIT UNTIL YOU TRY IT. YOU JUST WAIT. SO NOW, OH LOOK AT THIS. YEAH. AND, AND IN ESSENCE, WHAT YOU WANNA
DO AT THIS POINT WITH THE
SHRIMP, WE’RE SEASONING WITH THAT
BEAUTIFUL ADOBO AFTER THE PARADE. AND NOW YOU WANNA SEAL THESE UP
A LITTLE BIT AND THEN JUST KIND OF WAKE THEM
IN AND THEN OLIVE OIL AND WE’RE NOT GONNA FULLY COOK
THEM. WE’RE JUST GONNA KINDA
SEAR THEM AND ONCE THEY GET A NICE LITTLE
SORT OF CARAMELIZATION ON THE
OUTSIDE, WE REMOVE THEM AND THEN WE’RE GONNA FINISH IT
UP LATER. BUT LET’S TALK ABOUT
THE BUTTER. OK. SO THE IDEA IS THIS IS SOMETHING
THAT REALLY IS THE ESSENCE AND BACKBONE OF
THIS RECIPE. WE HAVE SOME MELTED BUTTER,
RIGHT? SO WE’RE GONNA ADD THAT
IN HERE. BLENDER. WE HAVE ROASTED GARLIC CAPERS, LAYERS OF FLAVOR. AND HERE WE HAVE BEAUTIFUL ANCHO CHILE. YEAH, ABSOLUTELY. WE HAVE ANCHO CHILI WHICH IS
SORT OF LIKE THE LITTLE PUFFY
CHILE. MORE SMOKY. YEAH. DRIED MORE SMOKIER THAN, THAN SPICY REHYDRATE THEM FOR 20 MINUTES
AND BOILING WATER. THEY GET PLIABLE AND SOFT. WE
ADD THAT WE COLOR. YOU’RE DOING GREAT BROTHER. LOOK AT YOU, MAN. DOES YOUR FAMILY KNOW YOU CAN
THROW DOWN RIGHT NOW? LET ME OUT OF THE KITCHEN. EXACTLY. THEY’RE LIKE,
GET OUT DAD. ALL RIGHT. SO HERE ALL YOU’RE SIMPLY GONNA
DO IS JUST GIVE THAT A LITTLE
FALSE. YOU GUYS GET THE IDEA.
THE BLENDER NEVER WORKS ON TV. THERE YOU GO. AND THAT TURNS INTO THIS, IT
TURNS INTO THAT. SO HERE NOW WHAT WE’RE GONNA SIMPLY DO
IS WE HAVE ALL THIS WONDERFUL KIND OF
CARAMELIZED BITS. I BROUGHT AN EXTRA SECRET WEAPON
WHICH IS MESCAL. AND WHAT WE’RE GONNA DO IS THAT THAT’S GONNA HELP PICK UP
ALL OF THOSE LITTLE JUICY BITS ON THE BOTTOM. YOU CAN SMELL THEM RIGHT NOW. THEY SAY IT TASTES SMOKY BUT IT SMELLS OH, IT SMELLS SO BAD. AND THEN WE’RE GONNA ADD LIKE A
LITTLE BASE OF SEAFOOD STOCK AND
WORCESTER SAUCE, WHICH IS WONDERFUL. AND THEN WE’RE GONNA ADD SOME ROASTED
POBLANO, WHICH IS A BEAUTIFUL CHI THAT WE KIND OF ROASTED AND
PEELED MEXICAN OREGANO. AND THEN WHAT WE’RE GONNA SIMPLY
DO IS TURN UP THE HEAT AND THEN WE’RE GONNA MS THAT SAUCE AND THAT IS JUST YEAH, YOU GOT IT. OK, COOL. I’M GONNA RETURN. THE SHRIMP IS RIDICULOUS. ALL THE FLAVOR. THERE’S SO MANY DIFFERENT
FLAVORS AND IT’S NOT SPICY. YOU LIKE GET THE FLAVOR OF SPICE
WITHOUT A LOT OF SPICE. AND THIS IS IMPORTANT BECAUSE
WHAT WE’RE TRYING TO REALLY INSTILL IN THE KIDS IS TO FIND
THEIR CULINARY VOICE. YOU KNOW WHAT I’M SAYING? BECAUSE YOU REALLY WANT TO USE
ALL THE MENTORING THAT WE
PROVIDE TO THE ARON SANCHEZ IMPACT FUND AND BE ABLE FOR THEM TO FIND THEIR GROOVE AND THEIR NICHE AND
THEIR STYLE OF COOKING. THAT’S
SO IMPORTANT. WE LIKE YOUR STYLE. SO THANK YOU SO MUCH FOR BEING
HERE. UM AND FOR ALL YOU’RE
DOING THIS FOR THIS RECIPE. HEAD TO
TODAY.COM/. THE AUTHOR OF STIR FRYING TO THE
SKY’S EDGE IS GOING TO SHOW US ONE OF HER
FAVORITE RECIPES TO COOK IN A TRADITIONAL WOK. SO SCAN THAT QR CODE TO ORDER
ALL THE INGREDIENTS WITH JUST
ONE CLICK. SO YOU JUST SELECT, ADD INGREDIENTS TO THE CART AND
THEN SCHEDULE A PICKUP OR
DELIVERY. WE MAKE IT AS EASY AS POSSIBLE.
AND GRACE. GOOD MORNING. GOOD
MORNING. BEFORE WE GET STARTED, WE WERE
TALKING ABOUT THE, THE IMPORTANCE OF THIS W WHICH
IS YOUR OWN WOK THAT YOU BOUGHT
YEARS AGO. YES, I GOT THAT IN CHINATOWN.
IT’S A CARBON STEEL WOK. AND I CALL THAT ANCIENT NON
STICK COOKWARE. ANCIENT. EXPLAIN THAT. EXPLAIN THAT. WELL, BECAUSE THE MORE YOU COOK
WITH IT, THE MORE IT NATURALLY
BECOMES NON STICK. IT’S AMAZING. SO IT’S, YOU DON’T NEED CHEMICALS AND
IT’S THE NATURE OF NATURAL WAY TO HAVE NON STICK
COOK WITH. THAT’S GREAT. SO, WHAT, WHAT ARE
YOU MAKING FOR? SO, WE’RE MAKING YOUNG CHOW FRIED
RICE BECAUSE YOU AND I WERE AT HOPLEY RESTAURANT IN
CHINATOWN A FEW MONTHS AGO. AND I KNOW HOW MUCH YOU LOVE
THAT YOUNG CHOW FRIED RICE. IT’S
TERRIFIC. AND IT’S A GREAT RESTAURANT. YEAH. AND SO ALL YOU DO IS WE’RE
STARTING WITH THE SHRIMP. IT COMES IN A VARIETY OF SIZES. THE SHRIMP, THE LARGER THE
SHRIMP ARE, THE MORE EXPENSIVE. SO I ALWAYS START WITH SMALL
SHRIMP AND BECAUSE WE’RE JUST CUTTING
IT INTO HALF INCH PIECES, SO YOU DON’T HAVE TO SPEND SO
MUCH MONEY AND THEN WE CAN GO RIGHT TO STIR
FRY AND IT’LL COOK MUCH QUICKER. IT WILL COOK MUCH QUICKER. NOW
YOU START OFF WITH COLD RICE.
WHY? BECAUSE THAT’S THE SECRET TO
GREAT FRIED RICE. SO I’M GONNA
PUMP UP THE HEAT HERE AND WE’RE GOING RIGHT INTO STIR
FRY AND WHENEVER YOU COOK WITH A
CARBON STEEL WOK, YOU ALWAYS HAVE TO PRE HEAT THE
PAN FIRST AND YOU HAVE TO MAKE SURE THAT IT’S
HOT ENOUGH. AND I ALWAYS HAVE A LITTLE DISH
OF WATER. SO I FLICK IN A DROP
OF WATER AND WHEN IT, WHEN IT EVAPORATES IN ONE
SECOND, WE’RE READY TO GO. SO THAT IS
ALMOST THERE. YEAH. AND BY THE WAY, HEATING UP, YOU GOT A LO A
LOVELY AWARD FROM UH THE JULIA
CHILD FOUNDATION. OH, I’M VERY PROUD. THEY UH THE JULIA CHILD
FOUNDATION AWARDED ME THE JULIA
CHILD AWARD FOR MY WORK FOR PRESERVING AND
PROTECTING CHINA TOWNS. YEAH. WHAT KIND OF OIL WAS THAT
YOU PUT IN THERE? UM, A HIGH
SMOKING POINT. UH OIL. IT COULD BE PEANUT, UM CANOLA GRAPE SEED, WHATEVER.
SO NOW I’M JUST ADDING THE
SHRIMP AND WHENEVER YOU’RE STIR FRYING THE WOK IS TALKING TO YOU, SO
YOU HAVE TO HEAR A SIZZLE SOUND.
OK? AND NOW THIS IS GOING TO GO VERY
QUICKLY. WE ARE JUST STIR FRYING THIS
UNTIL IT JUST TURNS ORANGE. JUST
ORANGE. YOU SAID? YEAH. SO IT WON’T, IT WON’T BE COOKED
THROUGH. IF YOU’RE NOT INTO
SEAFOOD. CAN YOU DO THIS WITH MEAT? ABSOLUTELY. YOU COULD DO IT
MEAT. AND EVEN IF YOU’RE A VEGETARIAN,
YOU COULD DO THIS, YOU COULD
SKIP THE SHRIMP AND WE’RE GOING TO
ADD HAM AND INSTEAD YOU CAN ADD SHELLED EDAMAME. I ADD A LITTLE BIT MORE OIL AND NOW
WE’RE ADDING THE COOKED RICE AND THIS IS THE SECRET TO GREAT
UM, FRIED RICE IS, YOU START
WITH LEFTOVER RICE. IF YOU MADE A FRESH POT OF RICE,
IT’S TOO HOT AND STEAMY. AND THE RICE IS GONNA STICK. YOU
WANT THE GRAINS TO KIND OF BE
INDIVIDUAL GRAINS. EXACTLY. AND NOW LOOK AT THIS. ABSOLUTELY. NO STICKING RIGHT. AND IT COMES TOGETHER SO QUICKLY
AND I’M NOT USED TO THIS HEAT. I’M GOING TO KICK IT UP A LITTLE
BIT HIGHER. AND THEN ALL YOU HAVE TO DO. CAN YOU JUST ADD THE HAM? OK? HAM. LIKE THAT. YEAH. SCALLIONS. WHAT IS THIS? THAT’S A LITTLE WHITE PEPPER.
NOT ALL OF IT. JUST A PINCH.
COME ON. NOW I WAS GOING ALL IN REALLY GOOD AND THEN JUST A PINCH OF SALT. OK, THANK YOU. THERE YOU GO. SO THIS GOES SO QUICKLY. I CALL
THIS INSTEAD OF A ONE HOT MEAL.
A ONE WALK MEAL. WOW. WOW. AND WHAT’S THE OTHER DISH
YOU HAVE HERE? THE OTHER DISH IS
SINGAPORE NOODLES. NOW, I WANT EVERYONE TO MAKE
THIS DISH. NO, BUT IF YOU CAN’T, YOU MUST
GO TO CHINATOWN TO HOP LEE 16
MOTT STREET BECAUSE THE FOOD IS JUST
FANTASTIC. WE HAD SUCH A GREAT
MEAL BECAUSE CHINATOWNS ALL ACROSS
THE COUNTRY NEED OUR SUPPORT. ABSOLUTELY. AND A API MOM AND
POP AND THEY’RE NOT JUST
RESTAURANTS. THERE ARE ALL THESE VEGETABLE
STANDS AND FOOD MARKETS AND,
AND, AND KITCHEN SUPPLIES SO SUPPORT YOUR LOCAL CHINA. NO QUESTION. THANK YOU, GRACE.
THANK YOU SO MUCH. THANK YOU SO MUCH. IT. I’VE NEVER HAD SINGAPORE NOODLES
BEFORE. I REALLY APPRECIATE IT. YOU GUYS SHOULD TRY THIS. GO
MAKE IT RIGHT NOW. YOU CAN FIND THE FRIED RICE IN
SINGAPORE NOODLE DISH RECIPES
FROM GRACE’S COOKBOOK ON TODAY.COM/ TODAY. TABLE. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY IS GOING TO
THROW DOWN IN OUR KITCHEN WITH
SOME CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM. GOOD TO SEE YOU, MAN. THANK YOU
SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO
THANKSGIVING IS MY UM IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL BE BACK THEN. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF THINGS YOU LOOK
LIKE YOU’RE NOT GONNA COOK, YOU
HAVE YOUR HANDS IN YOUR POCKET. YOU WANNA
DO THIS? SO, THE CHICKEN CUTLETS. OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WOOLY COOKS. HE’S IN THERE. OK? AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKIES? I THINK I’M DOING
GREAT. I DON’T KNOW. WHAT ARE THEY LAUGHING ABOUT YOUR HAND? OK. SO YOU WANNA MAKE SURE IT’S
YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES, YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON TOP.
NOW, NOW HERE’S THE THING THAT I
DO. YOU SEE, I LEAVE SOME OF THE
CRISPY BITS UNCOVERED BECAUSE WE
WANT THAT GOOD CONTRAST OF 10. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL ON TOP AND THERE WE GO IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? I MEAN, SEE, HERE’S THE THING, THE REALLY NICE THING ABOUT IT
IS YOU GET OBVIOUSLY THE
ACIDITY, THE SWEETNESS OF THE TOMATOES,
YOU GET THAT CRISPY CONTRAST, THE TEXTURE ON
THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN, YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS UH TO ME, THIS IS
LIKE A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT IS
VIEWING EVERYWHERE. THEY’LL BE VIEWING PARTIES ALL
OVER THE PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH? I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. WHO IS OUT WITH HER 13TH
COOKBOOK CALLED, GO TO DINNER. AND SHE’S SHOWING US HOW TO MAKE
ONE OF THESE FABULOUS RECIPES
RIGHT NOW. THE GOOD THING ABOUT THESE
RECIPES ON IS THEY’RE EASY. YOU COULD DO IT QUICKLY AND
EVERYTHING’S IN ONE POT.
EVERYTHING’S VERY AWFUL. YEAH. ONE THING ABOUT YOU THOUGH,
YOU’RE, YOU ARE PRECISE, LIKE
YOU SEEM SO CHILL AND YOU’RE NOT LIKE THAT. THAT’S WHY YOUR BOOKS, EVERYBODY
LOVES THEM BECAUSE YOU’VE DONE
THE TESTING, NOT ONLY OVER AND OVER AND OVER
AGAIN, BUT I’VE GIVEN THE RECIPE TO
SOMEBODY ON MY STAFF AND WATCH
THEM MAKE IT. SO I SEE WHAT SOMEBODY’S GONNA DO
WITH THE RECIPE AND THEY, THEY,
THEY’RE LIKE, SHOULD I CUT IT STRAIGHT ACROSS
OR CHOP IT? AND THAT’S SO SMART. LET ME ADD THAT. YOU ADD THAT DETAIL TO IT SO
THAT I KNOW. SO SHOULD I PUT THAT LARGE
CHICKEN IN THE POT WE’RE MAKING UM, IN A POT WITH ORZO. SO IT’S ALL IN ONE POT. SO
THE FIRST THING I WANNA DO IS
BROWN THE CHICKEN. SO IN ORDER TO BROWN A CHICKEN, YOU JUST WANNA MAKE SURE IT’S
REALLY DRY OTHERWISE IT STEAMS. EXACTLY. SO THAT’S REALLY NEEDS A, SEE HOW WHEN IT’S WET, IT JUST, YEAH, JUST LIKE THAT. AND THEN WE CAN PUT, PUT IT IN
THE POT AND YOU WANT IT NICE AND
BROWN BECAUSE THAT, THAT CARAMELIZATION REALLY MAKES
A DIFFERENCE. WHO YOU? NO, I MYSELF, I’M SORRY, I DID. BUT YOU KNOW WHAT I LOVE.
THE FIRST THING YOU SAID WAS,
DID I BURDEN YOU? EVEN THOUGH YOU WERE FIRED,
WE’RE OK. OK. BUT NO FIRE ALARM, NATIONAL TREASURE. SO THIS IS GONNA BROWN AND THEN
I’LL TURN IT OVER AND LIKE ARE THESE LEEKS? THESE ARE LEEKS
AND THE LEAKS? I KNOW FIRST THING WITH LEAKS, YOU DON’T WANNA TAKE THE GREEN
PART OFF BECAUSE THEY’RE,
THEY’RE KIND OF TOUGH. SO JUST LIKE THAT AND THEN YOU WANNA MAKE SURE
THAT THEY’RE REALLY, REALLY CLEAN BECAUSE THEY GROW
IN DIRT. SO YOU DON’T WANNA LET THEM GET
TOO. UM YOU WANNA MAKE SURE
THEY’RE REALLY CLEAN. SO WHAT YOU DO IS CHOP THEM UP
LIKE THIS AND THEN YOU KNOW, YOU DO A LOT
AND PUT THEM IN WATER AND JUST LET THE SAND COME OUT
OF IT AND THAT’S WHAT YOU AND THEN YOU TAKE THEM OUT. I LIKE HOW YOU CLEAN EVERYTHING
AND MAKE SURE YOU HAVE. AND THEN YOU ARE GOOD TO KNOW ANYONE WHO TRIED TO LOSE
WEIGHT ALWAYS EATS LEEK SOUP. I
HAD NO IDEA. IT IS. IS THAT STILL A THING? I FORGET THE CHICKEN, FORGET THE
CARROTS JUST EAT LEEKS. OK. SO OK, SO ARE DELICIOUS. WE SAUTE CARROTS AND FENNEL AND CELERY AND THE
LEEKS ALL IN A POT LIKE THIS. AND THEN WE’RE GONNA TAKE THAT, THE CHICKEN THAT WE, IT JUST, IT ALL I DID WAS BROWN. IT
DIDN’T COOK IT JUST BECAUSE IT
LOOKS BETTER. AND IT’S, AND IT’S GONNA TASTE
BETTER. PUT THAT BROWN CHICKEN
RIGHT BACK. IT SMELLS AMAZING. FIRST WE PUT IN, UM, SAFFRON, THAT’S WHAT SAFFRON LOOKS LIKE. THAT. SMELL FABULOUS. THAT’S WHAT IT LOOKS LIKE. AND
IT’S EXPENSIVE BECAUSE IT IS THE
STAMENS OF CROCUSES. WHAT IS A CROCUS? A CROCUS IS A
FLOWER FLOWER. SO, GOES IN, YOU KNOW, YOU’D KNOW A CROCUS IF YOU SAW
ONE POT, THAT ONE, POUR THAT ON THAT AND THEN WE’RE GONNA PUT WATER
ON THAT WHOLE WATER POT.
EXACTLY. SO THIS IS, IT’S GONNA COOK IN
THIS POT AND THEN WE NEED SALT AND PEPPER. THIS IS A GREAT KIND OF SOUP. WELL, IT’S ACTUALLY GONNA END UP
BEING SOUP AND ORZO. SO THE ORZO
IS GONNA ABSORB THE LIQUID. SO THIS OK. NOW WE HAVE ONE OTHER THING
TO FLAVOR. IT IS AN HERB BUNDLE.
SO I’VE GOT THYME PARSLEY AND YOU TIE IT AND YOU COULD PUT IT IN. BUT
THEN YOU’D HAVE TO FISH IT ALL
IN, YOU TIE IT, TIE IT, TIE IT BY THE STRING. SO IT FLAVORS IT AND THEN YOU
CAN TAKE THE WHOLE THING OUT
BEFORE YOU. HAVE YOU EVER MADE AN HERB
BUNDLE? MADE HER BUNDLE. THE WHOLE THING GOES RIGHT NOW. JUST KIND OF FLAVOR IT. NOW THIS GOES IN THE OVEN TOP ON
IT OR NOT. IT GOES IN THE OVEN
WITH A LID WITH A LID FOR, UM, IT’S 350 DEGREES AND IT’S GONNA, AND THEN THIS IS FOR ABOUT AN HOUR, 15
MINUTES. AND THEN WHEN THIS COMES OUT, I PUT THE, OR THE, OR IT’S PASTA ACTUALLY, BUT IT
LOOKS LIKE RICE AND YOU JUST PUT THE LID ON AND YOU COOK IT FOR 20 MINUTES.
NO. AND IT JUST SITS WHEN YOU DON’T PUT IT BACK, PUT IT BACK IN THE OVEN CAN, IS OVER HERE, COME OVER HERE AND YOU END UP WITH, WITH SOUP
AND ORZO AND IT’S, IT’S NOT
SOUP, IT’S DINNER. AND THE WAIT DOES JEFFREY LIKE THIS RECIPE? ANYTHING THAT HAS TO DO WITH
CHICKEN SOUP? YOU KNOW WHAT ELSE IS IN YOUR
BOOK THAT WE JUST HAVE TO
MENTION. AND MY GIRL WITH THE CHEDDAR BISCUITS, THEY’RE PRETTY
GOOD, AREN’T THEY? THEY ARE THE
BEST BISCUIT. I’VE HAD THE BEST IN THE WORLD SO MUCH YOU GUYS AND YOU CAN GET THIS
RECIPE AT TODAY.COM/FOOD. CHECK OUT INA’S NEW BOOK. I BET
A LOT OF PEOPLE WILL GO TO
DINNER. IT’S A GREAT HOLIDAY GIFT AS
WELL AT TODAY.COM/BOOK. I KNOW
WE LOVE YOU. ONE OF OUR FAVORITE AUSSIES CHEF, CURTIS STONE. THE
MICHELIN STAR CHEF IS TAKING A BREAK FROM HIS
TWO LOS ANGELES RESTAURANTS. MAD AND GWEN TO WHIP US A
CALIFORNIA INSPIRED DISH. WE
MISS YOU. IT’S GOING TO BE BACK IN THE CITY.
YOU’RE A VERY BUSY, BUSY MAN.
HOW ARE THE RESTAURANTS SO GOOD? WE ARE BACK AND YOU KNOW, LIKE IT’S BEEN A TUMULTUOUS
COUPLE OF COUPLE OF YEARS AS WE
ALL KNOW THERE’S NO POINT COMPLAINING
ABOUT IT. YOU JUST GOTTA GET ON
WITH IT. WE’VE KEPT OUR TEAM TOGETHER,
WHICH IS IMPORTANT. UM, AND, UH, AND WE’RE VERY
HAPPY TO BE OF YOUR KIDS NOW. HUDSON’S 11 AND EMERSON, MY CHEEKY ONE. HE’S
JUST TURNED 8, 11 AND EIGHT. HOW DID THAT HAPPEN? TURNS 11 IN A, IN A WEEK. SO, I LIKE CHICKEN. I’M GLAD THAT’S WHAT WE’RE
DOING. THAT’S ANOTHER THING WE COULD
DEBATE ON LIKE A LEG. YES, THE LEG IS AMAZING. ARE YOU
KIDDING ME? UM, ESPECIALLY WHEN IT’S, UM, ON
THE BONE. SO LEAVE THE SKIN ON. I’VE SEASON THEM WITH SALT AND
PEPPER. ONE IMPORTANT THING TO DO WITH
CHICKEN IS SIT IT ON A TRAY AND JUST DRY IT OUT FOR A LITTLE
BIT. DON’T COOK IT WET BECAUSE THAT’S
WHEN IT’LL SPIT AND HISS AT YOU. AND WE DON’T LIKE SPITTING AND
HISSING WITH THE BONE UP IN THERE. OH, YEAH. LEAVE THE BONE
IN COS THAT GIVES YOU BEAUTIFUL FLAVOR, RIGHT? SO, WHAT WE’RE DOING WITH OUR THIGHS
IS JUST SEASON THEM BOTH SIDES A LITTLE BIT OF OLIVE OIL
AND WE’RE GONNA COOK IT IN A MEDIUM HEAT. YOU CAN SEE
IT’S NOT TOO SAVAGE. AND THEN YOU LET IT SORT OF COME
UP TO A BEAUTIFUL AND CRISPY AT LAST, RIGHT? AND THEN WHAT YOU DO ONCE YOU’VE
GOT THAT GOLDEN BROWN IS YOU ADD
FULL. WELL, I’LL CUT THEM IN HALF BUT
DON’T, YOU DON’T NEED TO CHOP
THEM DOWN SHALLOTS. EXACTLY. SO, THESE ARE, THE CHICKEN’S NOT
COOKED THROUGH, IS IT? IT’S JUST
COOKED, YOU COOK IT BOTH WAYS AND THEN
WHAT YOU DO ONCE YOU SORT OF GET THE SHALLOTS IN THERE AND
GET A LITTLE BIT OF COLOR IS YOU TRANSFER IT TO THE, TO
THE PAN, RIGHT? SO YOU COME OVER HERE AND ON
THIS UM, BEAUTIFUL BIG PURPLE SHEET TRAY
THAT THEY FOUND FOR YOU GUYS GOT PURPLE SHALLOTS WORKING. WE ARE THEY SHALLOTS OR ARE THEY
SHALLOTS? WELL, IT DEPENDS WHAT PART OF
THE WORLD YOU’RE TALKING. SO, IN AUSTRALIA THEY’RE, SHALL WE CALL THEM SHALLOTS? DO YOU CALL THESE GRAPES? THEY’RE GRAPES. SO THROW THE GRAPES IN TWO AND WHAT YOU DO, YOU, YOU COOK
THEM ON THE VINE. SO THIS IS A
VERY SIMPLE RECIPE AND THROW THE HERBS OVER THE TOP
LIKE THIS. I’LL JUST STAND HERE. DO YOU LIKE APPLE PICKING? I LOVE IT. YEAH. THANK YOU. HER. JUST HER ARGUMENT IS SHE DOES NOT LIKE IT. SHE’S
AGAINST IT. YOU’RE AN ANTI APPLE. HOW COME IT BE AGAINST APPLE? APPLE PICKING IS FABULOUS. WE GO EVERY YEAR ACTUALLY UP
NEAR PALM SPRINGS WITH MY KIDS. UM SO IN HERE I HAVE SOME WHITE
WINE, A LITTLE BIT OF THYME AND A LITTLE BIT OF CHICKEN
STOCK AND YOU REDUCE IT DOWN. THIS IS THE SAUCE WE’RE MAKING
NOW. SO THAT’S GONNA BUBBLE. AND BOY,
WHAT YOU DO WHEN YOU REDUCE
SOMETHING IS YOU GO FROM, LET’S SAY A CUP
OF LIQUID TO A QUARTER CUP OF
LIQUID, BUT YOU KEEP A CUP OF FLAVOR. SO YOU’RE INTENSIFYING THE
FLAVOR AND THAT’S WHAT’S
HAPPENED. WHAT ABOUT ADDING THE MOST
IMPORTANT INGREDIENT? BUT SO THE BUTTER’S TO TH BUT ALSO THE FLAVOR. SO YOU TAKE
IT OFF THE HEAT. WHAT IS THIS YOU’RE MAKING RIGHT NOW? IS IT’S BASICALLY AN EMULSION OF
WINE CHICKEN STOCK AND THAT FLAVOR OF
THYME. YOU WHISK IT, IT’S CALLED MONTE
ABE. YOU THICKEN IT WITH BUTTER UNDER
THE, IN THE FRENCH. UH AND WHILE WE LET THAT MELT, I JUST TASTED A, A BAKED GRAPE. THEY’RE KIND OF LIKE A RAISIN. UH THEY ARE, THEY GET A LITTLE,
YOU GET IT. AND SO THEN THE IDEA HERE IS YOU’VE
GOT YOUR GRAPES, THOSE LITTLE
CRISPY HERBS AND YOU STICK IT ALL ON THE
PLATE LIKE THIS LIKE A LITTLE RAISIN. AND THEN OF COURSE THAT SAUCE THAT WE’VE WHISKED
TOGETHER THAT JUST GETS DRIZZLED OVER THE
TOP. YOU CAN FINISH IT WITH A
LITTLE SALT AND PEPPER HERE. I HAVE, WE LOVE SO MUCH. SO IT’S MOZZARELLA WITH A LITTLE
STRETCH IT TO LOOK AT THAT. LOOK AT THAT. RIGHT. SO THEN IT’LL JUST START TO OOZE. ALRIGHT. SO THIS ONE’S ALREADY
STARTED AND YOU PUT IT WITH THIS
BEAUTIFUL FRENCH BREAD, WHICH WE
LOVE. ISN’T THAT GORGEOUS? A LITTLE
BIT OF BAGUETTE, FRENCH BAGUETTE. AND IT’S A VERY SIMPLE DINNER.
IT’S A ROAST. IT’S A TAKE ON ROAST CHICKEN,
BUT VERY, VERY EASY BY THE WAY, VERY FLAVORFUL
AND DELICIOUS. I KNOW. I FEEL LIKE I’M GONNA MAKE THIS.
THANK YOU, CURTIS CURTIS. WE LOVE YOU FOR THIS
RECIPE. DO YOU? USUALLY I WON’T COME ON FOR THIS RECIPE BUT YOU WANT TO, YOU DO? YOU’RE PROBABLY RIGHT. I
PROBABLY WON’T, BUT IT LOOKS
GOOD. OK? FOR THIS RECIPE HEAD,
TODAY.COM/FOOD. IT’S GOT TO BE REAL GOOD. AND AS WE TAKE AIM TO MAKE YOUR
LIFE EASIER. THIS WEEK, WE ARE GOING TO SHARE
THAT SPECIFIC RECIPE WITH YOU.
OK. IT IS A ROASTED CHICKEN DISH. IT’S BEEN PASSED DOWN FROM A
MOTHER TO HER SON AND THAT SON JUST HAPPENS TO BE A
MICHELIN STARRED CHEF. THAT CHEF IS AT HIS RESTAURANT
MIRANDA RIGHT HERE IN NEW YORK CITY CHEF
GEORGE MENDEZ. WE’RE SO HAPPY TO SEE YOU. I LOVE THAT. IRAN IS CLOSE TO MY NEIGHBORHOOD. I
GOTTA COME VISIT. YEAH,
DEFINITELY. GET IN HERE. LET, LET’S TALK ABOUT, LET’S
TALK ABOUT YOUR MOM’S RECIPE. OK, BECAUSE A RECIPE HAS TO BE
THIS GOOD TO BE PASSED DOWN. WHAT IS IT ABOUT THIS SPECIFIC
ONE? IT’S, THESE ARE FLAVORS THAT I
GREW UP WITH. IN MY CHILDHOOD. MY MOTHER USED TO COOK RICE
DISHES FOR MY SISTER AND MY DAD A NUMBER OF TIMES A WEEK. SOMETIMES IT WAS CHICKEN,
SOMETIMES IT WAS RABBIT,
SOMETIMES IT WAS A TOMATO RICE. SO THAT COOKING HAS HAD AN ENORMOUS
IMPACT IN MY CAREER. SO, YOU KNOW, SHE SPENT TIME
WITH THE KITCHEN WITH ME, UH AT MANY OF MY
RESTAURANTS HERE AT, AT VERANDA. UM, AND
SHE’S AN ENORMOUS INSPIRATION
FOR EVERYTHING THAT I COOK WITH AND CREATE UM REALLY,
REALLY RUSTIC CHILDHOOD HOME STYLE FLAVORS. YEAH. AND I THINK CHICKEN AND RICE
SOUNDS LIKE THE PERFECT DISH FOR
US TO COOK TONIGHT. SO LET’S GET STARTED, TELL US WHAT WE NEED TO COOK. SO I AM ON THE UH OVER MEDIUM HEAT. I HAVE A CAST IRON
SKILLET, OVENPROOF OLIVE OIL, ONIONS, GARLIC, RIGHT? A PINCH OF SALT RIGHT
AWAY TO GET THINGS T SALT START TO RELEASE THE
MOISTURE. SO TO DEVELOP THAT
BASIC FLAVOR AND THEN I’M GONNA GET PAPRIKA
GOING IN THERE AND SOME SWEET PEPPERS GREAT FROM THE FARMER’S MARKET
RIGHT NOW. THIS TIME OF THE YEAR, PLEASE
VISIT YOUR LOCAL FARMER’S
MARKET. MORE OLIVE OIL. I’M SURE MY MOM
RIGHT NOW IS SAYING I MORE OLIVE
OIL. MM HERE WE GO. YOU CAN ALSO ADD
LIKE A PINCH OF CHILI FLAKES AS
WELL. NO RULES. HERE YOU ARE YOU, ARE YOU A DARK MEAT GUY OR A
LIGHT MEAT GUY? I LIKE BOTH. I LIKE THE
COMBINATION OF BOTH. WHEN IT COMES TO THANKSGIVING,
THEY’LL DARK MEAT FOR SURE. HOW ABOUT YOU GUYS? I LIKE,
WELL, WE DIFFER ON THIS. IDA LIGHTS DARK, I LIKE LIGHT. OK. SO ONCE YOU DO ALL THAT, DO
WE ADD THE CHICKEN WHAT’S THE
NEXT STEP? NEXT STEP IS WE’RE GOING TO ADD
THE RICE HERE. SO THAT’S IT. AND IT’S A
BOMB OR A COOP RICE. IT’S A VERY SHORT GRAIN RICE
REALLY IMPORTANT BECAUSE IT ABSORBS A LOT OF THE FLAVORS OF
THE CHICKEN BROTH. Y IS THAT, AND THE FLAVOR OR IS THAT COOKED RICE? THIS IS UN, THIS IS UN AND IT DOESN’T NEED THAT LONG TO
COOK. IT’S GOING TO NEED ABOUT 20
MINUTES IN THE OVEN. BUT OF COURSE, I HAVE ONE READY
FOR YOU TO SHOW YOU. AND THEN AT THIS POINT, I’M GOING TO
ADD THE CHICKEN MEAT. SO THE CHICKEN MEAT I HAVE RIGHT
HERE. THAT’S PRETTY DONE. THIS WAS CONE FEET IN OLIVE OIL
REALLY SLOWLY FOR ABOUT 40
MINUTES. IT’S SKINLESS BONE IN THIGH AND THEN WE TAKE THE MEAT OFF OF
THE BONE AND PULL IT JUST LIKE
IF YOU PULLED PORK, YOU’RE DOING PULLED CHICKEN. AND THAT’S IN HERE RIGHT NOW. IF WE BUY, YOU KNOW, IF WE MAYBE
DON’T HAVE AS MUCH TIME, DO YOU JUST BUY A ROTISSERIE
CHICKEN AND SHED IT SHRED IT ONLY IF YOU
DON’T HAVE ENOUGH TIME. BUT WITH SOME ORGANIZATION AND A
LITTLE BIT OF PATIENCE, YOU CAN
DO THIS AT HOME. I PROMISE YOU, I PROMISE YOU, I PROMISE YOU.
WHAT’S THE NEXT STEP? CHORIZO THOSE IN THERE? ALL RIGHT. AND THEN I’M GONNA ADD. SO IT’S ABOUT ONE CUP OF RICE
AND I’M ADDING ABOUT 1.5 CUPS.
OF BROTH. I’M USING A ROASTED CHICKEN
BROTH. YOU CAN ALSO USE A
VEGETABLE STOCK. IF YOU DON’T HAVE THAT, YOU CAN
USE WATER TO MAKE SURE IT’S NICELY
SEASONED. AND THAT GOES IN CAREFULLY.
LIKE, SO, OK. SO THIS IS, THIS IS A ONE POT
DISH. IT’S ALMOST LIKE A PAELLA. YEAH, THAT’S RIGHT. THE ONLY DIFFERENCE IS THIS JUST
GOES IN THE OVEN. PAELLA IS COOKED ON THE STOVE
TOP FOR THE MOST PART AND TRADITIONALLY OVER
A LIVE FIRE. OK. SO DO WE POP THAT BABY IN THE
OVEN? NOW? THAT’S RIGHT. SO AT THIS POINT,
I GOT A 400 DEGREE OVEN AND I’M GONNA GO RIGHT OFF BEHIND ME. COULD JOB CENTER AND THERE YOU GO. HOW LONG DOES
THAT COOK? THAT’S GONNA COOK? ABOUT EIGHT,
POSSIBLY 20 MINUTES. I’M SORRY. UM THERE ARE, WE ARE HAVE OPTIONS THERE AT THE
RESTAURANT WHERE WE PRECOOK IT
JUST FOR SPEED. UM, AT HOME YOU CAN DO THE SAME
THING. YOU CAN HAVE PART COOKED
RICE. UM, SO THAT YOU CAN SPEED UP THE
PROCESS AS LONG AS YOU HAVE THE
CHICKEN. THE BEAUTY BEHIND THIS IS IT’S A CHICKEN CONTI IT’S, IT’S A TRADITIONALLY UM DONE WITH DUCK AS WELL AND YOU CAN HOLD THIS IN YOUR FRIDGE
UP FOR A WEEK. SO THIS WHOLE STEP WITH YOUR,
YOUR CHICKEN THIGH TO DO AHEAD, RIGHT. YOU CAN, YOU
CAN PRESERVE IT IN YOUR FRIDGE, GEORGE IF YOU REALLY WANT TO. SORRY, I DIDN’T MEAN TO
INTERRUPT YOU. BUT WILL YOU SHOW US THAT FINAL
DELICIOUS RICE? DID HOW DO YOU
SERVE IT UP? WHAT ELSE DO YOU, DO? YOU ADD
ANYTHING ELSE TO IT? YEAH. SO I HAVE SLICED CHICKEN
BREAST THAT’S ALSO COOKED VERY
SIMILAR TO THE CHICKEN THIGH THAT’S
POACHED IN OLIVE OIL WITH THYME
AND BAY LEAF. AND THEN ONCE THE OVEN COMES,
THE OVEN IS THE TH IS DONE, THE RICE COMES OUT OF THE OVEN.
I SLICE THE CHICKEN BREAST OVER
THE TOP AND HERE YOU GO. THAT LOOKS
DELICIOUS. GEORGE. THANK YOU SO MUCH FOR
THIS RECIPE. HEAD TO
TODAY.COM/FOOD. TODAY CONTRIBUTOR ELIZABETH
HOSTEL. YEAH, SHE’S GOT SOME GOOD NEWS
TO SHARE A NEW COOKBOOK. IT’S CALLED COME ON OVER
SOUTHERN DELICIOUS FOR EVERY DAY AND EVERY OCCASION IT COMES OUT
IN A FEW MONTHS. IT’S NOW AVAILABLE FOR PREORDER. AND THIS MORNING, ELIZABETH IS SHOWING US HOW TO
MAKE A COUPLE OF DELICIOUS RECIPES REALLY EASY
ONES FROM HER BOOK. GIRL. HOW DOES BOOK LAUNCH DAY
FEEL? HOW YOU FEELING? OH MY GOD, SO EXCITED. I MEAN, I SERIOUSLY MIGHT
SPONTANEOUSLY COMBUST RIGHT HERE
ON THIS SET. YOU KNOW, IT’S BEEN, IT’S BEEN A HARD YEAR AND IT’S
UM IT’S SO GOOD TO HAVE
SOMETHING TO LOOK FORWARD TO, SOMETHING TO GET EXCITED ABOUT. AND WE ARE GOING TO INSPIRE YOU
WITH THIS BOOK TO CELEBRATE
EVERY DAY. UM I MEAN, LIKE THIS CHICKEN AND CASSEROLE AND CARAMEL
BROWNIES. THAT’S FROM OUR
WEEKDAYS CHAPTER. SO LOOK WHEN THOSE KIDS COME
DOWN FOR BREAKFAST AND THEY LOOK AT YOU WITH THAT
FACE AND THEY SAY, YOU KNOW WHAT’S FOR SUPPER? YOU
KNOW, LIKE BREAKFAST WASN’T
ENOUGH. THEN YOU CAN SAY, OH, HONEY
CHICKEN DIVAN AND CARAMEL
BROWNIES. AND I MEAN, THE WORLD’S GONNA BE
HAPPY. I MEAN, IT, SERIOUSLY,
IT’S GONNA BE TOO YAY. OH MY GOSH. IT’S FINALLY, MY DREAMS
ARE COMING TUESDAY IS REALLY
CATCHING ON. SO, WHAT ARE WE MAKING FOR
TUESDAY DINNER? LIKE SO. OK, SO
HERE WE GO. WE HAVE THE CHICKEN DIVAN CASSEROLE. IT IS SO EASY. I HAVE
SOME, UM, COOKED CHICKEN AND
BROCCOLI. THAT’S ALREADY IN HERE. WE’RE
GONNA ADD A, UM, CREAM OF
MUSHROOM SOUP AND THAT CAN BE A, ANY CAN OF
CREAM OF IS GONNA BE JUST FINE. WHETHER YOU’VE GOT CREAM OF
CHICKEN CREAM OF CELERY. IT
DOESN’T REALLY MATTER. WE HAVE A LITTLE BIT OF HALF AND
HALF THAT WAS SOUR CREAM, CHEDDAR CHEESE. PEOPLE GOTTA
HAVE SOME CHEESE IF WE’RE MAKING
A GOOD CASSEROLE. AND NOW WE HAVE ALL OF OUR
SPICES. SO WE’VE GOT, UM, A LITTLE BIT
OF SEASONED SALT, A LITTLE BIT
OF ONION POWDER, SOME PEPPER. OK. AND A LITTLE BIT OF GARLIC
POWDER. AND THEN WE’VE GOT A LITTLE SALT AND MAMA WAS REAL FUNNY. SHE
LOVED TO BE EXOTIC IN THE
MISSISSIPPI DELTA. SO SHE WOULD ADD CURRY POWDER TO
EVERYTHING. I THINK IT JUST MADE
HER FEEL REAL FANCY. SO YOU CAN ADD, YOU CAN ADD
CURRY POWDER TO THIS OR NOT.
IT’S COMPLETELY UP TO YOU. WE’RE GONNA MIX THIS ALL UP AND
THEN WE’RE GONNA POUR IT INTO
OUR NINE BY 13 CASSEROLE. NOW I SERVED THIS OVER UM MY
GOOD FRIEND MIKE WAGNER’S TWO
BROOKS RICE. AND THEN LOOK, WE’RE GONNA
PULL OUT OUR GOOD CHINA. IT’S TUESDAY. BUT I’M TELLING YOU IF WE DON’T
START USING THESE THINGS THAT WE
LOVE. I MEAN, YOU’RE MISSING. THERE ARE SO MANY MORE TUESDAYS
IN A YEAR THAN THERE ARE NEW
YEAR’S EVE AND HONEY, WE’RE JUST GONNA PULL IT OUT AND
ENJOY IT. WHAT THE HELL ARE WE WAITING ON
BEFORE WE WAIT. HOW ABOUT THE DESSERT? WELL, THIS IS, THIS IS THE BEST. SO A
LOT OF TIMES WE’RE RUNNING SHORT
ON TIME DURING, I’M GONNA GIVE YOU THE EASIEST
FASTEST RECIPE YOU’VE EVER SEEN. UM, WE’RE GONNA USE A STORE
BOUGHT CAKE MIX AND WE UM, USE GERMAN CHOCOLATE CAKE MIX.
I’VE ALREADY MADE THAT WITH UM EVAPORATED MILK AND WHAT
YOU DO IS MIX THE MELTED BUTTER,
COOK OFF HALF OF IT. OK? SO JUST HALF, YOU’RE GONNA
PUT THAT IN THE BOTTOM AND THEN WE’RE GONNA TOP IT WITH
CHOCOLATE CHIPS. WE ADD OUR CARAMEL AND THEN ONCE
THAT’S DONE YOU THAT OUT AND THEN YOU COME BACK
OVER WITH THE REST OF THAT TOPPING THAT WE HAD
PUT IN THE FRIDGE AND YOU JUST THIN IT OUT. IT’S ALMOST LIKE YOU’RE GONNA
MAKE A TAPESTRY TO COVER THE
ENTIRE THING. THIS IS GONNA GO BACK IN THE
OVEN ON 350 DEGREES. AND HONEY, YOU HAVE GOT A
DESSERT THAT IS, CAN I ASK ONE
QUESTION? ELIZABETH LOOKS YUMMY. SO DO YOU
ACTUALLY, DO YOU? LOOKS CRAZY? DO YOU MIX THE CAKE
MIX? LIKE YOU’RE MAKING A CAKE THE
WAY THAT THEY TELL YOU? NO, YOU DON’T. SO IT’S JUST THE
CAKE MIX. IT’S JUST MELTED BUTTER AND
EVAPORATED MILK AND THEN YOU MIX
THAT UP. SO THAT’S WHERE WE’RE TAKING A
SHORTCUT. AND I’M NOT EMBARRASSED TO SAY
IT BECAUSE I WANT YOUR KIDS TO
HAVE DESSERT TONIGHT. AND, UM, AND THIS IS A WAY THAT
YOU CAN DO THAT. SO THIS BOOK HAS LITERALLY, IT
HAS RECIPES FOR CELEBRATING
EVERYTHING. SO WHETHER IT’S A BEACH DATE,
I’VE EVEN GOT A CHAPTER ON DIET
DAYS. WHERE ARE WE GONNA MAKE THAT FUN
OR IF WE GOT A CHEAT DAY AND THEN WE’VE GOT CHEAT DAYS.
WE HAVE BEACH DAYS, PARTY DAYS,
DELTA DAYS. SO, UM, SO PLEASE GO AHEAD. YOU
HAVE FAT TUESDAY. YES. FAT TUESDAY. ABSOLUTELY.
THAT’S GONNA BE IN THE NEXT
BOOK. BUT, YOU KNOW, WITH, UM, I’VE
GOT THREE KIDS, TWO OF THEM ARE IN COLLEGE AND
I’VE GOT ONE GOING ON THE WAY AND THEY REALLY LIKE
EXPENSIVE SHOES AND WE GOTTA
SELL THIS BOOK. SO IT COMES OUT MAY 4TH. SO LOOK, MAMA MAIL BILL. I
KNOW SHE WANTS A COPY OF THAT. RIGHT BEFORE MAMA’S DAY. SO CRAIG GET ON THAT, GET ON
THAT FILE AS SOON AS THIS IS OVER. AND LET’S GET THAT. ALL RIGHT, YOU CAN PRE ORDER THAT COPY OF COME ON OVER.
JUST GO TO ADD TODAY.COM/SHOP AND GET YOUR HANDS ON THOSE
RECIPES. THOSE TWO AT LEAST CHECK OUT
TODAY.COM/FOOD ELIZABETH. WE
LOVE YOU. GOOD LUCK IN THE BOOK. WELL,
HONEY, I, I CANNOT THANK YOU ALL
ENOUGH. CHEERS. CHEERS. COME ON OVER THE TODAY SHOW’S NEWEST FAN. REAL GOOD. OUR TODAY FOOD GUEST, NADIA
CATARINA MUNA, WHO’S INCREDIBLE, ALSO KNOWN AS THE PASTA QUEEN. SHE’S TAKEN SOCIAL MEDIA BY
STORM. THANKS TO HER TASTY ITALIAN
RECIPES AND HILARIOUS VIDEOS EARNING MORE THAN 43 MILLION
LIKES ON TIKTOK. NADIA IS HERE TO TELL US A
LITTLE BIT MORE ABOUT THIS BREAKFAST DISH
FROM THE NEW COOKBOOK, WHICH I TOLD HER I WAS GONNA
MOVE A LOT OF UNITS TODAY. WHERE’S THE BOOK? YOU GOTTA HAVE THE BOOK, HERE’S THE BOOK, THE PASTA
QUEEN. UH JUST GORGEOUS COOKBOOK. NOT A
GOOD TO SEE. SO YOU SAID YOUR DAUGHTER
INTRODUCED YOU TO THE TIY TALKY. YES. YOU SEE IT AND
THERE’S KIDS DANCING. YES. AND HOW DID YOU GET INTO?
HOW DID YOU BECOME A COOK AND A
QUEEN OF IT. AS I AS I WAS ABOUT TO DELETE
THE APP OFF MY PHONE. I STUMBLED
UPON A BLASPHEMOUS LASAGNA. SOMEONE CLAIMING TO HAVE MADE THE PERFECT LASAGNA AND IT WAS
TERRIBLE. IT WAS TERRIBLE. AND YOU KNEW
YOU HAD TO GET ON THE MEDIA. IT
WAS A MISSION. IT KIND OF THE FIRE WITHIN ME. ALL RIGHT. SO WHAT DO WE HAVE
HERE? AND WHAT IS THIS BREAKFAST
POSSIBLE? SO, WE ARE MAKING A FRITTATA DI PASTA. THIS IS THE NEAPOLITAN SPECIAL.
EVERY FAMILY HAS THEIR OWN
VERSION. TODAY WE ARE MAKING A PASTA CAKE MADE OUT OF SALAMI
EGGS CHEESES. IF I GO TO THE
STREETS OF NAPLES. IS THIS A STREET FOOD? THIS IS
ITALIAN STREET FOOD. LET’S, YES, THAT’S A VERY LARGE SALAMI.
THERE IT IS. CAN YOU SUBSTITUTE THAT FOR ANY
SORT OF MEAT? YES, YOU CAN DO
BACON SLED BACON. YOU CAN DO MORTADELLA ANYTHING. AND ALSO IT’S BEAUTIFUL BECAUSE
YOU CAN USE ANY CHEESES YOU
WANT. I LIKE FONTINA SWISS CHEESE
PROVOLONE. TODAY WE ARE USING PARMIGIANA
MOZZARELLA. I WHIP THESE EGGS UP. SO NOW WE ARE ADDING THE SALAMI AND SAVANNAH ARE HERE ENJOYING. LOOK AT HIM. HE’S DOING ALL THE WORK NOW MAKE MY NONA PROUD SHE’S WATCHING AND PARMESANA. YES. OK, GREAT. SO WE HAVE THE SPAGHETTI. THESE ARE BASICALLY BEEN UM UH KIND OF LIKE TOASTING WITH
BUTTER SO THAT THEY ARE READY TO
BE PUT INTO AN OILED PAN AND YOU REALLY WANT TO KIND OF
LIKE MAKE SURE THAT THEY ARE EVEN. SO
THIS COULD HAVE BEEN LAST
NIGHT’S LEFTOVER, RIGHT? THIS IS THE PERFECT
LEFTOVER YOU’RE GONNA USE SHORT
PASTA, LONG PASTA. SO ANY OLD PASTA WOULD WORK, ANY OLD PASTA
WOULD WORK? IT’S PERFECT. DO YOU LIKE DOING TIK TOK VIDEOS? OH, THAT’S SO NICE. YEAH. COOKING IN THE KITCHEN. WHAT DID
YOU SAY? YOU WERE THE OFFICIAL CHIEF PASTA DE LIKE YOU ARE PAST TEST OF THE CPT. YES, JUST
LIKE ME. ALL RIGHT. SO YOU’RE COOKING
THIS, YOU WANT TO GET THIS
CRISPY, RIGHT? SO, SO NOW YOU POUR THESE ON THAT NOW. SO THIS IS THE, LOOK AT HIM, WE SHOULD HIRE HIM. SO THIS IS EGG CHEESE, MOZZARELLA, PEPPER SALT AND SALAMI. YOU NEED TO PRESS IT, YOU JUST MOVE IT A LITTLE BIT SO
THAT YOU MAKE SURE THAT THE
SAUCE GOES EVERYWHERE AND THEN YOU LET IT GO ON A LOW
FLAME FOR ABOUT 10 MINUTES UNTIL
IT KIND OF SETS. HOW IS IT YOU LIKE IT? DID YOU MAKE THIS LIKE WHEN I MAKE IT? I DON’T KNOW. IS THIS, IS THIS A DIFFICULT DISH FOR PEOPLE TO WAIT? WE’RE NOT DONE YET. UH SO THIS IS THE THING. ONCE THIS IS COOKED AT THE
BOTTOM, THE BOTTOM BECOMES THE TOP BECAUSE SOMETIMES IN PEOPLE, YOU
KNOW, IN LIFE, YOU KNOW, WHEN
YOU’RE AT THE BOTTOM, ALL OF A SUDDEN YOU’RE AT THE
TOP, IT’S TASTY. SO NOW THIS WAS THE BASE AND WE
FLIPPED THE, BUT HOW DID YOU FLIP IT? YOU
JUST LIKE, SO BASICALLY YOU USE UH AS A SHEET PAN, RIGHT? SO YOU PUT IT ON TOP LIKE THAT AND THEN YOU SLIDE IT BACK IN AND THEN YOU LET IT COOK AT THE
BOTTOM FOR ANOTHER FIVE MINUTES.
IT’S JUST LIKE WE’RE NOT DONE, WE’RE NOT DONE. YOU EVER DRIZZLE LITTLE SAUCE ON
THIS? LIKE A LITTLE MARINARA? A LITTLE SOMETHING ON TOP OF MY 13 YEAR OLD WHEN HE WAKES UP
AND DOESN’T EAT BREAKFAST. THIS
IS LIKE A PIECE OF PIZZA AND I’LL SEE YOU LATER. JUST TAKE
IT, TAKE IT WITH YOU. THIS IS LIKE HIKING FOOD, PICNIC
FOOD. YOU CAN EAT IT COLD HOT, WHICHEVER WAY YOU LIKE. IT’S KIND OF LIKE A QUICHE WITH PASTA. HOW MUCH FUN DID YOU HAVE MAKE
IN THE COOKBOOK? YOU HAVE OVER 100 PASTA RECIPES
IN THERE. AND, AND, AND WHAT IS YOUR
FAVORITE OF ALL? 100? THE LASAGNA FROM MANON IS THE TOP. IF I WAS STRANDED ON
A DESERTED ISLAND, I WOULD WANNA
HAVE THAT WITH ME. IT’S SUBSTANTIAL. CONGRATULATIONS. I WANT A NO. OK. THANK YOU FOR HAVING ME THE PASTA QUEEN. THANK YOU DOT COM SLASH FOOD IS WHERE YOU
CAN GET THIS RECIPE. PICK UP THE
BOOK. THERE’S HUNDREDS OF WONDERFUL
RECIPES AND PHOTOGRAPHS OF YOUR FAMILY ARE BEAUTIFUL
TOO. THANK YOU, NADIA. ALL RIGHT. TODAY WE ARE IN FOR A TREAT
BECAUSE OUR PAL SCOTT CONANT IS
COOKING FOR US. SCOTT IS HOSTING PERON’S TASTE OF ITALY TOMORROW NIGHT AT
THE 15TH ANNUAL NEW YORK CITY WINE AND FOOD FESTIVAL WHERE
100% OF THE NET PROCEEDS WILL
BENEFIT GOD’S LOVE. WE DELIVER TO BE HERE. THANK YOU FOR HAVING
ME. SO IT’S YOU AND ALEX GOEL. IS THAT ME AND ALEX? MY GOOD FRIEND? WE’RE GONNA HAVE A BLAST. THAT’S
A PARTY. YEAH. OH, YEAH. THAT
EVENT IS A PARTY. SHE’S, SHE’S ALWAYS SO MUCH FUN.
I LOVE SO MUCH. AND SHE IS, UH SHE’S
SUCH A GREAT INSPIRATION. SHE IS
JUST BLOWING UP LATELY. SO WE’RE UH WE’RE GONNA HAVE A
GOOD TIME. WE’RE GONNA MAKE SOME PASTA. I
GOT PENNE, IT’S COOKING OVER THERE. WE HAVE
PANCETTA BUTTERNUT SQUASH. FIRST THING WE’RE GONNA DO IS
WE’RE GONNA TAKE THIS BUTTERNUT
SQUASH. I THINK A LOT OF PEOPLE GET, YOU KNOW, IT’S A LITTLE BIT OF A
CHALLENGE. BUTTERNUT SQUASH, YOU HAVE TO
PEEL IT, YOU HAVE TO TAKE THE
SEEDS OUT OF THE INTERIOR. SO I ALWAYS SAY THERE’S TWO
LAYERS ON THAT, THAT YOU REALLY
WANNA GET RID OF THAT, THAT EXTERIOR AND THEN THERE’S A
WHITISH LAYER. I WANNA GET RID OF THAT AS MUCH
AS POSSIBLE AND THEN CUT IT INTO LIKE ONE INCH
CHUNKS JUST LIKE THIS. VERY SIMPLY PUT IT ON A SHEET
TRAY, A LITTLE BIT OF SALT, A LITTLE BIT OF OLIVE OIL AND YOU COULD TOSS IT IN A BOWL AND
THEN PUT IT TOGETHER. I NOTICE THAT IN LIKE A 400
DEGREE OVEN FOR ABOUT 20 MINUTES
OR SO. SO I REALLY LIKE THAT HARD
EXTERIOR. THEN I TAKE THIS
PANCETTA. SO RAW PANCETTA, WE’RE GONNA
DICE IT JUST LIKE THIS AND THEN COOK IT IN THIS PAN THAT WE HAVE
HERE. WE ALREADY HAVE SOME CHOP IT UP AND CHOP IT UP INTO LITTLE PIECES. AND THEN WE’RE GONNA LET THAT RENDER OUT
QUITE A BIT OLIVE OIL OR IS THAT JUST THE
FACT ADDED A TOUCH OF OLIVE OIL
TO IT JUST TO GET IT GOING. A LITTLE
CRISPY PANCETTA IS SO GOOD ON
ANYTHING. RIGHT? GIVE US A LITTLE TEXTURE. AND I WAS, I WAS JUST SAYING TO
HODA THAT NOT A SINGLE CALORIE
IN THIS PANCETTA, THAT’S THE, THAT IS THE SPECIAL, SPECIAL STUFF R AROUND AND GET A LITTLE BIT
CRISPY. AND THEN WE’RE GONNA ADD, UH, A
LITTLE BIT OF SAGE SAGE
PANCETTA. I MEAN ALL THESE AUTUMNAL
FLAVORS THAT’S A LITTLE BIT OF SLICED SHALLOT. PINCH OF CRUSHED RED PEPPER. I’M JUST GONNA LET THAT COOK OUT UNTIL IT LOOKS LIKE THIS. IT’S BEEN A LITTLE DARKER THAN
I’D LIKE IT TO BE. WHAT WE CAN
DO IS TAKE THIS PENNE RIGHT OUT. YOU SEE, AND I UTILIZE THAT COOKING
LIQUID AS WELL. SO YOU USE THAT PASTA WATER IN
THERE. THAT’S PASTA WATER. SO THAT PASTA WATER. WHAT
HAPPENS IS THIS IS THE SAME PASTA WATER AND THEN AS I COOK THAT DOWN, IT’S GONNA
CONTINUE COOKING THE PASTA ABOUT
THE REST OF THE WAY. SO I COOK THE PASTA ABOUT 90% OF
THE WAY HERE. I FINISH IT IN
THIS PASTA AL DENTE OR LIKE EVERYONE LIKES IT CHEWY. IT’S THE, IT’S THE TEXTURE. THE TEXT. YOU LIKE A LITTLE BITE, A LITTLE BITE. YEAH. CAN YOU DO WHAT I DO? YOU JUST PULL ONE OUT AND TRY IT
AND YOU KNOW IT’S DONE. I DON’T THROW IT. DOES ANYONE ACTUALLY DO THAT OR NOT. I MEAN, SOMEBODY MUST DO AT SOME POINT. SOMEBODY SQUASH IS AMAZING. SQUASH IS SO GOOD. THAT CONCENTRATION OF
FLAVOR. SOMETHING AS SIMPLE AS THROWING
IT IN THE OVEN. IT REALLY, IT’S
GREAT. I DO IT WITH BROCCOLI AND
CAULIFLOWER ALL AUTUMN SQUASHES,
ALL THAT STUFF. IT’S ANYTHING MORE YOU CAN TELL US
ABOUT YOU AND ALEX IN THE EVENT. OH MY GOD. IT’S GONNA BE A LOT
OF FUN. I DON’T EVEN KNOW HOW MANY
RESTAURANTS ARE PARTICIPATING. IT’S A, IT’S A TON OF
RESTAURANTS. I THINK THERE’S STILL SOME
TICKETS AVAILABLE, WHICH IS THE
FUN PART. ALEX IS GONNA, UH, SING A SONG.
I THINK AT SOME POINT I’M PUTTING HER ON THE SPOT NOW.
I HOPE SHE’S WATCHING THIS. I
THINK SHE’S GONNA HAVE TO, THERE’S SOME, THERE’S SOME OF THOSE ITALIAN
CLASSICS, YOU KNOW. YEAH, LIKE THE GODFATHER. THERE
YOU GO. YOU’RE 10. WHERE WERE YOU? I
LIVE IN ARIZONA. YOU’RE AROUND 10 FOR THIS DELICIOUS RECIPE, MAN.
IS IT GOOD? HEAD TO
TODAY.COM/FOOD? WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN. A COLLECTION OF DISHES INSPIRED
BY MEALS WITH HIS DAUGHTER.
BOBBY. GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER, YOUR
SKILLS. SHE DOES. SO SUNDAYS WITH SOPHIE
SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. BUT THE IDEA IS THAT IT’S, YOU
KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK.
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE
AND PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE THIS IS LIKE
BREAKFAST OR BRUNCH OR LIKE IT COULD DEFINITELY BE LIKE
A LATE NIGHT. LISTEN, I, I THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR. SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I CAN
DO THAT? EXACTLY. LOOK AT ME WHISKEY AND THEN SOME
OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER, THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO PUT THE EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH, I’LL POACH HIS EGGS WITH HIS
EYES CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET POACH, THEY POACH FOR, YOU KNOW,
JUST LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT.
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE NO PROBLEM. OK. WE HAVE SOME TOAST OVER HERE. OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK. MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH, AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THEN SOME SALT AND PEPPER. AND THIS IS ONE OF THE THINGS
THAT PEOPLE FORGET WHEN THEY’RE
MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS. YOU NEVER DO THAT. OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE, YOU JUST ROAST THIS IN THE OVEN
OR YOU LIKE THE TO PUT IT IN THE OVEN, YOU CAN PUT IT UNDER THE BROILER
OR YOU CAN JUST PUT IT IN THE
TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM OK, SO WE HAVE UH SOME A GARLIC
CLOVE AND I JUST RUB THE GARLIC
CLOVE A LITTLE BIT ON THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL. A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW THIS IS, AND THIS IS WHERE THIS IS WHERE
ALL THE FLAVOR COMES IN FOR THAT. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR
VEGETABLES VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME, LIKE YOU JUST TAKE THE
INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND YOU MAKE
DISHES AND, AND THIS, THIS WAS ONE OF THEM. OK. WELL, THAT LOOKS, SHOULD I
HAVE A BITE? I WORRIED ABOUT THOSE OTHER. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO. GETS GOOEY GETS A JIFF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES
TODAY.COM/FOOD ALSO CATCHY TRIPLE THREAT TONIGHT ON FOOD
NETWORK. DON’T FORGET THE
NOTEBOOK SUNDAYS WITH SOPHIE SUNDAYS WITH
SOPHIE AND STRIP THREAT TONIGHT
AT NINE. WE’LL SEE YOU THERE ON SALE
TODAY. DE LAURENTIS, THE SAME CHEF AND
FOUNDER OF THE WEBSITE AND BLOG
JZ IS I SAY THAT RIGHT? THAT’S SO CUTE. JZ IS HERE WITH
A SIMPLE FLAVORFUL RECIPE FOR
PASTA. ZONA. JADDA. GOOD MORNING. IT HAS BEEN 1000 YEARS SINCE WE
SAW YOU IN PERSON. HOW’S EVERYTHING? IT’S BEEN GREAT. IT’S BEEN,
HOW’S THE FAM? THE FAMS? GREAT. UM JADE STARTED NINTH GRADE SO I LEAVE THAT. OH MY GOD. J OF LIKE A LITTLE
KID ARE OVER AS YOU PROBABLY OLDER. UM AND YEAH, AND SO I, TONIGHT I’M
GONNA JET OFF TO ITALY, GONNA GO
TO ROME AND MILAN AND SEE SOME, YOU KNOW, FARMERS AND
SOME UH FAMILIES THAT, YOU KNOW, MAKE THE INGREDIENTS. I LOVE WHEN YOU GO TO ITALY
BECAUSE THEN YOU COME BACK AND
YOU’VE LEARNED ALL KINDS OF ALL THIS STUFF AND CURATE IT.
AND I PREDICTED THAT THE TASTERS WILL
HAVE CLEAN PLATES. LET’S LET’S SHOW YOU HOW TO LOOK AT THAT. WHAT DO WE DO? SO I HEARD, I HEARD YOU’VE BEEN COOKING
WELL, THAT’S A STRETCH. BUT I HAVE
LEARNED, I CAN YOU HOLD A KNIFE AND CHOP
THIS FOR I THINK. SO. DO YOU WANT IT LIKE THAT? IT NOT GONNA BE THAT GOOD? JUST WATCH YOUR FINGERS,
WHATEVER YOU DO. I KNOW THAT THIS IS A SHALLOT. UM I LIKE THE SHALLOTS BECAUSE
THEY’RE A LITTLE BIT SWEETER, BUT YOU COULD DEFINITELY USE
JUST A REGULAR ONION IF YOU
WANTED TO. BUT LET’S PRETEND I DID THIS.
OK. THAT’S GREAT. PERFECT BLA BLA THROW IT IN THERE. NO, NO, WAIT, WAIT, WAIT, WAIT, WAIT TO TAKE THE PAN OUT. SO THIS IS, THIS IS THIS PASTA IS A MASH UP OF TWO
OF ROME’S CLASSIC PASTA. OK. UM CARBONARA, WHICH WE ALL KNOW
IS CREAMY. HOLD ON, HOLD ON.
DELICIOUS HERE. DUMP IT IN THERE. YES. OK. WELL, USUALLY, USUALLY I DO THIS ALL IN ONE PAN
BUT YOU KNOW TODAY. OK. OK,
GREAT, GOOD. OK. WHAT IS THIS? YEAH. AND THIS IS SAUSAGE.
SO IT’S A MASH UP OF CARBONARA
AND A CHINA. BOTH ROMAN DISHES. OK. ONE IS A
TOMATO BASED AND ONE IS LIKE SORT OF A
CREAMY EGG BASE, RIGHT? OK. SO YOU USE THIS TOGETHER PINCHE PLATE OR WHATEVER THIS IS CALLED
SAUCE PAN. IT’S NORMALIZED. YES. SO I USE ONE
SKILLET TO DO EVERYTHING. SOME OF THE
FAT I WAS TRYING TO, SOME OF THE FAT FROM THE PANCHITA COOKS THE ONION. OK? BECAUSE THE SHALLOT. OK. SO THEN YOU CAN DUMP THE REST OF THE
SHALLOT IN HERE. THIS IS GREAT BECAUSE THIS DUMP
THE ST FOR YOU. I KNOW I DO LIKE
GARLIC GARLIC. BIG OLD WHOLE. JUST HAVE YOUR
HUSBAND PREP IT ALL FOR YOU.
THEN YOU CAN COME HOME. I MEAN, RIGHT. OK. WAIT, NO TOMATOES FIRST. WHY DOES THAT MATTER? SO YES, THE WHOLE THING. SO YOU SEE
HOW SMOOTH THIS IS. SO IN IT, IN ITALY WE CALL THIS
A PASSATA. SO IT’S BASICALLY NO SEEDS IN
IT. IT’S VERY CREAMY. WE BUY IT
JUST LIKE THIS. OK? IT LOOKS LIKE KETCHUP BUT ISN’T KETCHUP? I PROMISE. SO
I’M WARMING THIS UP AND THEN I
ADD THE SPICY. YEAH. SO THIS IS CALABRIAN CHILI,
WHICH YOU MAY HAVE HEARD OF YOU
GUYS AND MA MAY HAVE HEARD OF IT. NOW IT’S
VERY POPULAR THESE DAYS. WE’RE
TOO BUSY EATING. OK? ANYWAY, THIS MAKES SPICY AND IT’S GONNA MAKE IT
REALLY SPICY BECAUSE THAT’S A
LOT OF CLABBER AND CHILI. BUT YOU COULD USE RED PEPPER
FLAKES IN PLACE OF IT. BUT THIS HAS MORE OF LIKE A, A
BALANCING ALL THESE FANCY INGREDIENTS.
YOU’VE GOT. CAN WE FIND THAT? YEAH, YOU CAN ON JAZ.COM. OK. BUT YOU CAN FIND IT OUT OF THE OTHER PLACE.
WHAT ARE THESE CUTE LITTLE OK. SO LOOK AT THIS LITTLE
PASTA, AREN’T THEY? SO THESE ARE KNOWN AS NADI MARINI. SO THEY’RE FROM
NAPLES AND YOU SEE, THEY LOOK LIKE A LITTLE NUT AND THANK YOU. SO I FOUND THEM IN NAPLES A FEW
YEARS AGO AND THEN I STARTED,
YOU KNOW, BRINGING THEM BACK FOR EVERYBODY
TO HAVE A LITTLE TASTE OF ITALY. OK. SAUCE IS COOKING. IT TAKES
ABOUT 10 MINUTES BUT ON THIS
BURNER IT MIGHT TAKE FIVE ANYHOW, SO THAT ALL COOKS
TOGETHER. SO THIS IS THE TRICKY
PART, RIGHT? I DID NOT SEE EGGS COMING. WELL, BECAUSE I SAID IT WAS A
MASH UP BETWEEN CARBONARA AND A MA MA HAS, IT’S A TOMATO SAUCE, CARBONARA
AS WE ALL KNOW. OK. SO HOW DOES
THIS GET INTO IT? SO IT GOT INTO THE BOWL. I DID GET INTO THE RECIPE BECAUSE IT’S A MASH UP OF CARBONARA HAS EGGS. OK? SO YES, YOU’RE GONNA BREAK UP AND
WHISK THE THREE YOLKS. LOOK AT
THIS, Y’ALL LOOK HOW GOOD YOU ARE. I THINK YOU’VE LEARNED A FINGER. I WHISK OK. OK. READY. SO NOW WE’RE GONNA ADD PECORINO,
HALF A AND ONE CUP OF PJ TO GO. NOW WE’RE GETTING TO IT. OK? SO THIS IS THE TRICK RIGHT HERE BECAUSE IF YOU ADD THIS DIRECTLY
INTO HERE, WHAT HAPPENS? AND YOU END UP, YOU END UP WITH SCRAMBLED EGGS, WHICH YOU DON’T WANT. OK. SO
HERE WE GO. THIS IS, THIS IS MY ISSUE WITH IT. OK? IT’S READY SLOWLY. THIS IS PASTA WATER. SO WE’RE USING IT WHEN YOU COOK
THE PASTA, RESERVE ABOUT A QUARTER CUP AND YOU’RE GONNA USE HOT PASTA
WATER TO BREAK THIS UP AND CREATE A CREAMY
SAUCE SLOWLY. SO WHEN YOU ADD THIS, OK. YEAH. DON’T, YOU ALWAYS WANT
TO GET THAT OUT OF THERE? I UNDERSTAND. WHAT WOULD YOU DO? THE WHISK. IT ALWAYS HAPPENS
WITH THE TOTALLY FINE. DON’T TAKE IT OUT OF THE WHISK.
IT’S TOTALLY FINE. LEAVE THE
WHISK ALONE. OK? SO YOU’RE GONNA USE THIS INSTEAD
AND YOU’RE JUST GONNA CONTINUE
TO MIX IT. WE GOTTA KEEP MIXING IT, MIX AND
A MIX AND ADD, MIX AND ADD, OK. THEY GAVE US SO LONG FOR THIS
SECOND. THERE WE GO. AND THAT’S IT. SO THAT THIS IS, THIS IS NOW, SO NOW YOU CAN GET US BACK IN
THERE AND I’M GONNA ADD THE PASTA IN
THE SAUCE. YOU REMEMBER WHEN YOU HAD THAT
COOKING SHOW SMELL? REMEMBER IT’S COMING BACK FOR
THE HOLIDAYS? OH, YE OF LITTLE FAITH. OH MY GOSH. YOU GUYS, YOU SHOULD
COME ON IT ACTUALLY. I’M GOOD. I’M GOOD. I’D LOVE TO.
NOW THAT YOU’VE INVITED, NOW THAT YOU’VE INVITED ME, I
CAN COME ON IT. OK. OK. SO NOW YOU’RE READY. OK. OFF THE HEAT. SO WE’RE GONNA
TURN THE HEAT OFF. YOU WANT TO DO THIS OFF THE, GO
AHEAD AND ADD IT. THEN THIS IS EXCITING. I WISH I DIDN’T SEE THIS COMING IN THE
RECIPE. WHAT DOES IT REALLY ADD
TO IT? JUST LIKE A THICKER SAUCE. IT
CREATES CREAMS A BOWL AND IT WILL, IT WILL AND THEN WE FINISH IT. SO WE BASICALLY DO THIS OFF THE
HEAT. YOU GOTTA DO THIS OFF THE
HEAT. SO YOU DON’T SCRAMBLE THE EGGS. IT JUST KEEP TOSSING IT AND THE
EGGS GET COOKED BY THE BOILING
HOT WATER AND IN THE HEAT OF THE PAN. SO GOOD. OH, GOOD. SO YOU GOOD, GOOD, GOOD. THEN A LITTLE
BIT OF PANCHITA TO FINISH IT OFF. DID YOU WANT TO TASTE IT AND A LITTLE BIT MORE CHEESE TO
FINISH IT? AND WE’RE DONE. MARINI JONAH. THANK YOU. DO YOU THINK I COULD DO THIS? YOU GOT IT. SHE’S BACK IN OUR
THIRD HOUR WITH HER CREATIVE
SPIN ON A LASAGNA AND A DELICIOUS ITALIAN DESSERT. YOU CAN GET GIADA’S RECIPES AND
MORE AT TODAY.COM/FOOD GIAI. THANK YOU FOR COMING. WE
LOVE YOU. WE’RE BACK IN A
MOMENT. THIS IS TODAY ON NBC DELICIOUS. WE’RE GONNA SHOW YOU HOW TO MAKE
A SATISFYING SPAGHETTI DISH WITH THE INGREDIENTS THAT
ARE ALREADY IN YOUR KITCHEN. IT’S A RECIPE FROM THE NEW BOOK
DINNER IN ONE BY NEW YORK TIMES
FOOD COLUMNIST. MELISSA CLARK. MELISSA MAKES
EVERYTHING EASY. BOBBY. BOBBY,
DO YOU COOK? I DO KNOW WE’RE GONNA TEACH HIM. EXACTLY. WE’RE GONNA TEACH YOU.
OK. OK. SO WE’RE GONNA MAKE, WE ARE
MAKING A PASTA CARBONARA
TAKEOFF. SO THIS IS AN EASIER VERSION
BECAUSE WE’RE GONNA DO
EVERYTHING IN ONE PAN. I LIKE IT JUST BECAUSE EVERYBODY, YOU
KNOW, PEOPLE WHO LOVE TO COOK STILL
DON’T LIKE TO DO DISHES. SO THIS BOOK IS GOING TO TAKE
CARE OF THAT FOR YOU. SO, EGGS AND PASTA AND BACON.
I’M SO CONFUSED RIGHT NOW. I KNOW
YOU’RE THINKING, IS IT BREAKFAST
TIME OR WHAT? THIS IS A TRADITIONAL CARBONARA
COMBINATION. BUT WHAT I’M DOING IS DOING IT
IN ONE PAN AND I’M GONNA ADD SOME FRESH GREENS TO
MAKE IT A LITTLE LIGHTER. OK. ALL RIGHT. SO WE BEAT THE FOR
ME. YOU CAN DO THAT. HOW MANY? FIVE? SO I HAVE, I HAVE SOME
EGGS AND EGG YOLK. SO I TOLD YOU I WOULD GET IT ON OUR CLOTHES AND
IT’D BE A WHOLE THING. I KNOW THAT’S THE THING ABOUT
COOKING IT COULD BE A LITTLE
MESSY NOW. OK. I’M GOING TO USE TWO KINDS OF
CHEESE RIGHT HERE. NOW, BOBBY,
THIS ONE IS THE PARMESAN. PUT IT RIGHT IN. HOW MUCH, ALL
THE WHOLE THING YOU WANT? A LOT
OF CHEESE? IS THAT YOUR WEDDING RING, THE
RED IT IS. OH, THAT’S WELL, BECAUSE
IT’S RUBBER AND I THOUGHT I WAS
COOKING TODAY AND I WANTED TO SLIP IN AND OK, AND THEN HODA, I’VE GOT ALSO SOME PECORINO. I’M
USING TWO KINDS OF CHEESE TO MAKE IT. ONE IS A LITTLE
NUTTY, ONE IS A LITTLE SALTY. THERE’S A CHEESE CALLED
PECORINO. PECORINO. EXACTLY. CAUSE GUESS WHAT? IT’S
MADE FROM SHEEP. ALL RIGHT. NOW WE’RE GONNA ADD
SOME PEPPER AND SOME SALT AND
THEN THIS IS BACON. SO THIS IS REGULAR BACON. UM, YOU’D USE PANCETTA IF YOU
WERE IN ITALY, BUT USE WHATEVER,
WHATEVER KIND. AND I HAVE SOME ONION RIGHT HERE AND THE ONION IS COOKING IN THE
BACON AND THAT IS PART OF WHAT’S GONNA
MAKE IT SO DELICIOUS BECAUSE THAT’S GONNA
HAVE THAT FLAVOR THROUGHOUT THE
WORLD. SO GOOD. ALL RIGHT. NOW, DID YOU COOK THE BACON AND THEN
CHOP IT UP OR DID YOU CHOP IT
UP, CHOPPED IT FIRST? AND THAT WAY YOU DON’T
HAVE TO TAKE IT OUT OF AND IT’S JUST, IT’S NEATER THAT
WAY. ALL RIGHT. NOW, HERE IS THE PART THAT I
LOVE SO TO MAKE THIS A ONE POT
MEAL, WE’RE GONNA COOK THE PASTA IN
WITH THE BACON. AND THE BOIL, WE’RE GONNA BOIL
IN HERE INSTEAD OF MESSING UP
ANOTHER POT. AND THIS IS ALSO WHAT’S SO GREAT
ABOUT THIS IS THAT IT ALLOWS THE
PASTA TO TAKE ON A LOT OF FLAVOR FROM
THE BACON BECAUSE IT’S ABSORBING
IT. RIGHT. SO WE’RE GONNA ADD SOME
WATER RIGHT HERE AND COVER IT. SHOULD BE ALL
COVERED. UM YEAH, WE’RE GONNA, FIRST WE’RE GONNA JUST LET IT
SIMMER FOR A FEW MINUTES AND WE
COVER IT AND THEN I’M GONNA ADD A LITTLE
MORE SALT. SO INTRIGUED BY BREAKFAST FOODS AND PASTA. I KNOW. ISN’T IT GREAT?
OK. AND UM AND THEN ANOTHER GREAT
THING ABOUT THIS ALSO IS THAT
YOU CAN, YOU HAVE A LOT OF CONTROL OVER
IT BECAUSE YOU’RE STANDING RIGHT
HERE. SO YOU KNOW WHEN IT’S PERFECTLY
I DEN OK. SO YOU KNOW WHEN IT’S JUST
RIGHT. SO THIS IS WHAT IT LOOKS
LIKE. THIS TAKES ABOUT 10 MINUTES AND
AFTERWARDS THIS IS WHAT YOU GET. YOU THROW IT AT THE WALL TO SEE
IF IT’S DONE. THAT’S WHAT YOU TOLD ME. YOU WANT TO TRY IT. IF YOU DO THIS, WHEN YOU’RE JUST
GONNA MESS UP YOUR WALL, IT’S
DEFINITELY DONE. ALL RIGHT. SO JUST GIVE IT A
LITTLE STIR. YEAH. SO WE HAVE THE EGG EGG HERE AND THEN THIS IS WHAT YOU DO,
YOU ADD IT. SO THIS IS OFF THE HEAT AT THIS
POINT AND THE PASTA IS HOT. SO IT’S GONNA COOK THE EGG. YOU’RE NOT, YOU DON’T HAVE RAW
EGG HERE YOU HAVE, UM, THE PASTA COOKS IT IMMEDIATELY
IT COATS IT. IT MAKES THIS BEAUTIFUL SILKY
SAUCE. OH, THAT YOU’RE DOING THAT
PERFECTLY. SO YOU JUST KEEP MUSHING IT AROUND. BUT WHEN YOU DO, YOU KNOW WHAT
YOU’RE DOING? OK. SO YOU KEEP
MUSHING IT AROUND. YEAH. AND THEN, OK, AND NOW WHAT WE’RE
GONNA DO IS WE’RE GONNA, SO THIS IS ANOTHER THING THAT
THEY DO NOT DO WITH CARBONARA IN
ITALY. THEY DO NOT ADD FRESH GREENS YOU AND I’M GOING TO ADD ALL THE
YEAH, SO I HAVE SOME SPIN. YEAH.
THROW IT ALL IN THE WHOLE THING BECAUSE I SAID ABOUT THE CHEESE. I CAN’T
BELIEVE I KNOW. ISN’T IT AMAZING THOUGH?
BECAUSE IT ABSORBS IT. WHAT’S
THAT? IS PARSLEY AND BASIL AND, AND YEAH, AND WE’RE JUST MAKING
A SLIGHTLY FRESHER LIGHTER VERSION. KEEP MIXING,
MIXING AND ANOTHER, YEAH. ANOTHER THING HERE IS THIS IS A
ONE POT MEAL BECAUSE YOU HAVE
YOUR VEG, YOU HAVE YOUR PASTA, YOUR EGGS,
YOUR BACON AND YOUR VEG. YOU WANT A LITTLE EXTRA THE DAY RIGHT NOW, YOU KNOW, 1010 30. THIS IS A PERFECT
HOUR. 730. WHAT DO YOU THINK? DO YOU LOVE
IT? THAT IS SO GOOD, BOBBY. YOU CAN
MAKE THIS AT HOME, RIGHT? THAT, THAT’S WHAT I’M GONNA SAY
SOMETIMES FOR EXAMPLE, LIKE A
FROSTY AND A FRY IN THE SOUTH. WE DO THAT. IT SHOULDN’T GO
TOGETHER, BUT IT DOES, THIS IS THAT IT SHOULD GO TOGETHER. BUT IT
DOES. BUT THIS DOES TO MAKE THIS AT HOME HEAD TO
TODAY.COM/FOOD FOR MORE
MELISSA’S RECIPES. CHECK OUT HER NEW BOOK. YOU CAN GET IT AT TODAY.COM/SHOP
DINNER IN ONE. I GOT SWALLOW
HERE. NOW TIME FOR SUPERFOOD FRIDAY. AND THIS MORNING WE HAVE TODAY,
NUTRITIONIST JOY BAUER, SHE IS
ON A ROLL SOME ROLE TO BE EXACT. SHE’S HERE WITH TWO VERSIONS OF
THE DISH WE CAN ALL MAKE THIS
WEEKEND. GOOD MORNING TO YOU. HEY, HEY, YES, WE ARE GOING TO ROCK AND
ROLL. OK, LET’S BEGIN. WHAT’S THE FIRST
ONE? SO I’M GONNA TELL YOU, NOT ONLY
ARE THESE LIGHT AND REFRESHING, BUT THEY’RE SUPER FUN TO MAKE. AND IN THE BEGINNING IT’S A
LITTLE BIT FUSSY, BUT ONCE YOU
GET THE HANG OF IT, YOU ARE IN AND I’M GOING TO
START WITH WHAT I’M CALLING MY
SHRIMP SUMMER ROLLS. SO FIRST I’M GONNA MAKE THE
SHRIMP FILLING AND HERE I HAVE
ONE POUND THIS, THIS IS ACTUALLY FROZEN SHRIMP
AND I GOT IT COOKED, BUT WITHOUT THE SHELL ON AND I
TOOK OFF THE TAILS AND I JUST
CHOPPED IT UP. SO THIS IS ONE POUND OF COOKED
SHRIMP RIGHT HERE. AND I ADD IN SOME CELERY FOR
CRUNCH SOME CHIVES AND LEMON ZEST, A WHOLE BUNCH OF UM WONDERFUL
HERBS. THIS IS GOING TO BE TARRAGON AND
DILL AND A LITTLE BIT OF SALT
AND PEPPER. AND HONESTLY, YOU COULD PUT WHATEVER YOU HAVE
IN YOUR GARDEN OR YOU HAVE IN
YOUR FRIDGE. THIS IS A LITTLE BIT OF MAYO.
YOU CAN USE REGULAR OR LIGHT A DASH FOR SOME ZING OF LEMON
JUICE AND A LITTLE BIT OF EXTRA
VIRGIN OLIVE OIL AND THAT’S IT. SO NOW IT’S SO FRESH. AND HERE’S THE
OTHER THING, THIS IS 100%
CUSTOMIZABLE. SO IF YOU WANT, YOU CAN SWAP IN BASE SCALLOPS OR
CRAB OR TREAT YOURSELF AND PUT A LITTLE BIT OF LOBSTER IN THERE
OR YOU COULD EVEN DO CHICKEN. ANYTHING GOES. SO NOW THAT IT’S
MIXING, YOU SEE, I LOVE HOW IT BACK ON TOP OF IT. IT’S, IT’S A SHRIMP SALAD. IT’S
REALLY DELICIOUS. SO, BETWEEN A SPRING AND A SUMMER
ROLL, THAT’S A GREAT QUESTION. SO A SUMMER ROLL IS UNCOOKED AND
IT USES A RICE PAPER WRAP AND
I’M GOING TO SHOW YOU THAT AND A SPRING ROLL IS ACTUALLY
COOKED AND THEY USE A DOUGH
OUTSIDE. SO LET’S GET ROLLING JOY. SO THIS IS LOVE THAT CHILL. THIS IS OUR WRAPPER. AND YOU
SEE, LIKE IT’S NOT REALLY
FLEXIBLE. IF I STARTED TO WRAP THIS, IT’S
GOING TO BREAK IN HALF. SO THIS IS THE ONLY PART THAT
YOU REALLY HAVE TO MASTER. I HAVE A BIG BOWL OF WATER AND
I’M GONNA SUBMERGE THIS JUST FOR
10 SECONDS. SO 10, 98765432. I AM WASTING IN TV. TIME. THAT WAS LIKE, I KNOW THAT TOMORROW. JOY IS GONNA COUNT THE POINT. SO I’M SHAKING OFF THE WATER AND I PLACE IT DOWN HERE, I’M
GONNA GET RID OF MY WATER AND
WE’RE GONNA ROLL NOW. SO, THE FIRST THING I’M GONNA DO
IS I LIKE A LITTLE BIT OF
GREENERY. SO I PUT DOWN A LETTUCE RIGHT IN
THE MIDDLE AND I’M GONNA SCOOP
IN SOME OF MY SHRIMP SALAD JUST
LIKE THIS AND THIS IS FUN WITH, WITH A
CROWD. YOU CAN GET THEM TO WRAP
IT UP, YOU WRAP OVER THE TOP. IT’S LIKE BURRITO STYLE. THAT’S AN EDIBLE WRAP. IT’S AN EDIBLE AND A CAR, RIGHT? WOULD THAT BE? YOU HAVE TO SCOOP OUT THE INSIDE AND SO I’M ROLLING IT UP AND THAT’S IT. YEAH, I FEEL IN THERE. I WAS GONNA SAY I SEE
MANGO. I HEARD YOU DO A SPICY
MANGO. YEAH. YEAH. SO THAT’S THE COOL PART. SO IT’S
100% CUSTOMIZABLE. SO HERE I’M SHOWING THE FIXINGS
FOR A SPICY MANGO. NOW YOU SEE,
I HAVE JALAPENO FOR CRUNCH. I HAVE AROMA, BASIL LEAVES I PUT IN, I HAVE CREAMY
HEART HEALTHY AVOCADO. THESE ARE JULIANNE CUCUMBERS AND
I KNOW MANGO IS A LITTLE BIT
PRICEY RIGHT NOW. SO ALSO IF YOU PREFER, YOU COULD
DO SLICED PURPLE GRAPES, YOU COULD DO APPLE PEAR BERRIES,
ANYTHING GOES. BUT I’M GOING TO SHOW YOU WHAT
THESE LOOK LIKE. FINISHED. SO THIS IS, AREN’T THESE CRAZY AND FRESH? WHAT IS THAT? THAT
SAUCE LOOKS AMAZING. OK. SO I AM REALLY, REALLY
EXCITED ABOUT THIS SAUCE. I, MY FAMILY IS OBSESSED WITH THE
SPICY CASHEW DRESSING THAT YOU GET OUT OF A LOT OF THE POPULAR
SALAD BAR RESTAURANTS. AND UM THEY KIND OF DARED ME TO
TRY IT AND TO MAKE, TO RECREATE
IT. SO, ALL YOU HAVE TO DO IS I TAKE
SOME RAW CASHEWS. I PUT IT AT THE BOTTOM OF A
BLENDER WITH BOILING WATER ON
TOP AND THEN YOU ADD IN REDUCED SODIUM SOY SAUCE, SOME
SRIRACHA, A LITTLE BIT OF MAPLE
SYRUP, LIME JUICE AND A AND A FEW
HERBS. AND I’M TELLING YOU, I, I WANT
TO SEE IF I COULD POUR THIS FOR
YOU. SO YOU COULD SEE HOW CREAMY IT
IS. LOOK AT THAT. WE HAVE TO GO. BUT I JUST WANT TO SAY I MADE, SHE MADE THAT FOR ME ONCE AND I
JUST DIPPED VEGETABLES IN IT. I THINK YOU COULD DIP A SHOE IN
IT. IT’S SO YEAH. ALL RIGHT. ROCK AND ROLL MOVES AS WE GO TO
BREAK. I WANT TO BE HERE TO HEAR YOU. CAN YOU CALL ME THE NEXT TIME
YOU’RE TESTING IN THE KITCHEN? YOU GUYS ARE LIKE MY FAVORITE
TASTE. TEST KEVIN. GOOD MORNING. WHAT’S UP?
S HOW ARE YOU DOING? THIS IS ONE
OF MY ABSOLUTE FAVORITE DISHES. I WOULD HAVE THOUGHT I COULD
NEVER MAKE IT AT HOME. IT’S LIKE
A THAI PEANUT PASTA, PEAS, PEA PASTA ISH FUSION DISH. IT’S REALLY
EASY TO MAKE. I PROMISE YOU NOW I’VE BEEN WATCHING YOU COOK,
YOU KNOW. SO, OH, JUST GO AHEAD AND JUST GO. ALL
RIGHT. SO WHAT WE’RE GONNA DO FIRST IS
WE HAVE TO STRING THESE SUGAR SNAP POTATOES. I MEAN
PEAS. SO WE’RE GONNA DO THIS
RIGHT HERE AND THEN JUST PEEL IT BECAUSE
YOU SEE THE STRING OUT, WE HAVE TO DE IT, DE IT KINDA LIKE SHRIMP. OK. BUT DO,
IS THAT ONE DONE? THIS ONE IS
ALREADY DONE. LET’S TRY THIS ONE RIGHT HERE.
BUT WHY AM I TAKING THE STRING
OUT? I WOULD BECAUSE IT’S HARD TO
CHEW AFTERWARDS. OK. ALL RIGHT. WELL, DON’T GO ALL THE WAY
THROUGH. I SHOULD HAVE. OK. SO JUST LET’S NOT WASTE ALL OUR TIME
HERE BECAUSE EVERYONE ELSE KNOWS HOW TO DO THIS. OK? EVERYONE ELSE IS, WE’RE GONNA, WE’RE GONNA ADD IN OUR PEAS
HERE. WE’RE GONNA GET THIS GOING A
LITTLE BIT HOTTER AND WE’RE
GONNA SAUTE THIS GOOD, GOOD, GOOD. YOU’RE DOING THAT. GO ALL THE WAY DOWN. IT SHOULD,
IT SHOULD GO ALL THE WAY DOWN ABOUT A QUARTER OF THE WAY DOWN. IT’S OK. DON’T PEEL IT. OK. SO WE’RE SAUTEING THAT SAUTE THIS FOR ABOUT TWO OR
THREE MINUTES. ADD IN OUR SHRIMP. NOW THESE
ARE, THESE ARE PEELED AND, AND LOOK AT YOU, YOU’RE A PRO
ALREADY. PUT SOME RESPECT ON YOUR NAME. PEOPLE NEED TO KNOW. YEAH. SHE KNOWS WHAT SHE’S DOING OVER
HERE. OK? GO AHEAD. GO AHEAD AND MOVE
IT, MOVE IT AROUND. YEAH. JUST MOVE IT AROUND SAUTE THERE
FOR ABOUT TWO OR THREE MINUTES. NOW, IDEALLY, THIS WOULD BE COOKED AND WE’RE
GONNA TAKE THIS OUT OF THE
SKILLET FOR REST. WE’RE GONNA PUT THAT INTO THAT
BOWL. DON’T DO IT RIGHT NOW. ALL RIGHT NOW, JUST IMAGINE. WE’VE DONE
THAT FOR 10 AND NOW MAKING THE
SAUCE REALLY EASY. WE’RE GONNA ADD IN SOME COCONUT
MILK. WHY DO YOU USE COCONUT MILK FOR
THE FLAVOR OR IT’S LIGHTER
FLAVOR? LIGHTER? PLUS IT’S UM COMPLIMENTS THE CURRY VERY WELL.
SO ADD IN SOME CURRY PASTE, SOME RED CURRY PASTE AND STIR THIS UP. AND THEN
YOU’RE GONNA ADD IN SOME NATURAL
PEANUT BUTTER. JUST GET THE NATURAL PEANUT
BUTTER WITH THE OIL, NOT THE KIND WITH ALL THE SUGAR
AND THE JELLY IN THE EVENING, THE STIR IT UP. OK? YOU GET THE BUTTER. YOU DON’T LAUNCH THIS
JUST LIKE JENNA DID HERS. THERE WE GO. OH, YOU WERE
WATCHING THAT. I, THAT I WATCHED IT. SEE. LOOK AT
YOU. AND SO ALL WE’RE GONNA DO IS
WE’RE GONNA GET THIS DOWN INTO A
NICE PASTE. NOW, HERE IS A LITTLE HACK.
WE’RE GONNA ADD IN SOME CARROTS
RIGHT NOW. IF YOU DON’T KNOW HOW TO
JULIAN A CARROT, I KNOW THIS
HARD. A PEELER. LOOK AT THIS. ALL YOU DO
IS DO, OOPS THE WRONG WAY JUST LIKE THIS AND IT CREATES, IT’S LIKE THE LAZY WOMAN’S
FEELER. I LOVE THAT. I NEED ONE OF THOSE. HAVE THE SHRIMP IS EVERYTHING I KNOW. HAVE IT. LOOK, IT’S A
WORK IN PROGRESS. LET’S TALK. LET’S MOVE ON FROM THE CARROTS. OK. HERE WE GO. ALL RIGHT. NOW WE’RE MOVING ON DOWN. OK. YEAH, PASTA TAKES ABOUT SIX
MINUTES TO COOK. THIS IS SOME
WHOLE WHEAT PASTA. YOU CAN USE SOME FETTUCCINE IF
YOU WANT TO. IT’S REALLY, IT’S REALLY GOOD. OK. WE’RE GONNA ADD IN OUR PASTA
HERE AND THEN OUR COOKED SHRIMP
AND PEAS. THERE YOU GO. SUPER SIMPLE.
WELL, LOOK HOW VIBRANT THAT IS.
KIDS WILL LOVE THIS DISH. IT’S NOT TOO SPICY. NOW, IF YOU’RE LIKE ME, YOU PROBABLY WANTED TO RESERVE
SOME OF THE SHRIMP SO YOU CAN
MAKE A SALAD FOR YOUR MEAL. PREP. OK. THIS IS
GONNA BE A CAJUN INSPIRED SALAD. Y’ALL REALLY SIMPLE DRESSING.
JUST GOT SOME GREEK YOGURT HERE
TOO. BUT THE, YOU KNOW, THE MAYONNAISE, YOU CAN GET ABSOLUTELY SOME OIL, THAT HOT SAUCE IN THERE. I LIKE IT. TASTE GOOD. WHAT’S THAT? CHIVES AND SOME LEMON? STIR THAT UP A LITTLE BIT TOO. IT’S A LITTLE
BITE. THE LEMON IS THE DRESS. YES, THAT’S THE DRESSING. AND THEN
YOU’RE GONNA CHOP UP CUCUMBER A
TOMATO. WHY ARE YOU LAUGHING? SHE’S DOING SO
WELL, ISN’T IT? AND SHE DOING
WELL? I KNOW SHE HAS HER OWN PODCAST. IT’S A SHOW SHOW. WE’RE SO PREP. YOU KNOW, WE’RE
SO PROUD OF YOU. AND WE’RE GONNA ADD IN TOMATOES, CUCUMBERS, CHOPPED UP SOME AVOCADO. OK. I
THINK THAT IS DONE. OH LORD.
TURN THAT OFF. CAN I JUST TURN IT OFF? YEAH, YOU CAN TURN IT OFF. THAT’S GONNA BE HER LUNCH. YEAH. KEEP GOING, KEEP GOING.
OK. AND THEN WE’RE GONNA ADD IN JUST A LITTLE BIT OF WATER FOR
THE CONSISTENCY OF THIS DRESSING IN. REALLY? AND IT’S SUPER SIMPLE,
RIGHT. THIS STUFF THAT’S ALREADY
IN KITCHEN PANTRY. WE’RE GONNA ADD IN SOME AVOCADO.
I LOVE AVOCADO. WHAT ABOUT SOME
ONION TOO? A LITTLE BIT OF BITE, YOU KNOW, A LITTLE BIT OF BREATH THINKING
IN THERE AND THEN WE HAD SOME LEFTOVER SHRIMP THAT
I JUST USE. JUST A LITTLE BIT OF, YOU KNOW, IT’S A LITTLE BIT OF
BREATHING. THAT IS WHAT I CALL
IT. WHAT A LITTLE BIT OF, YOU KNOW, FOR,
YOU KNOW, FOR EACH RECIPE. IF YOUR BREATH DOESN’T SMELL A
LITTLE BIT BAD. NOT, NOT RIGHT. ALL RIGHT. THAT IS SO GOOD. OK, WE’RE OUT OF TIME.
KEVIN. YOU’RE AWESOME. LOOK AT MY, LOOK AT YOU. LOOK AT THAT. SHE IS A PRO SIGN HER UP. WHO, WHERE IT’S SO GOOD. DAYS LATER, MONTHS
LATER, YOU JUST CAN’T STOP
THINKING ABOUT IT. WELL, A FEW MONTHS AGO WHEN WE
TOOK A TRIP DOWN TO HILTON HEAD
ISLAND, SOUTH CAROLINA, LOOK AT US AT THIS TABLE, WE ALL
SAT DOWN FOR AN UNFORGETTABLE
DINNER. I PROMISE YOU. WE ARE STILL TALKING ABOUT THIS
MEAL. THIS WAS AT THE SEA PINES
RESORT. WELL, WHAT’S FUNNY IS CRAIG IS
THERE NOW? AND WE HAVE YOU HERE
BECAUSE YAY, I LOVE THE FOOD SO MUCH. WE JUST DECIDE WE
DECIDED TO BRING IT HERE TO
STUDIO AND A CHEF. BEN IS THE EXECUTIVE CHEF AT THE SEA
PINES RESORT. AND YOU’RE HERE TO COOK UP A
DISH THAT WE HAVE HEARD. WE WERE
OBSESSED WITH IT. EVERYBODY’S TALKING ABOUT IT.
SO, THESE WERE THE TWO GO TO
DISHES ON YOUR TRIP. SO WE HAVE THE ELOTE STREET CORN, WHICH IS WE, WE CUT IT IN THE
RIBS. SO IT’S REALLY FUN AND
EASY TO EAT. AND THEN WE HAVE THE CHARCOAL
ROASTED SHRIMP. LET’S DO IT. SO, BASICALLY, WE’RE STARTING WITH SOME SOUTH
CAROLINA CORN WHEN IT GETS HOT OUTSIDE THE CORN
SWEET. AND IT’S NICE. THAT’S WHEN WE
LIKE TO COOK IT. SO IT’S VERY SIMPLE. WE’VE ALREADY STARTED THIS BUT
YOU JUST WANNA PINCH WHERE THE SILT IS AND YOU JUST
PULL DOWN AND THE WAY YOU DO THIS CORN. UM, WE’D NEVER SEEN IT BEFORE
BECAUSE DYLAN WAS TRYING TO GET
THE RECIPE AND WE WERE LIKE, HE SHOULD COME ON THE SHOW. WE WERE LIKE WHISPERING TO EACH
OTHER. WELL, WHEN WE WERE PLAYING THE
RESTAURANT, WE WANTED TO DO SOMETHING FUN
THAT YOU HADN’T SEEN WITH LOCAL
PRODUCE. OK. SO NEXT STEP IS WE’RE GONNA GIVE
IT A QUICK BLANCH JUST TO
TENDERIZE IT A LITTLE BIT. AND THEN THE, THE TV, MAGIC
HERE, WE HAVE ONE MINUTE THIS IS NOT A SHAVE OFF THE COB. THIS IS A CUT THROUGH THE COB,
THIS IS A CUT THROUGH THE COB. SO THE TRICK IS ANYTIME YOU HAVE
SOMETHING DAUNTING WITH A KNIFE AND YOU’RE
UNCOMFORTABLE, CUT IT IN HALF. SO, INSTEAD OF TRYING TO WHACK
IT ONE TIME, YOU WANNA GO RIGHT DOWN THE
MIDDLE AND COME DOWN AND THEN
FLIP AND THEN TURN IT MUCH MORE. IT’LL BE LIKE A RIB
IN SOME WAYS. EXACTLY. EXACTLY.
SO, AND THEN WE’RE GONNA TAKE THE
CORN. WE LIKE TO DEEP FRY IN A
NEUTRAL OIL. OBVIOUSLY. MAKE SURE YOU KEEP THE OIL HAVE AT IT, DROP IT IN, IT’S HOT, SO IT’S GONNA POP JUST
A LITTLE BIT. IF YOU ARE MORE COMFORTABLE WITH
AN AIR FRYER, YOU CERTAINLY CAN
DO IT THAT WAY. YOU WANNA MAKE SURE NOT TO
OVERCROWD THE PAN BECAUSE, YOU
KNOW, YOU CAN HAVE SOME OVERFLOW
ISSUES. WE SLIDE DOWN, THAT’LL BE IN THE
OIL FOR ABOUT TWO MINUTES. IT, IT LOOKS LIKE OCTOPUS. SO NOW HERE’S THE
THING. IT’S NOT A NEAT WAY TO
EAT, BUT WE’RE GOING FOR IT. GO FOR IT, ASIAN FOOD. SO THE NEXT TRICK IS IT COMES
OUT OF THE OIL TO BITE AROUND IT. WE’RE GONNA
TOSS IT IN THE TAJIN. WE HAVE OUR CILANTRO AIOLI.
WAIT, WHAT’S IN THERE? TAJIN? SPICY, SPICY SEASONING. IT’S, IT, IT’S A LITTLE TORTILLA CHEESE. THIS IS INCREDIBLE. DON’T EAT THE RIND EAT THE, IT, THAT SORT OF HEALTHY ON THE PLATE. HERE, THIS IS THE
CILANTRO AIOLI, WHICH WE, WE HAVE A RECIPE ON THE WEBSITE
NOW AND YOU CAN REALLY INTERCHANGE THE
CILANTRO FOR ANYTHING, WHETHER IT’S ROASTED PEPPERS OR
SUN DRIED TOMATOES. AND SO WE’RE JUST GONNA HIT THAT
WITH JUST A LITTLE BIT OF FRESH
CILANTRO. JUST EAT THE WHOLE THING OR JUST, NO, THAT’S THE THING. THAT’S LIKE
THE RIBS. I ATE THE RICE. I SAW YOU. I WAS LIKE, DON’T DO
THAT. HOW MANY OF YOU GUYS EAT WHEN YOU’RE
DOWN THERE? WE COULDN’T STOP.
IT’S SO GOOD. I’VE NEVER SEEN THIS DONE LIKE
THIS BEFORE. THIS IS A TRIUMPH. SO THE CILANTRO LIME, THE RECIPE
IS ON THERE AS WELL BECAUSE
THAT’S WHAT DOES IT, LET’S KEEP GOING TO THE SHRIMP. I’M OK. SURE. SO THIS IS A FUN WAY TO
PREPARE COASTAL SOUTH CAROLINA
SHRIMP. I’M REALLY, REALLY PASSIONATE
ABOUT OUR COASTAL SOUTH CAROLINA
SHRIMPS. IT’S SWEET. IT HAS A LOBSTER
LIKE QUALITY TO IT. WE HAVE SOME
GULF SHRIMP HERE AS WELL. THAT ARE FANTASTIC. BUT THEY HAVE A MORE
RICH FLAVOR. SO I LIKE TO USE THOSE FOR A
GUMBO OR SHRIMP AND GRITS,
SOMETHING LIKE THAT. BUT SOMETHING LIKE THIS WHERE IT’S JUST CRIF SIMPLE
FLAVORS LIKE SOUTH KIND OF SHRIMP. SO WE TAKE OUR SHRIMP THAT ARE
PEELED WITH THE TAIL ON. SO WE
HAVE A LITTLE TAIL ON TAIL ON. SO WE HAVE A LITTLE HANDLE. WE HAVE A LITTLE BIT OF OUR
HICKORY SEASONING HERE. HICKORY SEASONING. YEAH. A LITTLE BIT OF OUR BUTTER,
TOASTED GARLIC BUTTER AND THEN F HERBS AND THE F HERBS ARE, UH, IT’S CHOPPED
ITALIAN PARSLEY, UH, TARRAGON AND CHIVES. AND SO THE TECHNIQUE WE LIKE TO
USE FOR COOKING THE SHRIMP, CAST
IRON, HUH? CAST IRON. AND WE LIKE TO PUT, LIKE, I HAVE
A BIG GREEN EGG AT HOME. I LIKE TO PUT MY, MY BIG GREEN EGG AND THEN YOU START ON REAL HIGH
HEAT. IT’S ABOUT 500 DEGREES SHRIMP
GOES DOWN, LEAVE IT ALONE FOR A
MINUTE, TURN IT OFF AND LET THE RESIDUAL
HEAT, FINISH THE COOKING FOR ONE MOMENT. ISN’T THAT AMAZING? I WAS JUST
TALKING ABOUT THE GREEN EGG. THIS IS, CAN WE THE SEASONING? BECAUSE
THIS IS SO GOOD. CAN WE MAKE
THIS TOO OR CAN WE BUY THIS? WHERE CAN WE GET THAT SEASONING
RECIPE ON ME? ON THE WEBSITE AS
WELL? YOU’RE SUCH A GIVER. AND THIS IS, YOU KNOW, IT’S LIKE WE KNOW THERE ARE SOME PEOPLE WHO COME
ON AND THEY’LL MAKE THE RECIPE BUT SOME THINGS
THEY’LL BE LIKE, OH YEAH, THAT’S MY FOOD AND THEY DON’T REALLY GIVE IT.
YOU’RE LIKE GIVING THE GOOD. WE WANT TO, WE WANT YOU TO MAKE
IT AT HOME. YOU WANT TO STAY A
COUPLE MORE DAYS. SURE. THANK YOU SO MUCH FOR JOINING US
AND CRAIG. IF YOU’RE WATCHING, I HOPE
YOU’RE HAVING US DOWN THERE AS
WELL. THE FAMILY FOR THESE RECIPES, ALL THE RECIPES AT FAST FOOD. WE’LL BE RIGHT BACK. MY
FAVORITE, MY FAVORITE. THIS IS SO GOOD. WE’RE BACK WITH TODAY FOOD AND
IN HONOR OF HISPANIC HERITAGE
MONTH, CHEF ARON SANCHEZ IS HERE WITH WHAT
LOOKS LIKE A REALLY, REALLY
SPECTACULAR SEASON. IT SMELLS DELICIOUS. SO YOU
MIGHT RECOGNIZE HIM. OF COURSE, FROM COOKING
COMPETITION SHOWS LIKE MASTER
CHEF AND CHOPPED. HE ALSO RECENTLY PAIRED UP WITH
CHEF EMERIL AGAI TO CREATE THE ARON SANCHEZ
IMPACT FUND, WHICH AIMS TO UPLIFT THE LIVES
OF LATINO YOUTH THROUGH FOOD. AND HE IS HERE. WE’RE SO SPOILED
THIS MORNING TO HAVE YOU. GOOD
MORNING, JEFF. THANK YOU VERY MUCH. I’M
DELIGHTED TO BE HERE. I’M HAPPY
TO BE BACK. THIS IS ALWAYS A, A SECOND HOME
FOR ME. SO I’M EXCITED TO SHARE
THIS. WE ALWAYS LOVE HAVING YOU AND
THE WORK YOU DO UM FOR THE
LATINO COMMUNITY. YOU KNOW, WE’RE CELEBRATING SPA UH HISPANIC HERITAGE MONTH AND
TELL US ABOUT THE IMPACT FUND AND HOW IMPORTANT IT
IS TO YOU. YES. UM YOU KNOW, MY, I, I GREW
UP IN A RESTAURANT FAMILY. MY MOM HAD A RESTAURANT HERE IN
NEW YORK FOR 30 YEARS. SO UH I, I GREW UP IN THE
BUSINESS AND WHEN I STARTED, I FELT THAT THERE WAS A
DISPARITY BETWEEN LATINOS GETTING EXECUTIVE POSITIONS AND
LEADERSHIP POSITIONS AND
KITCHENS. AND I DIDN’T WANT THE
EDUCATIONAL PIECE OF IT TO BE THE CRUTCH.
SO, YOU KNOW, EDUCATION IS THE
FOUNDATION. LET’S START WITH
THAT. AND UP TO THIS POINT, WE’VE, UH
WE’VE GRADUATED 11 KIDS SINCE
2016. SO, YEAH, I KIND OF STARTED
RIGHT. GRASSROOTS. AND NOW, AND I, YES, ABSOLUTELY. WE BRING THEM
THROUGH THE WHOLE JOURNEY. SO THEY DO 11 MONTH PROGRAM. YEAH. AND THEY’RE GREAT AND THEY RUN THE GAMUT AND THEY
LOVE TO LEARN THAT LIKE LITTLE SPONGES THAT
JUST MAKES ME HAPPY. I’M A SPONGE TOO. SO TO HAVE YOU
HERE, LET’S GO THROUGH THIS
BARBECUE SHRIMP RECIPE. SO THIS IS A, A BEAUTIFUL
EXAMPLE OF HOW MEXICO AND
LOUISIANA COME TOGETHER, MY RESTAURANT, JOHNNY SANCHEZ IS
IN NEW ORLEANS AND HERE WE HAVE SOME BEAUTIFUL
AROMATIC SPICES. WE HAVE MUSTARD SEED, FENNEL,
CORIANDER, CUMIN AND THE TWO
DRIED CHILIES, THE BASILIA. SO YOU HAVE TO THINK ABOUT THESE
LITTLE CHILIES AND SPICES AS
DORMANT. THEY’VE BEEN SLEEPING. SO THE
WAY YOU WAKE THEM UP IS BY
TOASTING THEM. OK? SO ONCE THEY START TO KIND OF
CREATE A LITTLE BIT OF SMOKE SOME OIL WITH THEM OR NO, JUST DRY. YEAH, THEY HAVE INHERENT OIL IN THEM
AND THEN ONCE THEY DRY AND THEY START TO PERFUME A
LITTLE BIT, YOU PUREE THEM AND THAT’S WHAT
WE HAVE HERE. OK. WHAT DO YOU USE IF YOU DON’T
HAVE, YOU KNOW, LIKE A LITTLE COFFEE GRINDER OR
SOMETHING? YOU KNOW WHAT? YOU USE? A MORTAR
AND PESTLE, YOU CAN USE A
BLENDER. ABSOLUTELY. YOU CAN USE A BLENDER. THAT’S A VERY GOOD QUESTION. SO I LIKE TO LEAVE IT SOMETIMES A
LITTLE BIT COARSE. WE HAVE SOME BEAUTIFUL LOUISIANA
SHRIMP. WE HAVE THE BEST SHRIMP AND WE HAVE THE BEST CRAB. I FEEL LIKE IT’S SCARY TO COOK
WITH, WITH THE, YOU KNOW WHAT THEY DO, THEY, THEY’RE LOADED
WITH TONS OF FLAVOR AND THEY KIND OF LEACH OUT THIS
BEAUTIFUL, SORT OF ESSENCE OF
THE OCEAN. HOW IS IT OVER THERE? WAIT UNTIL YOU TRY IT. YOU JUST WAIT. SO NOW, OH LOOK AT THIS. YEAH. AND, AND IN ESSENCE, WHAT YOU WANNA
DO AT THIS POINT WITH THE
SHRIMP, WE’RE SEASONING WITH THAT
BEAUTIFUL ADOBO AFTER THE PARADE. AND NOW YOU WANNA SEAL THESE UP
A LITTLE BIT AND THEN JUST KIND OF WAKE THEM
IN AND THEN OLIVE OIL AND WE’RE NOT GONNA FULLY COOK
THEM. WE’RE JUST GONNA KINDA
SEAR THEM AND ONCE THEY GET A NICE LITTLE
SORT OF CARAMELIZATION ON THE
OUTSIDE, WE REMOVE THEM AND THEN WE’RE GONNA FINISH IT
UP LATER. BUT LET’S TALK ABOUT
THE BUTTER. OK. SO THE IDEA IS THIS IS SOMETHING
THAT REALLY IS THE ESSENCE AND BACKBONE OF
THIS RECIPE. WE HAVE SOME MELTED BUTTER,
RIGHT? SO WE’RE GONNA ADD THAT
IN HERE. BLENDER. WE HAVE ROASTED GARLIC CAPERS, LAYERS OF FLAVOR. AND HERE WE HAVE BEAUTIFUL ANCHO CHILE. YEAH, ABSOLUTELY. WE HAVE ANCHO CHILI WHICH IS
SORT OF LIKE THE LITTLE PUFFY
CHILE. MORE SMOKY. YEAH. DRIED MORE SMOKIER THAN, THAN SPICY REHYDRATE THEM FOR 20 MINUTES
AND BOILING WATER. THEY GET PLIABLE AND SOFT. WE
ADD THAT WE COLOR. YOU’RE DOING GREAT BROTHER. LOOK AT YOU, MAN. DOES YOUR FAMILY KNOW YOU CAN
THROW DOWN RIGHT NOW? LET ME OUT OF THE KITCHEN. EXACTLY. THEY’RE LIKE,
GET OUT DAD. ALL RIGHT. SO HERE ALL YOU’RE SIMPLY GONNA
DO IS JUST GIVE THAT A LITTLE
FALSE. YOU GUYS GET THE IDEA.
THE BLENDER NEVER WORKS ON TV. THERE YOU GO. AND THAT TURNS INTO THIS, IT
TURNS INTO THAT. SO HERE NOW WHAT WE’RE GONNA SIMPLY DO
IS WE HAVE ALL THIS WONDERFUL KIND OF
CARAMELIZED BITS. I BROUGHT AN EXTRA SECRET WEAPON
WHICH IS MESCAL. AND WHAT WE’RE GONNA DO IS THAT THAT’S GONNA HELP PICK UP
ALL OF THOSE LITTLE JUICY BITS ON THE BOTTOM. YOU CAN SMELL THEM RIGHT NOW. THEY SAY IT TASTES SMOKY BUT IT SMELLS OH, IT SMELLS SO BAD. AND THEN WE’RE GONNA ADD LIKE A
LITTLE BASE OF SEAFOOD STOCK AND
WORCESTER SAUCE, WHICH IS WONDERFUL. AND THEN WE’RE GONNA ADD SOME ROASTED
POBLANO, WHICH IS A BEAUTIFUL CHI THAT WE KIND OF ROASTED AND
PEELED MEXICAN OREGANO. AND THEN WHAT WE’RE GONNA SIMPLY
DO IS TURN UP THE HEAT AND THEN WE’RE GONNA MS THAT SAUCE AND THAT IS JUST YEAH, YOU GOT IT. OK, COOL. I’M GONNA RETURN. THE SHRIMP IS RIDICULOUS. ALL THE FLAVOR. THERE’S SO MANY DIFFERENT
FLAVORS AND IT’S NOT SPICY. YOU LIKE GET THE FLAVOR OF SPICE
WITHOUT A LOT OF SPICE. AND THIS IS IMPORTANT BECAUSE
WHAT WE’RE TRYING TO REALLY INSTILL IN THE KIDS IS TO FIND
THEIR CULINARY VOICE. YOU KNOW WHAT I’M SAYING? BECAUSE YOU REALLY WANT TO USE
ALL THE MENTORING THAT WE
PROVIDE TO THE ARON SANCHEZ IMPACT FUND AND BE ABLE FOR THEM TO FIND THEIR GROOVE AND THEIR NICHE AND
THEIR STYLE OF COOKING. THAT’S
SO IMPORTANT. WE LIKE YOUR STYLE. SO THANK YOU SO MUCH FOR BEING
HERE. UM AND FOR ALL YOU’RE
DOING THIS FOR THIS RECIPE. HEAD TO
TODAY.COM/. THE AUTHOR OF STIR FRYING TO THE
SKY’S EDGE IS GOING TO SHOW US ONE OF HER
FAVORITE RECIPES TO COOK IN A TRADITIONAL WOK. SO SCAN THAT QR CODE TO ORDER
ALL THE INGREDIENTS WITH JUST
ONE CLICK. SO YOU JUST SELECT, ADD INGREDIENTS TO THE CART AND
THEN SCHEDULE A PICKUP OR
DELIVERY. WE MAKE IT AS EASY AS POSSIBLE.
AND GRACE. GOOD MORNING. GOOD
MORNING. BEFORE WE GET STARTED, WE WERE
TALKING ABOUT THE, THE IMPORTANCE OF THIS W WHICH
IS YOUR OWN WOK THAT YOU BOUGHT
YEARS AGO. YES, I GOT THAT IN CHINATOWN.
IT’S A CARBON STEEL WOK. AND I CALL THAT ANCIENT NON
STICK COOKWARE. ANCIENT. EXPLAIN THAT. EXPLAIN THAT. WELL, BECAUSE THE MORE YOU COOK
WITH IT, THE MORE IT NATURALLY
BECOMES NON STICK. IT’S AMAZING. SO IT’S, YOU DON’T NEED CHEMICALS AND
IT’S THE NATURE OF NATURAL WAY TO HAVE NON STICK
COOK WITH. THAT’S GREAT. SO, WHAT, WHAT ARE
YOU MAKING FOR? SO, WE’RE MAKING YOUNG CHOW FRIED
RICE BECAUSE YOU AND I WERE AT HOPLEY RESTAURANT IN
CHINATOWN A FEW MONTHS AGO. AND I KNOW HOW MUCH YOU LOVE
THAT YOUNG CHOW FRIED RICE. IT’S
TERRIFIC. AND IT’S A GREAT RESTAURANT. YEAH. AND SO ALL YOU DO IS WE’RE
STARTING WITH THE SHRIMP. IT COMES IN A VARIETY OF SIZES. THE SHRIMP, THE LARGER THE
SHRIMP ARE, THE MORE EXPENSIVE. SO I ALWAYS START WITH SMALL
SHRIMP AND BECAUSE WE’RE JUST CUTTING
IT INTO HALF INCH PIECES, SO YOU DON’T HAVE TO SPEND SO
MUCH MONEY AND THEN WE CAN GO RIGHT TO STIR
FRY AND IT’LL COOK MUCH QUICKER. IT WILL COOK MUCH QUICKER. NOW
YOU START OFF WITH COLD RICE.
WHY? BECAUSE THAT’S THE SECRET TO
GREAT FRIED RICE. SO I’M GONNA
PUMP UP THE HEAT HERE AND WE’RE GOING RIGHT INTO STIR
FRY AND WHENEVER YOU COOK WITH A
CARBON STEEL WOK, YOU ALWAYS HAVE TO PRE HEAT THE
PAN FIRST AND YOU HAVE TO MAKE SURE THAT IT’S
HOT ENOUGH. AND I ALWAYS HAVE A LITTLE DISH
OF WATER. SO I FLICK IN A DROP
OF WATER AND WHEN IT, WHEN IT EVAPORATES IN ONE
SECOND, WE’RE READY TO GO. SO THAT IS
ALMOST THERE. YEAH. AND BY THE WAY, HEATING UP, YOU GOT A LO A
LOVELY AWARD FROM UH THE JULIA
CHILD FOUNDATION. OH, I’M VERY PROUD. THEY UH THE JULIA CHILD
FOUNDATION AWARDED ME THE JULIA
CHILD AWARD FOR MY WORK FOR PRESERVING AND
PROTECTING CHINA TOWNS. YEAH. WHAT KIND OF OIL WAS THAT
YOU PUT IN THERE? UM, A HIGH
SMOKING POINT. UH OIL. IT COULD BE PEANUT, UM CANOLA GRAPE SEED, WHATEVER.
SO NOW I’M JUST ADDING THE
SHRIMP AND WHENEVER YOU’RE STIR FRYING THE WOK IS TALKING TO YOU, SO
YOU HAVE TO HEAR A SIZZLE SOUND.
OK? AND NOW THIS IS GOING TO GO VERY
QUICKLY. WE ARE JUST STIR FRYING THIS
UNTIL IT JUST TURNS ORANGE. JUST
ORANGE. YOU SAID? YEAH. SO IT WON’T, IT WON’T BE COOKED
THROUGH. IF YOU’RE NOT INTO
SEAFOOD. CAN YOU DO THIS WITH MEAT? ABSOLUTELY. YOU COULD DO IT
MEAT. AND EVEN IF YOU’RE A VEGETARIAN,
YOU COULD DO THIS, YOU COULD
SKIP THE SHRIMP AND WE’RE GOING TO
ADD HAM AND INSTEAD YOU CAN ADD SHELLED EDAMAME. I ADD A LITTLE BIT MORE OIL AND NOW
WE’RE ADDING THE COOKED RICE AND THIS IS THE SECRET TO GREAT
UM, FRIED RICE IS, YOU START
WITH LEFTOVER RICE. IF YOU MADE A FRESH POT OF RICE,
IT’S TOO HOT AND STEAMY. AND THE RICE IS GONNA STICK. YOU
WANT THE GRAINS TO KIND OF BE
INDIVIDUAL GRAINS. EXACTLY. AND NOW LOOK AT THIS. ABSOLUTELY. NO STICKING RIGHT. AND IT COMES TOGETHER SO QUICKLY
AND I’M NOT USED TO THIS HEAT. I’M GOING TO KICK IT UP A LITTLE
BIT HIGHER. AND THEN ALL YOU HAVE TO DO. CAN YOU JUST ADD THE HAM? OK? HAM. LIKE THAT. YEAH. SCALLIONS. WHAT IS THIS? THAT’S A LITTLE WHITE PEPPER.
NOT ALL OF IT. JUST A PINCH.
COME ON. NOW I WAS GOING ALL IN REALLY GOOD AND THEN JUST A PINCH OF SALT. OK, THANK YOU. THERE YOU GO. SO THIS GOES SO QUICKLY. I CALL
THIS INSTEAD OF A ONE HOT MEAL.
A ONE WALK MEAL. WOW. WOW. AND WHAT’S THE OTHER DISH
YOU HAVE HERE? THE OTHER DISH IS
SINGAPORE NOODLES. NOW, I WANT EVERYONE TO MAKE
THIS DISH. NO, BUT IF YOU CAN’T, YOU MUST
GO TO CHINATOWN TO HOP LEE 16
MOTT STREET BECAUSE THE FOOD IS JUST
FANTASTIC. WE HAD SUCH A GREAT
MEAL BECAUSE CHINATOWNS ALL ACROSS
THE COUNTRY NEED OUR SUPPORT. ABSOLUTELY. AND A API MOM AND
POP AND THEY’RE NOT JUST
RESTAURANTS. THERE ARE ALL THESE VEGETABLE
STANDS AND FOOD MARKETS AND,
AND, AND KITCHEN SUPPLIES SO SUPPORT YOUR LOCAL CHINA. NO QUESTION. THANK YOU, GRACE.
THANK YOU SO MUCH. THANK YOU SO MUCH. IT. I’VE NEVER HAD SINGAPORE NOODLES
BEFORE. I REALLY APPRECIATE IT. YOU GUYS SHOULD TRY THIS. GO
MAKE IT RIGHT NOW. YOU CAN FIND THE FRIED RICE IN
SINGAPORE NOODLE DISH RECIPES
FROM GRACE’S COOKBOOK ON TODAY.COM/ TODAY. TABLE. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY IS GOING TO
THROW DOWN IN OUR KITCHEN WITH
SOME CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM. GOOD TO SEE YOU, MAN. THANK YOU
SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO
THANKSGIVING IS MY UM IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL BE BACK THEN. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF THINGS YOU LOOK
LIKE YOU’RE NOT GONNA COOK, YOU
HAVE YOUR HANDS IN YOUR POCKET. YOU WANNA
DO THIS? SO, THE CHICKEN CUTLETS. OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WOOLY COOKS. HE’S IN THERE. OK? AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKIES? I THINK I’M DOING
GREAT. I DON’T KNOW. WHAT ARE THEY LAUGHING ABOUT YOUR HAND? OK. SO YOU WANNA MAKE SURE IT’S
YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES, YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON TOP.
NOW, NOW HERE’S THE THING THAT I
DO. YOU SEE, I LEAVE SOME OF THE
CRISPY BITS UNCOVERED BECAUSE WE
WANT THAT GOOD CONTRAST OF 10. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL ON TOP AND THERE WE GO IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? I MEAN, SEE, HERE’S THE THING, THE REALLY NICE THING ABOUT IT
IS YOU GET OBVIOUSLY THE
ACIDITY, THE SWEETNESS OF THE TOMATOES,
YOU GET THAT CRISPY CONTRAST, THE TEXTURE ON
THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN, YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS UH TO ME, THIS IS
LIKE A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT IS
VIEWING EVERYWHERE. THEY’LL BE VIEWING PARTIES ALL
OVER THE PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH? I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. WHO IS OUT WITH HER 13TH
COOKBOOK CALLED, GO TO DINNER. AND SHE’S SHOWING US HOW TO MAKE
ONE OF THESE FABULOUS RECIPES
RIGHT NOW. THE GOOD THING ABOUT THESE
RECIPES ON IS THEY’RE EASY. YOU COULD DO IT QUICKLY AND
EVERYTHING’S IN ONE POT.
EVERYTHING’S VERY AWFUL. YEAH. ONE THING ABOUT YOU THOUGH,
YOU’RE, YOU ARE PRECISE, LIKE
YOU SEEM SO CHILL AND YOU’RE NOT LIKE THAT. THAT’S WHY YOUR BOOKS, EVERYBODY
LOVES THEM BECAUSE YOU’VE DONE
THE TESTING, NOT ONLY OVER AND OVER AND OVER
AGAIN, BUT I’VE GIVEN THE RECIPE TO
SOMEBODY ON MY STAFF AND WATCH
THEM MAKE IT. SO I SEE WHAT SOMEBODY’S GONNA DO
WITH THE RECIPE AND THEY, THEY,
THEY’RE LIKE, SHOULD I CUT IT STRAIGHT ACROSS
OR CHOP IT? AND THAT’S SO SMART. LET ME ADD THAT. YOU ADD THAT DETAIL TO IT SO
THAT I KNOW. SO SHOULD I PUT THAT LARGE
CHICKEN IN THE POT WE’RE MAKING UM, IN A POT WITH ORZO. SO IT’S ALL IN ONE POT. SO
THE FIRST THING I WANNA DO IS
BROWN THE CHICKEN. SO IN ORDER TO BROWN A CHICKEN, YOU JUST WANNA MAKE SURE IT’S
REALLY DRY OTHERWISE IT STEAMS. EXACTLY. SO THAT’S REALLY NEEDS A, SEE HOW WHEN IT’S WET, IT JUST, YEAH, JUST LIKE THAT. AND THEN WE CAN PUT, PUT IT IN
THE POT AND YOU WANT IT NICE AND
BROWN BECAUSE THAT, THAT CARAMELIZATION REALLY MAKES
A DIFFERENCE. WHO YOU? NO, I MYSELF, I’M SORRY, I DID. BUT YOU KNOW WHAT I LOVE.
THE FIRST THING YOU SAID WAS,
DID I BURDEN YOU? EVEN THOUGH YOU WERE FIRED,
WE’RE OK. OK. BUT NO FIRE ALARM, NATIONAL TREASURE. SO THIS IS GONNA BROWN AND THEN
I’LL TURN IT OVER AND LIKE ARE THESE LEEKS? THESE ARE LEEKS
AND THE LEAKS? I KNOW FIRST THING WITH LEAKS, YOU DON’T WANNA TAKE THE GREEN
PART OFF BECAUSE THEY’RE,
THEY’RE KIND OF TOUGH. SO JUST LIKE THAT AND THEN YOU WANNA MAKE SURE
THAT THEY’RE REALLY, REALLY CLEAN BECAUSE THEY GROW
IN DIRT. SO YOU DON’T WANNA LET THEM GET
TOO. UM YOU WANNA MAKE SURE
THEY’RE REALLY CLEAN. SO WHAT YOU DO IS CHOP THEM UP
LIKE THIS AND THEN YOU KNOW, YOU DO A LOT
AND PUT THEM IN WATER AND JUST LET THE SAND COME OUT
OF IT AND THAT’S WHAT YOU AND THEN YOU TAKE THEM OUT. I LIKE HOW YOU CLEAN EVERYTHING
AND MAKE SURE YOU HAVE. AND THEN YOU ARE GOOD TO KNOW ANYONE WHO TRIED TO LOSE
WEIGHT ALWAYS EATS LEEK SOUP. I
HAD NO IDEA. IT IS. IS THAT STILL A THING? I FORGET THE CHICKEN, FORGET THE
CARROTS JUST EAT LEEKS. OK. SO OK, SO ARE DELICIOUS. WE SAUTE CARROTS AND FENNEL AND CELERY AND THE
LEEKS ALL IN A POT LIKE THIS. AND THEN WE’RE GONNA TAKE THAT, THE CHICKEN THAT WE, IT JUST, IT ALL I DID WAS BROWN. IT
DIDN’T COOK IT JUST BECAUSE IT
LOOKS BETTER. AND IT’S, AND IT’S GONNA TASTE
BETTER. PUT THAT BROWN CHICKEN
RIGHT BACK. IT SMELLS AMAZING. FIRST WE PUT IN, UM, SAFFRON, THAT’S WHAT SAFFRON LOOKS LIKE. THAT. SMELL FABULOUS. THAT’S WHAT IT LOOKS LIKE. AND
IT’S EXPENSIVE BECAUSE IT IS THE
STAMENS OF CROCUSES. WHAT IS A CROCUS? A CROCUS IS A
FLOWER FLOWER. SO, GOES IN, YOU KNOW, YOU’D KNOW A CROCUS IF YOU SAW
ONE POT, THAT ONE, POUR THAT ON THAT AND THEN WE’RE GONNA PUT WATER
ON THAT WHOLE WATER POT.
EXACTLY. SO THIS IS, IT’S GONNA COOK IN
THIS POT AND THEN WE NEED SALT AND PEPPER. THIS IS A GREAT KIND OF SOUP. WELL, IT’S ACTUALLY GONNA END UP
BEING SOUP AND ORZO. SO THE ORZO
IS GONNA ABSORB THE LIQUID. SO THIS OK. NOW WE HAVE ONE OTHER THING
TO FLAVOR. IT IS AN HERB BUNDLE.
SO I’VE GOT THYME PARSLEY AND YOU TIE IT AND YOU COULD PUT IT IN. BUT
THEN YOU’D HAVE TO FISH IT ALL
IN, YOU TIE IT, TIE IT, TIE IT BY THE STRING. SO IT FLAVORS IT AND THEN YOU
CAN TAKE THE WHOLE THING OUT
BEFORE YOU. HAVE YOU EVER MADE AN HERB
BUNDLE? MADE HER BUNDLE. THE WHOLE THING GOES RIGHT NOW. JUST KIND OF FLAVOR IT. NOW THIS GOES IN THE OVEN TOP ON
IT OR NOT. IT GOES IN THE OVEN
WITH A LID WITH A LID FOR, UM, IT’S 350 DEGREES AND IT’S GONNA, AND THEN THIS IS FOR ABOUT AN HOUR, 15
MINUTES. AND THEN WHEN THIS COMES OUT, I PUT THE, OR THE, OR IT’S PASTA ACTUALLY, BUT IT
LOOKS LIKE RICE AND YOU JUST PUT THE LID ON AND YOU COOK IT FOR 20 MINUTES.
NO. AND IT JUST SITS WHEN YOU DON’T PUT IT BACK, PUT IT BACK IN THE OVEN CAN, IS OVER HERE, COME OVER HERE AND YOU END UP WITH, WITH SOUP
AND ORZO AND IT’S, IT’S NOT
SOUP, IT’S DINNER. AND THE WAIT DOES JEFFREY LIKE THIS RECIPE? ANYTHING THAT HAS TO DO WITH
CHICKEN SOUP? YOU KNOW WHAT ELSE IS IN YOUR
BOOK THAT WE JUST HAVE TO
MENTION. AND MY GIRL WITH THE CHEDDAR BISCUITS, THEY’RE PRETTY
GOOD, AREN’T THEY? THEY ARE THE
BEST BISCUIT. I’VE HAD THE BEST IN THE WORLD SO MUCH YOU GUYS AND YOU CAN GET THIS
RECIPE AT TODAY.COM/FOOD. CHECK OUT INA’S NEW BOOK. I BET
A LOT OF PEOPLE WILL GO TO
DINNER. IT’S A GREAT HOLIDAY GIFT AS
WELL AT TODAY.COM/BOOK. I KNOW
WE LOVE YOU. ONE OF OUR FAVORITE AUSSIES CHEF, CURTIS STONE. THE
MICHELIN STAR CHEF IS TAKING A BREAK FROM HIS
TWO LOS ANGELES RESTAURANTS. MAD AND GWEN TO WHIP US A
CALIFORNIA INSPIRED DISH. WE
MISS YOU. IT’S GOING TO BE BACK IN THE CITY.
YOU’RE A VERY BUSY, BUSY MAN.
HOW ARE THE RESTAURANTS SO GOOD? WE ARE BACK AND YOU KNOW, LIKE IT’S BEEN A TUMULTUOUS
COUPLE OF COUPLE OF YEARS AS WE
ALL KNOW THERE’S NO POINT COMPLAINING
ABOUT IT. YOU JUST GOTTA GET ON
WITH IT. WE’VE KEPT OUR TEAM TOGETHER,
WHICH IS IMPORTANT. UM, AND, UH, AND WE’RE VERY
HAPPY TO BE OF YOUR KIDS NOW. HUDSON’S 11 AND EMERSON, MY CHEEKY ONE. HE’S
JUST TURNED 8, 11 AND EIGHT. HOW DID THAT HAPPEN? TURNS 11 IN A, IN A WEEK. SO, I LIKE CHICKEN. I’M GLAD THAT’S WHAT WE’RE
DOING. THAT’S ANOTHER THING WE COULD
DEBATE ON LIKE A LEG. YES, THE LEG IS AMAZING. ARE YOU
KIDDING ME? UM, ESPECIALLY WHEN IT’S, UM, ON
THE BONE. SO LEAVE THE SKIN ON. I’VE SEASON THEM WITH SALT AND
PEPPER. ONE IMPORTANT THING TO DO WITH
CHICKEN IS SIT IT ON A TRAY AND JUST DRY IT OUT FOR A LITTLE
BIT. DON’T COOK IT WET BECAUSE THAT’S
WHEN IT’LL SPIT AND HISS AT YOU. AND WE DON’T LIKE SPITTING AND
HISSING WITH THE BONE UP IN THERE. OH, YEAH. LEAVE THE BONE
IN COS THAT GIVES YOU BEAUTIFUL FLAVOR, RIGHT? SO, WHAT WE’RE DOING WITH OUR THIGHS
IS JUST SEASON THEM BOTH SIDES A LITTLE BIT OF OLIVE OIL
AND WE’RE GONNA COOK IT IN A MEDIUM HEAT. YOU CAN SEE
IT’S NOT TOO SAVAGE. AND THEN YOU LET IT SORT OF COME
UP TO A BEAUTIFUL AND CRISPY AT LAST, RIGHT? AND THEN WHAT YOU DO ONCE YOU’VE
GOT THAT GOLDEN BROWN IS YOU ADD
FULL. WELL, I’LL CUT THEM IN HALF BUT
DON’T, YOU DON’T NEED TO CHOP
THEM DOWN SHALLOTS. EXACTLY. SO, THESE ARE, THE CHICKEN’S NOT
COOKED THROUGH, IS IT? IT’S JUST
COOKED, YOU COOK IT BOTH WAYS AND THEN
WHAT YOU DO ONCE YOU SORT OF GET THE SHALLOTS IN THERE AND
GET A LITTLE BIT OF COLOR IS YOU TRANSFER IT TO THE, TO
THE PAN, RIGHT? SO YOU COME OVER HERE AND ON
THIS UM, BEAUTIFUL BIG PURPLE SHEET TRAY
THAT THEY FOUND FOR YOU GUYS GOT PURPLE SHALLOTS WORKING. WE ARE THEY SHALLOTS OR ARE THEY
SHALLOTS? WELL, IT DEPENDS WHAT PART OF
THE WORLD YOU’RE TALKING. SO, IN AUSTRALIA THEY’RE, SHALL WE CALL THEM SHALLOTS? DO YOU CALL THESE GRAPES? THEY’RE GRAPES. SO THROW THE GRAPES IN TWO AND WHAT YOU DO, YOU, YOU COOK
THEM ON THE VINE. SO THIS IS A
VERY SIMPLE RECIPE AND THROW THE HERBS OVER THE TOP
LIKE THIS. I’LL JUST STAND HERE. DO YOU LIKE APPLE PICKING? I LOVE IT. YEAH. THANK YOU. HER. JUST HER ARGUMENT IS SHE DOES NOT LIKE IT. SHE’S
AGAINST IT. YOU’RE AN ANTI APPLE. HOW COME IT BE AGAINST APPLE? APPLE PICKING IS FABULOUS. WE GO EVERY YEAR ACTUALLY UP
NEAR PALM SPRINGS WITH MY KIDS. UM SO IN HERE I HAVE SOME WHITE
WINE, A LITTLE BIT OF THYME AND A LITTLE BIT OF CHICKEN
STOCK AND YOU REDUCE IT DOWN. THIS IS THE SAUCE WE’RE MAKING
NOW. SO THAT’S GONNA BUBBLE. AND BOY,
WHAT YOU DO WHEN YOU REDUCE
SOMETHING IS YOU GO FROM, LET’S SAY A CUP
OF LIQUID TO A QUARTER CUP OF
LIQUID, BUT YOU KEEP A CUP OF FLAVOR. SO YOU’RE INTENSIFYING THE
FLAVOR AND THAT’S WHAT’S
HAPPENED. WHAT ABOUT ADDING THE MOST
IMPORTANT INGREDIENT? BUT SO THE BUTTER’S TO TH BUT ALSO THE FLAVOR. SO YOU TAKE
IT OFF THE HEAT. WHAT IS THIS YOU’RE MAKING RIGHT NOW? IS IT’S BASICALLY AN EMULSION OF
WINE CHICKEN STOCK AND THAT FLAVOR OF
THYME. YOU WHISK IT, IT’S CALLED MONTE
ABE. YOU THICKEN IT WITH BUTTER UNDER
THE, IN THE FRENCH. UH AND WHILE WE LET THAT MELT, I JUST TASTED A, A BAKED GRAPE. THEY’RE KIND OF LIKE A RAISIN. UH THEY ARE, THEY GET A LITTLE,
YOU GET IT. AND SO THEN THE IDEA HERE IS YOU’VE
GOT YOUR GRAPES, THOSE LITTLE
CRISPY HERBS AND YOU STICK IT ALL ON THE
PLATE LIKE THIS LIKE A LITTLE RAISIN. AND THEN OF COURSE THAT SAUCE THAT WE’VE WHISKED
TOGETHER THAT JUST GETS DRIZZLED OVER THE
TOP. YOU CAN FINISH IT WITH A
LITTLE SALT AND PEPPER HERE. I HAVE, WE LOVE SO MUCH. SO IT’S MOZZARELLA WITH A LITTLE
STRETCH IT TO LOOK AT THAT. LOOK AT THAT. RIGHT. SO THEN IT’LL JUST START TO OOZE. ALRIGHT. SO THIS ONE’S ALREADY
STARTED AND YOU PUT IT WITH THIS
BEAUTIFUL FRENCH BREAD, WHICH WE
LOVE. ISN’T THAT GORGEOUS? A LITTLE
BIT OF BAGUETTE, FRENCH BAGUETTE. AND IT’S A VERY SIMPLE DINNER.
IT’S A ROAST. IT’S A TAKE ON ROAST CHICKEN,
BUT VERY, VERY EASY BY THE WAY, VERY FLAVORFUL
AND DELICIOUS. I KNOW. I FEEL LIKE I’M GONNA MAKE THIS.
THANK YOU, CURTIS CURTIS. WE LOVE YOU FOR THIS
RECIPE. DO YOU? USUALLY I WON’T COME ON FOR THIS RECIPE BUT YOU WANT TO, YOU DO? YOU’RE PROBABLY RIGHT. I
PROBABLY WON’T, BUT IT LOOKS
GOOD. OK? FOR THIS RECIPE HEAD,
TODAY.COM/FOOD. IT’S GOT TO BE REAL GOOD. AND AS WE TAKE AIM TO MAKE YOUR
LIFE EASIER. THIS WEEK, WE ARE GOING TO SHARE
THAT SPECIFIC RECIPE WITH YOU.
OK. IT IS A ROASTED CHICKEN DISH. IT’S BEEN PASSED DOWN FROM A
MOTHER TO HER SON AND THAT SON JUST HAPPENS TO BE A
MICHELIN STARRED CHEF. THAT CHEF IS AT HIS RESTAURANT
MIRANDA RIGHT HERE IN NEW YORK CITY CHEF
GEORGE MENDEZ. HEY GEORGE GEORGE. HI, HOW ARE YOU? WE’RE SO HAPPY TO SEE YOU. I LOVE THAT. IRAN IS CLOSE TO MY NEIGHBORHOOD. I
GOTTA COME VISIT. YEAH,
DEFINITELY. GET IN HERE. LET, LET’S TALK ABOUT, LET’S
TALK ABOUT YOUR MOM’S RECIPE. OK, BECAUSE A RECIPE HAS TO BE
THIS GOOD TO BE PASSED DOWN. WHAT IS IT ABOUT THIS SPECIFIC
ONE? IT’S, THESE ARE FLAVORS THAT I
GREW UP WITH. IN MY CHILDHOOD. MY MOTHER USED TO COOK RICE
DISHES FOR MY SISTER AND MY DAD A NUMBER OF TIMES A WEEK. SOMETIMES IT WAS CHICKEN,
SOMETIMES IT WAS RABBIT,
SOMETIMES IT WAS A TOMATO RICE. SO THAT COOKING HAS HAD AN ENORMOUS
IMPACT IN MY CAREER. SO, YOU KNOW, SHE SPENT TIME
WITH THE KITCHEN WITH ME, UH AT MANY OF MY
RESTAURANTS HERE AT, AT VERANDA. UM, AND
SHE’S AN ENORMOUS INSPIRATION
FOR EVERYTHING THAT I COOK WITH AND CREATE UM REALLY,
REALLY RUSTIC CHILDHOOD HOME STYLE FLAVORS. YEAH. AND I THINK CHICKEN AND RICE
SOUNDS LIKE THE PERFECT DISH FOR
US TO COOK TONIGHT. SO LET’S GET STARTED, TELL US WHAT WE NEED TO COOK. SO I AM ON THE UH OVER MEDIUM HEAT. I HAVE A CAST IRON
SKILLET, OVENPROOF OLIVE OIL, ONIONS, GARLIC, RIGHT? A PINCH OF SALT RIGHT
AWAY TO GET THINGS T SALT START TO RELEASE THE
MOISTURE. SO TO DEVELOP THAT
BASIC FLAVOR AND THEN I’M GONNA GET PAPRIKA
GOING IN THERE AND SOME SWEET PEPPERS GREAT FROM THE FARMER’S MARKET
RIGHT NOW. THIS TIME OF THE YEAR, PLEASE
VISIT YOUR LOCAL FARMER’S
MARKET. MORE OLIVE OIL. I’M SURE MY MOM
RIGHT NOW IS SAYING I MORE OLIVE
OIL. MM HERE WE GO. YOU CAN ALSO ADD
LIKE A PINCH OF CHILI FLAKES AS
WELL. NO RULES. HERE YOU ARE YOU, ARE YOU A DARK MEAT GUY OR A
LIGHT MEAT GUY? I LIKE BOTH. I LIKE THE
COMBINATION OF BOTH. WHEN IT COMES TO THANKSGIVING,
THEY’LL DARK MEAT FOR SURE. HOW ABOUT YOU GUYS? I LIKE,
WELL, WE DIFFER ON THIS. IDA LIGHTS DARK, I LIKE LIGHT. OK. SO ONCE YOU DO ALL THAT, DO
WE ADD THE CHICKEN WHAT’S THE
NEXT STEP? NEXT STEP IS WE’RE GOING TO ADD
THE RICE HERE. SO THAT’S IT. AND IT’S A
BOMB OR A COOP RICE. IT’S A VERY SHORT GRAIN RICE
REALLY IMPORTANT BECAUSE IT ABSORBS A LOT OF THE FLAVORS OF
THE CHICKEN BROTH. Y IS THAT, AND THE FLAVOR OR IS THAT COOKED RICE? THIS IS UN, THIS IS UN AND IT DOESN’T NEED THAT LONG TO
COOK. IT’S GOING TO NEED ABOUT 20
MINUTES IN THE OVEN. BUT OF COURSE, I HAVE ONE READY
FOR YOU TO SHOW YOU. AND THEN AT THIS POINT, I’M GOING TO
ADD THE CHICKEN MEAT. SO THE CHICKEN MEAT I HAVE RIGHT
HERE. THAT’S PRETTY DONE. THIS WAS CONE FEET IN OLIVE OIL
REALLY SLOWLY FOR ABOUT 40
MINUTES. IT’S SKINLESS BONE IN THIGH AND THEN WE TAKE THE MEAT OFF OF
THE BONE AND PULL IT JUST LIKE
IF YOU PULLED PORK, YOU’RE DOING PULLED CHICKEN. AND THAT’S IN HERE RIGHT NOW. IF WE BUY, YOU KNOW, IF WE MAYBE
DON’T HAVE AS MUCH TIME, DO YOU JUST BUY A ROTISSERIE
CHICKEN AND SHED IT SHRED IT ONLY IF YOU
DON’T HAVE ENOUGH TIME. BUT WITH SOME ORGANIZATION AND A
LITTLE BIT OF PATIENCE, YOU CAN
DO THIS AT HOME. I PROMISE YOU, I PROMISE YOU, I PROMISE YOU.
WHAT’S THE NEXT STEP? CHORIZO THOSE IN THERE? ALL RIGHT. AND THEN I’M GONNA ADD. SO IT’S ABOUT ONE CUP OF RICE
AND I’M ADDING ABOUT 1.5 CUPS.
OF BROTH. I’M USING A ROASTED CHICKEN
BROTH. YOU CAN ALSO USE A
VEGETABLE STOCK. IF YOU DON’T HAVE THAT, YOU CAN
USE WATER TO MAKE SURE IT’S NICELY
SEASONED. AND THAT GOES IN CAREFULLY.
LIKE, SO, OK. SO THIS IS, THIS IS A ONE POT
DISH. IT’S ALMOST LIKE A PAELLA. YEAH, THAT’S RIGHT. THE ONLY DIFFERENCE IS THIS JUST
GOES IN THE OVEN. PAELLA IS COOKED ON THE STOVE
TOP FOR THE MOST PART AND TRADITIONALLY OVER
A LIVE FIRE. OK. SO DO WE POP THAT BABY IN THE
OVEN? NOW? THAT’S RIGHT. SO AT THIS POINT,
I GOT A 400 DEGREE OVEN AND I’M GONNA GO RIGHT OFF BEHIND ME. COULD JOB CENTER AND THERE YOU GO. HOW LONG DOES
THAT COOK? THAT’S GONNA COOK? ABOUT EIGHT,
POSSIBLY 20 MINUTES. I’M SORRY. UM THERE ARE, WE ARE HAVE OPTIONS THERE AT THE
RESTAURANT WHERE WE PRECOOK IT
JUST FOR SPEED. UM, AT HOME YOU CAN DO THE SAME
THING. YOU CAN HAVE PART COOKED
RICE. UM, SO THAT YOU CAN SPEED UP THE
PROCESS AS LONG AS YOU HAVE THE
CHICKEN. THE BEAUTY BEHIND THIS IS IT’S A CHICKEN CONTI IT’S, IT’S A TRADITIONALLY UM DONE WITH DUCK AS WELL AND YOU CAN HOLD THIS IN YOUR FRIDGE
UP FOR A WEEK. SO THIS WHOLE STEP WITH YOUR,
YOUR CHICKEN THIGH TO DO AHEAD, RIGHT. YOU CAN, YOU
CAN PRESERVE IT IN YOUR FRIDGE, GEORGE IF YOU REALLY WANT TO. SORRY, I DIDN’T MEAN TO
INTERRUPT YOU. BUT WILL YOU SHOW US THAT FINAL
DELICIOUS RICE? DID HOW DO YOU
SERVE IT UP? WHAT ELSE DO YOU, DO? YOU ADD
ANYTHING ELSE TO IT? YEAH. SO I HAVE SLICED CHICKEN
BREAST THAT’S ALSO COOKED VERY
SIMILAR TO THE CHICKEN THIGH THAT’S
POACHED IN OLIVE OIL WITH THYME
AND BAY LEAF. AND THEN ONCE THE OVEN COMES,
THE OVEN IS THE TH IS DONE, THE RICE COMES OUT OF THE OVEN.
I SLICE THE CHICKEN BREAST OVER
THE TOP AND HERE YOU GO. THAT LOOKS
DELICIOUS. GEORGE. THANK YOU SO MUCH FOR
THIS RECIPE. HEAD TO
TODAY.COM/FOOD. TODAY CONTRIBUTOR ELIZABETH
HOSTEL. YEAH, SHE’S GOT SOME GOOD NEWS
TO SHARE A NEW COOKBOOK. IT’S CALLED COME ON OVER
SOUTHERN DELICIOUS FOR EVERY DAY AND EVERY OCCASION IT COMES OUT
IN A FEW MONTHS. IT’S NOW AVAILABLE FOR PREORDER. AND THIS MORNING, ELIZABETH IS SHOWING US HOW TO
MAKE A COUPLE OF DELICIOUS RECIPES REALLY EASY
ONES FROM HER BOOK. GIRL. HOW DOES BOOK LAUNCH DAY
FEEL? HOW YOU FEELING? OH MY GOD, SO EXCITED. I MEAN, I SERIOUSLY MIGHT
SPONTANEOUSLY COMBUST RIGHT HERE
ON THIS SET. YOU KNOW, IT’S BEEN, IT’S BEEN A HARD YEAR AND IT’S
UM IT’S SO GOOD TO HAVE
SOMETHING TO LOOK FORWARD TO, SOMETHING TO GET EXCITED ABOUT. AND WE ARE GOING TO INSPIRE YOU
WITH THIS BOOK TO CELEBRATE
EVERY DAY. UM I MEAN, LIKE THIS CHICKEN AND CASSEROLE AND CARAMEL
BROWNIES. THAT’S FROM OUR
WEEKDAYS CHAPTER. SO LOOK WHEN THOSE KIDS COME
DOWN FOR BREAKFAST AND THEY LOOK AT YOU WITH THAT
FACE AND THEY SAY, YOU KNOW WHAT’S FOR SUPPER? YOU
KNOW, LIKE BREAKFAST WASN’T
ENOUGH. THEN YOU CAN SAY, OH, HONEY
CHICKEN DIVAN AND CARAMEL
BROWNIES. AND I MEAN, THE WORLD’S GONNA BE
HAPPY. I MEAN, IT, SERIOUSLY,
IT’S GONNA BE TOO YAY. OH MY GOSH. IT’S FINALLY, MY DREAMS
ARE COMING TUESDAY IS REALLY
CATCHING ON. SO, WHAT ARE WE MAKING FOR
TUESDAY DINNER? LIKE SO. OK, SO
HERE WE GO. WE HAVE THE CHICKEN DIVAN CASSEROLE. IT IS SO EASY. I HAVE
SOME, UM, COOKED CHICKEN AND
BROCCOLI. THAT’S ALREADY IN HERE. WE’RE
GONNA ADD A, UM, CREAM OF
MUSHROOM SOUP AND THAT CAN BE A, ANY CAN OF
CREAM OF IS GONNA BE JUST FINE. WHETHER YOU’VE GOT CREAM OF
CHICKEN CREAM OF CELERY. IT
DOESN’T REALLY MATTER. WE HAVE A LITTLE BIT OF HALF AND
HALF THAT WAS SOUR CREAM, CHEDDAR CHEESE. PEOPLE GOTTA
HAVE SOME CHEESE IF WE’RE MAKING
A GOOD CASSEROLE. AND NOW WE HAVE ALL OF OUR
SPICES. SO WE’VE GOT, UM, A LITTLE BIT
OF SEASONED SALT, A LITTLE BIT
OF ONION POWDER, SOME PEPPER. OK. AND A LITTLE BIT OF GARLIC
POWDER. AND THEN WE’VE GOT A LITTLE SALT AND MAMA WAS REAL FUNNY. SHE
LOVED TO BE EXOTIC IN THE
MISSISSIPPI DELTA. SO SHE WOULD ADD CURRY POWDER TO
EVERYTHING. I THINK IT JUST MADE
HER FEEL REAL FANCY. SO YOU CAN ADD, YOU CAN ADD
CURRY POWDER TO THIS OR NOT.
IT’S COMPLETELY UP TO YOU. WE’RE GONNA MIX THIS ALL UP AND
THEN WE’RE GONNA POUR IT INTO
OUR NINE BY 13 CASSEROLE. NOW I SERVED THIS OVER UM MY
GOOD FRIEND MIKE WAGNER’S TWO
BROOKS RICE. AND THEN LOOK, WE’RE GONNA
PULL OUT OUR GOOD CHINA. IT’S TUESDAY. BUT I’M TELLING YOU IF WE DON’T
START USING THESE THINGS THAT WE
LOVE. I MEAN, YOU’RE MISSING. THERE ARE SO MANY MORE TUESDAYS
IN A YEAR THAN THERE ARE NEW
YEAR’S EVE AND HONEY, WE’RE JUST GONNA PULL IT OUT AND
ENJOY IT. WHAT THE HELL ARE WE WAITING ON
BEFORE WE WAIT. HOW ABOUT THE DESSERT? WELL, THIS IS, THIS IS THE BEST. SO A
LOT OF TIMES WE’RE RUNNING SHORT
ON TIME DURING, I’M GONNA GIVE YOU THE EASIEST
FASTEST RECIPE YOU’VE EVER SEEN. UM, WE’RE GONNA USE A STORE
BOUGHT CAKE MIX AND WE UM, USE GERMAN CHOCOLATE CAKE MIX.
I’VE ALREADY MADE THAT WITH UM EVAPORATED MILK AND WHAT
YOU DO IS MIX THE MELTED BUTTER,
COOK OFF HALF OF IT. OK? SO JUST HALF, YOU’RE GONNA
PUT THAT IN THE BOTTOM AND THEN WE’RE GONNA TOP IT WITH
CHOCOLATE CHIPS. WE ADD OUR CARAMEL AND THEN ONCE
THAT’S DONE YOU THAT OUT AND THEN YOU COME BACK
OVER WITH THE REST OF THAT TOPPING THAT WE HAD
PUT IN THE FRIDGE AND YOU JUST THIN IT OUT. IT’S ALMOST LIKE YOU’RE GONNA
MAKE A TAPESTRY TO COVER THE
ENTIRE THING. THIS IS GONNA GO BACK IN THE
OVEN ON 350 DEGREES. AND HONEY, YOU HAVE GOT A
DESSERT THAT IS, CAN I ASK ONE
QUESTION? ELIZABETH LOOKS YUMMY. SO DO YOU
ACTUALLY, DO YOU? LOOKS CRAZY? DO YOU MIX THE CAKE
MIX? LIKE YOU’RE MAKING A CAKE THE
WAY THAT THEY TELL YOU? NO, YOU DON’T. SO IT’S JUST THE
CAKE MIX. IT’S JUST MELTED BUTTER AND
EVAPORATED MILK AND THEN YOU MIX
THAT UP. SO THAT’S WHERE WE’RE TAKING A
SHORTCUT. AND I’M NOT EMBARRASSED TO SAY
IT BECAUSE I WANT YOUR KIDS TO
HAVE DESSERT TONIGHT. AND, UM, AND THIS IS A WAY THAT
YOU CAN DO THAT. SO THIS BOOK HAS LITERALLY, IT
HAS RECIPES FOR CELEBRATING
EVERYTHING. SO WHETHER IT’S A BEACH DATE,
I’VE EVEN GOT A CHAPTER ON DIET
DAYS. WHERE ARE WE GONNA MAKE THAT FUN
OR IF WE GOT A CHEAT DAY AND THEN WE’VE GOT CHEAT DAYS.
WE HAVE BEACH DAYS, PARTY DAYS,
DELTA DAYS. SO, UM, SO PLEASE GO AHEAD. YOU
HAVE FAT TUESDAY. YES. FAT TUESDAY. ABSOLUTELY.
THAT’S GONNA BE IN THE NEXT
BOOK. BUT, YOU KNOW, WITH, UM, I’VE
GOT THREE KIDS, TWO OF THEM ARE IN COLLEGE AND
I’VE GOT ONE GOING ON THE WAY AND THEY REALLY LIKE
EXPENSIVE SHOES AND WE GOTTA
SELL THIS BOOK. SO IT COMES OUT MAY 4TH. SO LOOK, MAMA MAIL BILL. I
KNOW SHE WANTS A COPY OF THAT. RIGHT BEFORE MAMA’S DAY. SO CRAIG GET ON THAT, GET ON
THAT FILE AS SOON AS THIS IS OVER. AND LET’S GET THAT. ALL RIGHT, YOU CAN PRE ORDER THAT COPY OF COME ON OVER.
JUST GO TO ADD TODAY.COM/SHOP AND GET YOUR HANDS ON THOSE
RECIPES. THOSE TWO AT LEAST CHECK OUT
TODAY.COM/FOOD ELIZABETH. WE
LOVE YOU. GOOD LUCK IN THE BOOK. WELL,
HONEY, I, I CANNOT THANK YOU ALL
ENOUGH. CHEERS. CHEERS. COME ON OVER THE TODAY SHOW’S NEWEST FAN. REAL GOOD. OUR TODAY FOOD GUEST, NADIA
CATARINA MUNA, WHO’S INCREDIBLE, ALSO KNOWN AS THE PASTA QUEEN. SHE’S TAKEN SOCIAL MEDIA BY
STORM. THANKS TO HER TASTY ITALIAN
RECIPES AND HILARIOUS VIDEOS EARNING MORE THAN 43 MILLION
LIKES ON TIKTOK. NADIA IS HERE TO TELL US A
LITTLE BIT MORE ABOUT THIS BREAKFAST DISH
FROM THE NEW COOKBOOK, WHICH I TOLD HER I WAS GONNA
MOVE A LOT OF UNITS TODAY. WHERE’S THE BOOK? YOU GOTTA HAVE THE BOOK, HERE’S THE BOOK, THE PASTA
QUEEN. UH JUST GORGEOUS COOKBOOK. NOT A
GOOD TO SEE. SO YOU SAID YOUR DAUGHTER
INTRODUCED YOU TO THE TIY TALKY. YES. YOU SEE IT AND
THERE’S KIDS DANCING. YES. AND HOW DID YOU GET INTO?
HOW DID YOU BECOME A COOK AND A
QUEEN OF IT. AS I AS I WAS ABOUT TO DELETE
THE APP OFF MY PHONE. I STUMBLED
UPON A BLASPHEMOUS LASAGNA. SOMEONE CLAIMING TO HAVE MADE THE PERFECT LASAGNA AND IT WAS
TERRIBLE. IT WAS TERRIBLE. AND YOU KNEW
YOU HAD TO GET ON THE MEDIA. IT
WAS A MISSION. IT KIND OF THE FIRE WITHIN ME. ALL RIGHT. SO WHAT DO WE HAVE
HERE? AND WHAT IS THIS BREAKFAST
POSSIBLE? SO, WE ARE MAKING A FRITTATA DI PASTA. THIS IS THE NEAPOLITAN SPECIAL.
EVERY FAMILY HAS THEIR OWN
VERSION. TODAY WE ARE MAKING A PASTA CAKE MADE OUT OF SALAMI
EGGS CHEESES. IF I GO TO THE
STREETS OF NAPLES. IS THIS A STREET FOOD? THIS IS
ITALIAN STREET FOOD. LET’S, YES, THAT’S A VERY LARGE SALAMI.
THERE IT IS. CAN YOU SUBSTITUTE THAT FOR ANY
SORT OF MEAT? YES, YOU CAN DO
BACON SLED BACON. YOU CAN DO MORTADELLA ANYTHING. AND ALSO IT’S BEAUTIFUL BECAUSE
YOU CAN USE ANY CHEESES YOU
WANT. I LIKE FONTINA SWISS CHEESE
PROVOLONE. TODAY WE ARE USING PARMIGIANA
MOZZARELLA. I WHIP THESE EGGS UP. SO NOW WE ARE ADDING THE SALAMI AND SAVANNAH ARE HERE ENJOYING. LOOK AT HIM. HE’S DOING ALL THE WORK NOW MAKE MY NONA PROUD SHE’S WATCHING AND PARMESANA. YES. OK, GREAT. SO WE HAVE THE SPAGHETTI. THESE ARE BASICALLY BEEN UM UH KIND OF LIKE TOASTING WITH
BUTTER SO THAT THEY ARE READY TO
BE PUT INTO AN OILED PAN AND YOU REALLY WANT TO KIND OF
LIKE MAKE SURE THAT THEY ARE EVEN. SO
THIS COULD HAVE BEEN LAST
NIGHT’S LEFTOVER, RIGHT? THIS IS THE PERFECT
LEFTOVER YOU’RE GONNA USE SHORT
PASTA, LONG PASTA. SO ANY OLD PASTA WOULD WORK, ANY OLD PASTA
WOULD WORK? IT’S PERFECT. DO YOU LIKE DOING TIK TOK VIDEOS? OH, THAT’S SO NICE. YEAH. COOKING IN THE KITCHEN. WHAT DID
YOU SAY? YOU WERE THE OFFICIAL CHIEF PASTA DE LIKE YOU ARE PAST TEST OF THE CPT. YES, JUST
LIKE ME. ALL RIGHT. SO YOU’RE COOKING
THIS, YOU WANT TO GET THIS
CRISPY, RIGHT? SO, SO NOW YOU POUR THESE ON THAT NOW. SO THIS IS THE, LOOK AT HIM, WE SHOULD HIRE HIM. SO THIS IS EGG CHEESE, MOZZARELLA, PEPPER SALT AND SALAMI. YOU NEED TO PRESS IT, YOU JUST MOVE IT A LITTLE BIT SO
THAT YOU MAKE SURE THAT THE
SAUCE GOES EVERYWHERE AND THEN YOU LET IT GO ON A LOW
FLAME FOR ABOUT 10 MINUTES UNTIL
IT KIND OF SETS. HOW IS IT YOU LIKE IT? DID YOU MAKE THIS LIKE WHEN I MAKE IT? I DON’T KNOW. IS THIS, IS THIS A DIFFICULT DISH FOR PEOPLE TO WAIT? WE’RE NOT DONE YET. UH SO THIS IS THE THING. ONCE THIS IS COOKED AT THE
BOTTOM, THE BOTTOM BECOMES THE TOP BECAUSE SOMETIMES IN PEOPLE, YOU
KNOW, IN LIFE, YOU KNOW, WHEN
YOU’RE AT THE BOTTOM, ALL OF A SUDDEN YOU’RE AT THE
TOP, IT’S TASTY. SO NOW THIS WAS THE BASE AND WE
FLIPPED THE, BUT HOW DID YOU FLIP IT? YOU
JUST LIKE, SO BASICALLY YOU USE UH AS A SHEET PAN, RIGHT? SO YOU PUT IT ON TOP LIKE THAT AND THEN YOU SLIDE IT BACK IN AND THEN YOU LET IT COOK AT THE
BOTTOM FOR ANOTHER FIVE MINUTES.
IT’S JUST LIKE WE’RE NOT DONE, WE’RE NOT DONE. YOU EVER DRIZZLE LITTLE SAUCE ON
THIS? LIKE A LITTLE MARINARA? A LITTLE SOMETHING ON TOP OF MY 13 YEAR OLD WHEN HE WAKES UP
AND DOESN’T EAT BREAKFAST. THIS
IS LIKE A PIECE OF PIZZA AND I’LL SEE YOU LATER. JUST TAKE
IT, TAKE IT WITH YOU. THIS IS LIKE HIKING FOOD, PICNIC
FOOD. YOU CAN EAT IT COLD HOT, WHICHEVER WAY YOU LIKE. IT’S KIND OF LIKE A QUICHE WITH PASTA. HOW MUCH FUN DID YOU HAVE MAKE
IN THE COOKBOOK? YOU HAVE OVER 100 PASTA RECIPES
IN THERE. AND, AND, AND WHAT IS YOUR
FAVORITE OF ALL? 100? THE LASAGNA FROM MANON IS THE TOP. IF I WAS STRANDED ON
A DESERTED ISLAND, I WOULD WANNA
HAVE THAT WITH ME. IT’S SUBSTANTIAL. CONGRATULATIONS. I WANT A NO. OK. THANK YOU FOR HAVING ME THE PASTA QUEEN. THANK YOU DOT COM SLASH FOOD IS WHERE YOU
CAN GET THIS RECIPE. PICK UP THE
BOOK. THERE’S HUNDREDS OF WONDERFUL
RECIPES AND PHOTOGRAPHS OF YOUR FAMILY ARE BEAUTIFUL
TOO. THANK YOU, NADIA. ALL RIGHT. TODAY WE ARE IN FOR A TREAT
BECAUSE OUR PAL SCOTT CONANT IS
COOKING FOR US. SCOTT IS HOSTING PERON’S TASTE OF ITALY TOMORROW NIGHT AT
THE 15TH ANNUAL NEW YORK CITY WINE AND FOOD FESTIVAL WHERE
100% OF THE NET PROCEEDS WILL
BENEFIT GOD’S LOVE. WE DELIVER TO BE HERE. THANK YOU FOR HAVING
ME. SO IT’S YOU AND ALEX GOEL. IS THAT ME AND ALEX? MY GOOD FRIEND? WE’RE GONNA HAVE A BLAST. THAT’S
A PARTY. YEAH. OH, YEAH. THAT
EVENT IS A PARTY. SHE’S, SHE’S ALWAYS SO MUCH FUN.
I LOVE SO MUCH. AND SHE IS, UH SHE’S
SUCH A GREAT INSPIRATION. SHE IS
JUST BLOWING UP LATELY. SO WE’RE UH WE’RE GONNA HAVE A
GOOD TIME. WE’RE GONNA MAKE SOME PASTA. I
GOT PENNE, IT’S COOKING OVER THERE. WE HAVE
PANCETTA BUTTERNUT SQUASH. FIRST THING WE’RE GONNA DO IS
WE’RE GONNA TAKE THIS BUTTERNUT
SQUASH. I THINK A LOT OF PEOPLE GET, YOU KNOW, IT’S A LITTLE BIT OF A
CHALLENGE. BUTTERNUT SQUASH, YOU HAVE TO
PEEL IT, YOU HAVE TO TAKE THE
SEEDS OUT OF THE INTERIOR. SO I ALWAYS SAY THERE’S TWO
LAYERS ON THAT, THAT YOU REALLY
WANNA GET RID OF THAT, THAT EXTERIOR AND THEN THERE’S A
WHITISH LAYER. I WANNA GET RID OF THAT AS MUCH
AS POSSIBLE AND THEN CUT IT INTO LIKE ONE INCH
CHUNKS JUST LIKE THIS. VERY SIMPLY PUT IT ON A SHEET
TRAY, A LITTLE BIT OF SALT, A LITTLE BIT OF OLIVE OIL AND YOU COULD TOSS IT IN A BOWL AND
THEN PUT IT TOGETHER. I NOTICE THAT IN LIKE A 400
DEGREE OVEN FOR ABOUT 20 MINUTES
OR SO. SO I REALLY LIKE THAT HARD
EXTERIOR. THEN I TAKE THIS
PANCETTA. SO RAW PANCETTA, WE’RE GONNA
DICE IT JUST LIKE THIS AND THEN COOK IT IN THIS PAN THAT WE HAVE
HERE. WE ALREADY HAVE SOME CHOP IT UP AND CHOP IT UP INTO LITTLE PIECES. AND THEN WE’RE GONNA LET THAT RENDER OUT
QUITE A BIT OLIVE OIL OR IS THAT JUST THE
FACT ADDED A TOUCH OF OLIVE OIL
TO IT JUST TO GET IT GOING. A LITTLE
CRISPY PANCETTA IS SO GOOD ON
ANYTHING. RIGHT? GIVE US A LITTLE TEXTURE. AND I WAS, I WAS JUST SAYING TO
HODA THAT NOT A SINGLE CALORIE
IN THIS PANCETTA, THAT’S THE, THAT IS THE SPECIAL, SPECIAL STUFF R AROUND AND GET A LITTLE BIT
CRISPY. AND THEN WE’RE GONNA ADD, UH, A
LITTLE BIT OF SAGE SAGE
PANCETTA. I MEAN ALL THESE AUTUMNAL
FLAVORS THAT’S A LITTLE BIT OF SLICED SHALLOT. PINCH OF CRUSHED RED PEPPER. I’M JUST GONNA LET THAT COOK OUT UNTIL IT LOOKS LIKE THIS. IT’S BEEN A LITTLE DARKER THAN
I’D LIKE IT TO BE. WHAT WE CAN
DO IS TAKE THIS PENNE RIGHT OUT. YOU SEE, AND I UTILIZE THAT COOKING
LIQUID AS WELL. SO YOU USE THAT PASTA WATER IN
THERE. THAT’S PASTA WATER. SO THAT PASTA WATER. WHAT
HAPPENS IS THIS IS THE SAME PASTA WATER AND THEN AS I COOK THAT DOWN, IT’S GONNA
CONTINUE COOKING THE PASTA ABOUT
THE REST OF THE WAY. SO I COOK THE PASTA ABOUT 90% OF
THE WAY HERE. I FINISH IT IN
THIS PASTA AL DENTE OR LIKE EVERYONE LIKES IT CHEWY. IT’S THE, IT’S THE TEXTURE. THE TEXT. YOU LIKE A LITTLE BITE, A LITTLE BITE. YEAH. CAN YOU DO WHAT I DO? YOU JUST PULL ONE OUT AND TRY IT
AND YOU KNOW IT’S DONE. I DON’T THROW IT. DOES ANYONE ACTUALLY DO THAT OR NOT. I MEAN, SOMEBODY MUST DO AT SOME POINT. SOMEBODY SQUASH IS AMAZING. SQUASH IS SO GOOD. THAT CONCENTRATION OF
FLAVOR. SOMETHING AS SIMPLE AS THROWING
IT IN THE OVEN. IT REALLY, IT’S
GREAT. I DO IT WITH BROCCOLI AND
CAULIFLOWER ALL AUTUMN SQUASHES,
ALL THAT STUFF. IT’S ANYTHING MORE YOU CAN TELL US
ABOUT YOU AND ALEX IN THE EVENT. OH MY GOD. IT’S GONNA BE A LOT
OF FUN. I DON’T EVEN KNOW HOW MANY
RESTAURANTS ARE PARTICIPATING. IT’S A, IT’S A TON OF
RESTAURANTS. I THINK THERE’S STILL SOME
TICKETS AVAILABLE, WHICH IS THE
FUN PART. ALEX IS GONNA, UH, SING A SONG.
I THINK AT SOME POINT I’M PUTTING HER ON THE SPOT NOW.
I HOPE SHE’S WATCHING THIS. I
THINK SHE’S GONNA HAVE TO, THERE’S SOME, THERE’S SOME OF THOSE ITALIAN
CLASSICS, YOU KNOW. YEAH, LIKE THE GODFATHER. THERE
YOU GO. YOU’RE 10. WHERE WERE YOU? I
LIVE IN ARIZONA. YOU’RE AROUND 10 FOR THIS DELICIOUS RECIPE, MAN.
IS IT GOOD? HEAD TO
TODAY.COM/FOOD? WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN. A COLLECTION OF DISHES INSPIRED
BY MEALS WITH HIS DAUGHTER.
BOBBY. GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER, YOUR
SKILLS. SHE DOES. SO SUNDAYS WITH SOPHIE
SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. BUT THE IDEA IS THAT IT’S, YOU
KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK.
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE
AND PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE THIS IS LIKE
BREAKFAST OR BRUNCH OR LIKE IT COULD DEFINITELY BE LIKE
A LATE NIGHT. LISTEN, I, I THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR. SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I CAN
DO THAT? EXACTLY. LOOK AT ME WHISKEY AND THEN SOME
OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER, THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO PUT THE EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH, I’LL POACH HIS EGGS WITH HIS
EYES CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET POACH, THEY POACH FOR, YOU KNOW,
JUST LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT.
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE NO PROBLEM. OK. WE HAVE SOME TOAST OVER HERE. OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK. MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH, AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THEN SOME SALT AND PEPPER. AND THIS IS ONE OF THE THINGS
THAT PEOPLE FORGET WHEN THEY’RE
MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS. YOU NEVER DO THAT. OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE, YOU JUST ROAST THIS IN THE OVEN
OR YOU LIKE THE TO PUT IT IN THE OVEN, YOU CAN PUT IT UNDER THE BROILER
OR YOU CAN JUST PUT IT IN THE
TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM OK, SO WE HAVE UH SOME A GARLIC
CLOVE AND I JUST RUB THE GARLIC
CLOVE A LITTLE BIT ON THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL. A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW THIS IS, AND THIS IS WHERE THIS IS WHERE
ALL THE FLAVOR COMES IN FOR THAT. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR
VEGETABLES VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME, LIKE YOU JUST TAKE THE
INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND YOU MAKE
DISHES AND, AND THIS, THIS WAS ONE OF THEM. OK. WELL, THAT LOOKS, SHOULD I
HAVE A BITE? I WORRIED ABOUT THOSE OTHER. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO. GETS GOOEY GETS A JIFF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES
TODAY.COM/FOOD ALSO CATCHY TRIPLE THREAT TONIGHT ON FOOD
NETWORK. DON’T FORGET THE
NOTEBOOK SUNDAYS WITH SOPHIE SUNDAYS WITH
SOPHIE AND STRIP THREAT TONIGHT
AT NINE. WE’LL SEE YOU THERE ON SALE
TODAY. DE LAURENTIS, THE SAME CHEF AND
FOUNDER OF THE WEBSITE AND BLOG
JZ IS I SAY THAT RIGHT? THAT’S SO CUTE. JZ IS HERE WITH
A SIMPLE FLAVORFUL RECIPE FOR
PASTA. ZONA. JADDA. GOOD MORNING. IT HAS BEEN 1000 YEARS SINCE WE
SAW YOU IN PERSON. HOW’S EVERYTHING? IT’S BEEN GREAT. IT’S BEEN,
HOW’S THE FAM? THE FAMS? GREAT. UM JADE STARTED NINTH GRADE SO I LEAVE THAT. OH MY GOD. J OF LIKE A LITTLE
KID ARE OVER AS YOU PROBABLY OLDER. UM AND YEAH, AND SO I, TONIGHT I’M
GONNA JET OFF TO ITALY, GONNA GO
TO ROME AND MILAN AND SEE SOME, YOU KNOW, FARMERS AND
SOME UH FAMILIES THAT, YOU KNOW, MAKE THE INGREDIENTS. I LOVE WHEN YOU GO TO ITALY
BECAUSE THEN YOU COME BACK AND
YOU’VE LEARNED ALL KINDS OF ALL THIS STUFF AND CURATE IT.
AND I PREDICTED THAT THE TASTERS WILL
HAVE CLEAN PLATES. LET’S LET’S SHOW YOU HOW TO LOOK AT THAT. WHAT DO WE DO? SO I HEARD, I HEARD YOU’VE BEEN COOKING
WELL, THAT’S A STRETCH. BUT I HAVE
LEARNED, I CAN YOU HOLD A KNIFE AND CHOP
THIS FOR I THINK. SO. DO YOU WANT IT LIKE THAT? IT NOT GONNA BE THAT GOOD? JUST WATCH YOUR FINGERS,
WHATEVER YOU DO. I KNOW THAT THIS IS A SHALLOT. UM I LIKE THE SHALLOTS BECAUSE
THEY’RE A LITTLE BIT SWEETER, BUT YOU COULD DEFINITELY USE
JUST A REGULAR ONION IF YOU
WANTED TO. BUT LET’S PRETEND I DID THIS.
OK. THAT’S GREAT. PERFECT BLA BLA THROW IT IN THERE. NO, NO, WAIT, WAIT, WAIT, WAIT, WAIT TO TAKE THE PAN OUT. SO THIS IS, THIS IS THIS PASTA IS A MASH UP OF TWO
OF ROME’S CLASSIC PASTA. OK. UM CARBONARA, WHICH WE ALL KNOW
IS CREAMY. HOLD ON, HOLD ON.
DELICIOUS HERE. DUMP IT IN THERE. YES. OK. WELL, USUALLY, USUALLY I DO THIS ALL IN ONE PAN
BUT YOU KNOW TODAY. OK. OK,
GREAT, GOOD. OK. WHAT IS THIS? YEAH. AND THIS IS SAUSAGE.
SO IT’S A MASH UP OF CARBONARA
AND A CHINA. BOTH ROMAN DISHES. OK. ONE IS A
TOMATO BASED AND ONE IS LIKE SORT OF A
CREAMY EGG BASE, RIGHT? OK. SO YOU USE THIS TOGETHER PINCHE PLATE OR WHATEVER THIS IS CALLED
SAUCE PAN. IT’S NORMALIZED. YES. SO I USE ONE
SKILLET TO DO EVERYTHING. SOME OF THE
FAT I WAS TRYING TO, SOME OF THE FAT FROM THE PANCHITA COOKS THE ONION. OK? BECAUSE THE SHALLOT. OK. SO THEN YOU CAN DUMP THE REST OF THE
SHALLOT IN HERE. THIS IS GREAT BECAUSE THIS DUMP
THE ST FOR YOU. I KNOW I DO LIKE
GARLIC GARLIC. BIG OLD WHOLE. JUST HAVE YOUR
HUSBAND PREP IT ALL FOR YOU.
THEN YOU CAN COME HOME. I MEAN, RIGHT. OK. WAIT, NO TOMATOES FIRST. WHY DOES THAT MATTER? SO YES, THE WHOLE THING. SO YOU SEE
HOW SMOOTH THIS IS. SO IN IT, IN ITALY WE CALL THIS
A PASSATA. SO IT’S BASICALLY NO SEEDS IN
IT. IT’S VERY CREAMY. WE BUY IT
JUST LIKE THIS. OK? IT LOOKS LIKE KETCHUP BUT ISN’T KETCHUP? I PROMISE. SO
I’M WARMING THIS UP AND THEN I
ADD THE SPICY. YEAH. SO THIS IS CALABRIAN CHILI,
WHICH YOU MAY HAVE HEARD OF YOU
GUYS AND MA MAY HAVE HEARD OF IT. NOW IT’S
VERY POPULAR THESE DAYS. WE’RE
TOO BUSY EATING. OK? ANYWAY, THIS MAKES SPICY AND IT’S GONNA MAKE IT
REALLY SPICY BECAUSE THAT’S A
LOT OF CLABBER AND CHILI. BUT YOU COULD USE RED PEPPER
FLAKES IN PLACE OF IT. BUT THIS HAS MORE OF LIKE A, A
BALANCING ALL THESE FANCY INGREDIENTS.
YOU’VE GOT. CAN WE FIND THAT? YEAH, YOU CAN ON JAZ.COM. OK. BUT YOU CAN FIND IT OUT OF THE OTHER PLACE.
WHAT ARE THESE CUTE LITTLE OK. SO LOOK AT THIS LITTLE
PASTA, AREN’T THEY? SO THESE ARE KNOWN AS NADI MARINI. SO THEY’RE FROM
NAPLES AND YOU SEE, THEY LOOK LIKE A LITTLE NUT AND THANK YOU. SO I FOUND THEM IN NAPLES A FEW
YEARS AGO AND THEN I STARTED,
YOU KNOW, BRINGING THEM BACK FOR EVERYBODY
TO HAVE A LITTLE TASTE OF ITALY. OK. SAUCE IS COOKING. IT TAKES
ABOUT 10 MINUTES BUT ON THIS
BURNER IT MIGHT TAKE FIVE ANYHOW, SO THAT ALL COOKS
TOGETHER. SO THIS IS THE TRICKY
PART, RIGHT? I DID NOT SEE EGGS COMING. WELL, BECAUSE I SAID IT WAS A
MASH UP BETWEEN CARBONARA AND A MA MA HAS, IT’S A TOMATO SAUCE, CARBONARA
AS WE ALL KNOW. OK. SO HOW DOES
THIS GET INTO IT? SO IT GOT INTO THE BOWL. I DID GET INTO THE RECIPE BECAUSE IT’S A MASH UP OF CARBONARA HAS EGGS. OK? SO YES, YOU’RE GONNA BREAK UP AND
WHISK THE THREE YOLKS. LOOK AT
THIS, Y’ALL LOOK HOW GOOD YOU ARE. I THINK YOU’VE LEARNED A FINGER. I WHISK OK. OK. READY. SO NOW WE’RE GONNA ADD PECORINO,
HALF A AND ONE CUP OF PJ TO GO. NOW WE’RE GETTING TO IT. OK? SO THIS IS THE TRICK RIGHT HERE BECAUSE IF YOU ADD THIS DIRECTLY
INTO HERE, WHAT HAPPENS? AND YOU END UP, YOU END UP WITH SCRAMBLED EGGS, WHICH YOU DON’T WANT. OK. SO
HERE WE GO. THIS IS, THIS IS MY ISSUE WITH IT. OK? IT’S READY SLOWLY. THIS IS PASTA WATER. SO WE’RE USING IT WHEN YOU COOK
THE PASTA, RESERVE ABOUT A QUARTER CUP AND YOU’RE GONNA USE HOT PASTA
WATER TO BREAK THIS UP AND CREATE A CREAMY
SAUCE SLOWLY. SO WHEN YOU ADD THIS, OK. YEAH. DON’T, YOU ALWAYS WANT
TO GET THAT OUT OF THERE? I UNDERSTAND. WHAT WOULD YOU DO? THE WHISK. IT ALWAYS HAPPENS
WITH THE TOTALLY FINE. DON’T TAKE IT OUT OF THE WHISK.
IT’S TOTALLY FINE. LEAVE THE
WHISK ALONE. OK? SO YOU’RE GONNA USE THIS INSTEAD
AND YOU’RE JUST GONNA CONTINUE
TO MIX IT. WE GOTTA KEEP MIXING IT, MIX AND
A MIX AND ADD, MIX AND ADD, OK. THEY GAVE US SO LONG FOR THIS
SECOND. THERE WE GO. AND THAT’S IT. SO THAT THIS IS, THIS IS NOW, SO NOW YOU CAN GET US BACK IN
THERE AND I’M GONNA ADD THE PASTA IN
THE SAUCE. YOU REMEMBER WHEN YOU HAD THAT
COOKING SHOW SMELL? REMEMBER IT’S COMING BACK FOR
THE HOLIDAYS? OH, YE OF LITTLE FAITH. OH MY GOSH. YOU GUYS, YOU SHOULD
COME ON IT ACTUALLY. I’M GOOD. I’M GOOD. I’D LOVE TO.
NOW THAT YOU’VE INVITED, NOW THAT YOU’VE INVITED ME, I
CAN COME ON IT. OK. OK. SO NOW YOU’RE READY. OK. OFF THE HEAT. SO WE’RE GONNA
TURN THE HEAT OFF. YOU WANT TO DO THIS OFF THE, GO
AHEAD AND ADD IT. THEN THIS IS EXCITING. I WISH I DIDN’T SEE THIS COMING IN THE
RECIPE. WHAT DOES IT REALLY ADD
TO IT? JUST LIKE A THICKER SAUCE. IT
CREATES CREAMS A BOWL AND IT WILL, IT WILL AND THEN WE FINISH IT. SO WE BASICALLY DO THIS OFF THE
HEAT. YOU GOTTA DO THIS OFF THE
HEAT. SO YOU DON’T SCRAMBLE THE EGGS. IT JUST KEEP TOSSING IT AND THE
EGGS GET COOKED BY THE BOILING
HOT WATER AND IN THE HEAT OF THE PAN. SO GOOD. OH, GOOD. SO YOU GOOD, GOOD, GOOD. THEN A LITTLE
BIT OF PANCHITA TO FINISH IT OFF. DID YOU WANT TO TASTE IT AND A LITTLE BIT MORE CHEESE TO
FINISH IT? AND WE’RE DONE. MARINI JONAH. THANK YOU. DO YOU THINK I COULD DO THIS? YOU GOT IT. SHE’S BACK IN OUR
THIRD HOUR WITH HER CREATIVE
SPIN ON A LASAGNA AND A DELICIOUS ITALIAN DESSERT. YOU CAN GET GIADA’S RECIPES AND
MORE AT TODAY.COM/FOOD GIAI. THANK YOU FOR COMING. WE
LOVE YOU. WE’RE BACK IN A
MOMENT. THIS IS TODAY ON NBC DELICIOUS. WE’RE GONNA SHOW YOU HOW TO MAKE
A SATISFYING SPAGHETTI DISH WITH THE INGREDIENTS THAT
ARE ALREADY IN YOUR KITCHEN. IT’S A RECIPE FROM THE NEW BOOK
DINNER IN ONE BY NEW YORK TIMES
FOOD COLUMNIST. MELISSA CLARK. MELISSA MAKES
EVERYTHING EASY. BOBBY. BOBBY,
DO YOU COOK? I DO KNOW WE’RE GONNA TEACH HIM. EXACTLY. WE’RE GONNA TEACH YOU.
OK. OK. SO WE’RE GONNA MAKE, WE ARE
MAKING A PASTA CARBONARA
TAKEOFF. SO THIS IS AN EASIER VERSION
BECAUSE WE’RE GONNA DO
EVERYTHING IN ONE PAN. I LIKE IT JUST BECAUSE EVERYBODY, YOU
KNOW, PEOPLE WHO LOVE TO COOK STILL
DON’T LIKE TO DO DISHES. SO THIS BOOK IS GOING TO TAKE
CARE OF THAT FOR YOU. SO, EGGS AND PASTA AND BACON.
I’M SO CONFUSED RIGHT NOW. I KNOW
YOU’RE THINKING, IS IT BREAKFAST
TIME OR WHAT? THIS IS A TRADITIONAL CARBONARA
COMBINATION. BUT WHAT I’M DOING IS DOING IT
IN ONE PAN AND I’M GONNA ADD SOME FRESH GREENS TO
MAKE IT A LITTLE LIGHTER. OK. ALL RIGHT. SO WE BEAT THE FOR
ME. YOU CAN DO THAT. HOW MANY? FIVE? SO I HAVE, I HAVE SOME
EGGS AND EGG YOLK. SO I TOLD YOU I WOULD GET IT ON OUR CLOTHES AND
IT’D BE A WHOLE THING. I KNOW THAT’S THE THING ABOUT
COOKING IT COULD BE A LITTLE
MESSY NOW. OK. I’M GOING TO USE TWO KINDS OF
CHEESE RIGHT HERE. NOW, BOBBY,
THIS ONE IS THE PARMESAN. PUT IT RIGHT IN. HOW MUCH, ALL
THE WHOLE THING YOU WANT? A LOT
OF CHEESE? IS THAT YOUR WEDDING RING, THE
RED IT IS. OH, THAT’S WELL, BECAUSE
IT’S RUBBER AND I THOUGHT I WAS
COOKING TODAY AND I WANTED TO SLIP IN AND OK, AND THEN HODA, I’VE GOT ALSO SOME PECORINO. I’M
USING TWO KINDS OF CHEESE TO MAKE IT. ONE IS A LITTLE
NUTTY, ONE IS A LITTLE SALTY. THERE’S A CHEESE CALLED
PECORINO. PECORINO. EXACTLY. CAUSE GUESS WHAT? IT’S
MADE FROM SHEEP. ALL RIGHT. NOW WE’RE GONNA ADD
SOME PEPPER AND SOME SALT AND
THEN THIS IS BACON. SO THIS IS REGULAR BACON. UM, YOU’D USE PANCETTA IF YOU
WERE IN ITALY, BUT USE WHATEVER,
WHATEVER KIND. AND I HAVE SOME ONION RIGHT HERE AND THE ONION IS COOKING IN THE
BACON AND THAT IS PART OF WHAT’S GONNA
MAKE IT SO DELICIOUS BECAUSE THAT’S GONNA
HAVE THAT FLAVOR THROUGHOUT THE
WORLD. SO GOOD. ALL RIGHT. NOW, DID YOU COOK THE BACON AND THEN
CHOP IT UP OR DID YOU CHOP IT
UP, CHOPPED IT FIRST? AND THAT WAY YOU DON’T
HAVE TO TAKE IT OUT OF AND IT’S JUST, IT’S NEATER THAT
WAY. ALL RIGHT. NOW, HERE IS THE PART THAT I
LOVE SO TO MAKE THIS A ONE POT
MEAL, WE’RE GONNA COOK THE PASTA IN
WITH THE BACON. AND THE BOIL, WE’RE GONNA BOIL
IN HERE INSTEAD OF MESSING UP
ANOTHER POT. AND THIS IS ALSO WHAT’S SO GREAT
ABOUT THIS IS THAT IT ALLOWS THE
PASTA TO TAKE ON A LOT OF FLAVOR FROM
THE BACON BECAUSE IT’S ABSORBING
IT. RIGHT. SO WE’RE GONNA ADD SOME
WATER RIGHT HERE AND COVER IT. SHOULD BE ALL
COVERED. UM YEAH, WE’RE GONNA, FIRST WE’RE GONNA JUST LET IT
SIMMER FOR A FEW MINUTES AND WE
COVER IT AND THEN I’M GONNA ADD A LITTLE
MORE SALT. SO INTRIGUED BY BREAKFAST FOODS AND PASTA. I KNOW. ISN’T IT GREAT?
OK. AND UM AND THEN ANOTHER GREAT
THING ABOUT THIS ALSO IS THAT
YOU CAN, YOU HAVE A LOT OF CONTROL OVER
IT BECAUSE YOU’RE STANDING RIGHT
HERE. SO YOU KNOW WHEN IT’S PERFECTLY
I DEN OK. SO YOU KNOW WHEN IT’S JUST
RIGHT. SO THIS IS WHAT IT LOOKS
LIKE. THIS TAKES ABOUT 10 MINUTES AND
AFTERWARDS THIS IS WHAT YOU GET. YOU THROW IT AT THE WALL TO SEE
IF IT’S DONE. THAT’S WHAT YOU TOLD ME. YOU WANT TO TRY IT. IF YOU DO THIS, WHEN YOU’RE JUST
GONNA MESS UP YOUR WALL, IT’S
DEFINITELY DONE. ALL RIGHT. SO JUST GIVE IT A
LITTLE STIR. YEAH. SO WE HAVE THE EGG EGG HERE AND THEN THIS IS WHAT YOU DO,
YOU ADD IT. SO THIS IS OFF THE HEAT AT THIS
POINT AND THE PASTA IS HOT. SO IT’S GONNA COOK THE EGG. YOU’RE NOT, YOU DON’T HAVE RAW
EGG HERE YOU HAVE, UM, THE PASTA COOKS IT IMMEDIATELY
IT COATS IT. IT MAKES THIS BEAUTIFUL SILKY
SAUCE. OH, THAT YOU’RE DOING THAT
PERFECTLY. SO YOU JUST KEEP MUSHING IT AROUND. BUT WHEN YOU DO, YOU KNOW WHAT
YOU’RE DOING? OK. SO YOU KEEP
MUSHING IT AROUND. YEAH. AND THEN, OK, AND NOW WHAT WE’RE
GONNA DO IS WE’RE GONNA, SO THIS IS ANOTHER THING THAT
THEY DO NOT DO WITH CARBONARA IN
ITALY. THEY DO NOT ADD FRESH GREENS YOU AND I’M GOING TO ADD ALL THE
YEAH, SO I HAVE SOME SPIN. YEAH.
THROW IT ALL IN THE WHOLE THING BECAUSE I SAID ABOUT THE CHEESE. I CAN’T
BELIEVE I KNOW. ISN’T IT AMAZING THOUGH?
BECAUSE IT ABSORBS IT. WHAT’S
THAT? IS PARSLEY AND BASIL AND, AND YEAH, AND WE’RE JUST MAKING
A SLIGHTLY FRESHER LIGHTER VERSION. KEEP MIXING,
MIXING AND ANOTHER, YEAH. ANOTHER THING HERE IS THIS IS A
ONE POT MEAL BECAUSE YOU HAVE
YOUR VEG, YOU HAVE YOUR PASTA, YOUR EGGS,
YOUR BACON AND YOUR VEG. YOU WANT A LITTLE EXTRA THE DAY RIGHT NOW, YOU KNOW, 1010 30. THIS IS A PERFECT
HOUR. 730. WHAT DO YOU THINK? DO YOU LOVE
IT? THAT IS SO GOOD, BOBBY. YOU CAN
MAKE THIS AT HOME, RIGHT? THAT, THAT’S WHAT I’M GONNA SAY
SOMETIMES FOR EXAMPLE, LIKE A
FROSTY AND A FRY IN THE SOUTH. WE DO THAT. IT SHOULDN’T GO
TOGETHER, BUT IT DOES, THIS IS THAT IT SHOULD GO TOGETHER. BUT IT
DOES. BUT THIS DOES TO MAKE THIS AT HOME HEAD TO
TODAY.COM/FOOD FOR MORE
MELISSA’S RECIPES. CHECK OUT HER NEW BOOK. YOU CAN GET IT AT TODAY.COM/SHOP
DINNER IN ONE. I GOT SWALLOW
HERE. GOOD FRIDAY MORNING. A NEW ROUND OF SCARY WEATHER
CAUSING SOME MAJOR PROBLEMS
OVERNIGHT, BUT WE’VE GOT SOME GOOD NEWS
WHEN IT COMES TO YOUR WEEKEND. GOOD MORNING. IT IS AUGUST 1ST. THIS IS TODAY. EMERGENCY STORMS DRENCHING
MILLIONS UP AND DOWN THE EAST
COAST. TORRENTIAL RAIN TURNING ROADS TO
RIVERS, TRAPPING COMMUTERS AND CARS AND
ON TRAINS AND SUBWAYS IN THE MIDDLE OF THE BUSY
EVENING COMMUTES. IT REALLY, REALLY FAST AS RAIN WAS COMING
SIDEWAYS THIS MORNING, THE CLEANUP. NOW UNDERWAY AND THE MUCH COOLER
TEMPS ON TAP FOR THE WEEKEND. AL’S GOT YOUR FULL FORECAST. BREAKING OVERNIGHT, PRESIDENT TRUMP RAMPING UP HIS
GLOBAL TRADE WAR, ANNOUNCING SWEEPING NEW TARIFFS
ON DOZENS OF COUNTRIES. WE’RE LIVE AT THE WHITE HOUSE
WITH THE LATEST ON THAT AND THE IMPACT ON THE PRICES YOU MAY
PAY. SPEAKING OUT, THE FAMILY OF VIRGINIA GIUFFRE
OPENING UP TO NBC NEWS SHARING THEIR REACTION TO
PRESIDENT TRUMP’S CLAIMS. JEFFREY EPSTEIN STOLE HER FROM
HIM AND MAR A LAGO, THE TERM STOLEN. UH, BECAUSE SHE’S NOT AN OBJECT, SHE’S A PERSON. WHAT THEY’RE SAYING ABOUT
VIRGINIA’S LAST CONVERSATIONS AND FINAL WISHES FOR THE CASE. CHILLING NEW DETAILS. POLICE IN ARKANSAS REVEALING
MORE ABOUT THE FORMER 4TH GRADE
TEACHER WHO THEY SAY HAS ADMITTED TO
KILLING A COUPLE ON A HIKE WITH
THEIR CHILDREN. HE MADE STATEMENTS INDICATING
THAT HE HAD COMMITTED THESE
HEINOUS ACTS. WHAT WE’RE LEARNING ABOUT THE
CRIME, HOW DNA FROM THE SUSPECT’S
HAIRCUT BROKE OPEN THE CASE, AND THE QUESTIONS NOW BEING
RAISED ABOUT HIS BEHAVIOR IN THE
CLASSROOM. JUSTIN’S JOURNEY MUSIC STAR
JUSTIN TIMBERLAKE GOING PUBLIC
WITH THE PRIVATE HEALTH BATTLE AFTER FANS
QUESTION HIS RECENT
PERFORMANCES. WHAT HE’S REVEALING ABOUT HIS
STRUGGLE WITH LYME DISEASE AND WHAT HE WANTS HIS FANS TO
KNOW. THOSE STORIES PLUS, START YOUR ENGINES. MAJOR LEAGUE BASEBALL GEARING UP
FOR A FIRST OF ITS KIND GAME IN THE MIDDLE OF
ICONIC BRISTOL MOTOR SPEEDWAY. HITTING THAT TRACK AND TAKING A
REALLY FUNKY BOUNCE. WE’RE GOING TO TAKE YOU INSIDE
THE REMARKABLE TRANSFORMATION FOR WHAT COULD BE THE BIGGEST
BASEBALL GAME EVER. AND YES.