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WE GOT A SPECIAL DELIVERY FROM
MY FAVORITE RESTAURANT. THE FOUNDERS OF COUSINS MAINE
LOBSTERS SAVING LOMAK AND JIM SELEKA ARE HERE. EVERYBODY. LET ME LET YOU KNOW SOMETHING.
YOU WILL NEVER UNTASTE THIS. NO,
I KNOW. I’M EXCITED YOUR MOUTH FOR A
LONG TIME. YOU’VE HAD OUR FOOD
BEFORE. OK. I’VE SEEN HIM AT A
RESTAURANT TOO MANY TIMES. HE’S A STALKER. OK. LISTEN, I LOVE THIS
COMBINATION TATER TOTS AND
LOBSTER. WHAT DO WE START WITH? IT’S TO, WE’RE GONNA START WITH THE
CILANTRO LIME SAUCE. OK. AND YOU GUYS ARE DOING
EVERYTHING. WE DO. LIME JUICE, CHIPOTLE,
CILANTRO. JUST IT ALL IN THERE. LET’S SEE HOW WE CAN WORK
TOGETHER. YOU WORK. I LIKE WHAT’S GOING ON OVER
THERE AND THEN WE PUT THAT ON AND IF YOU WANT TO MAKE IT A LITTLE
MILDER BECAUSE I KNOW SOMETIMES
THE CHIPOTLE WILL SCARE PEOPLE. WE’LL TAKE
THE SEEDS OUT OF OBVIOUSLY THE
JALAPENOS YOGURT AND SOUR CREAM, YOGURT
SOUR CREAM AND MAYO. SO WE’D MIX TWO INTO HERE. OK? UNLESS YOU WON’T DO IT. YES, IT COME ON. LET’S GET SOME ACTION OVER HERE. NICE, NICE WORK. YOU WANT TO PUT IT ALL TOGETHER? WOW, THAT’S PERFECT. YOU’RE IN CHARGE FOR THE TOSS AND I HAVE SOME OF MY FINGER. THIS IS SO GOOD. SO THAT’S OUR CILANTRO LIME
SAUCE WE’RE GONNA USE. AND WHEN THAT IS DONE, COME ON, BRING IT ON DOWN. WE’RE GOING TO THE PICO DE GALLO WHICH IS JUST ADDING THE WHITE
ONION CILANTRO AND JALAPENO INTO
ONE. I LIKE KIND OF A TEXAS VIBE WITH YOUR, WE HAD TO HAVE A LITTLE SPICE.
SO OBVIOUSLY SHE’S GOING, I PUT A LITTLE SALT, YOUR RECIPE. WE’RE JUST HERE. GIVE ME SOME
MORE SALT. A LITTLE BIT OF LIME
JUICE, A LITTLE MORE SALT. OK. YEAH,
HE’S FROM LOUISIANA LIKE THE OK. WE’RE GONNA GO DOWN HERE AND THAT OUR PICO DE GUY WITH A LITTLE BIT OF LIME JUICE
AND THEN IT IS, IT’S TIME FOR MAINE. WE’VE BEEN READY FOR MAINE TO
SHOW. SO HERE WE ARE WITH A LITTLE BIT
OF UH LE BUTTER IN THE LEMON BUTTER AND OH BY THE WAY, BUT THAT’S, THAT IS OK. I HAVE A QUESTION. LOBSTER
IS KIND OF EXPENSIVE. IS THERE WAYS LIKE, CAN YOU,
WOULD YOU EVER BUY IT FROZEN OR
NO? WE, WE, WE BUY EVERYTHING FROM
MAINE. UM YOU KNOW, AND, AND HERE’S THE
THING IF YOU CAN, IF YOU CAN GET
LOBSTER, GET IT WHEREVER YOU WANT, YOU
KNOW, WE, WE ALWAYS SAY BUY
MAINE LOBSTER. BUT, YOU KNOW, JUST INDULGE
YOURSELF AND TREAT YOURSELF. WE CALL IT AN AFFORDABLE LUXURY
AND IT’S LIKE A ONCE A YEAR, YOU
KNOW, FANCY DATE NIGHT. WELL, I KNOW IT’S UNLIKE JUSTIN. AND WHEN HE WAKES UP AT 130 IN
THE MORNING, THAT’S WHEN HE’S IN THE AFTERNOON, 100% AND CHAMPAGNE HIS LIFE BECAUSE HE LIKES YOU. IT’S LIKE A QUICK COOK. LIKE YOU’RE JUST PUTTING A LITTLE,
YOU’RE TAKING THE CHILL OFF OF
IT. SO WE’RE DONE WITH THAT. SO WHAT YOU WOULD DO HERE IS THE
FINISHED PRODUCT, WHICH IS THE
TATER TOTS. AND THEN WHEN WE GO WITH THE
LOBSTER MEAT, WE THROW THAT ON
TOP, MESS THEM UP. GENEROUS BER THE WHOLE THING ON THERE. AND THEN PICO AND CILANTRO LIME
SAUCE. SO IT’S LIKE A, THE PICO ONE ON OUR FOOD TRUCKS IN OUR
RESTAURANTS. THIS IS ONE OF THE MOST POPULAR
SHAREABLE ITEMS BECAUSE, YOU
KNOW, KIND OF, YOU CAN GET A LOBSTER ROLL, YOU
CAN GET SOME, YOU, I’M NOT GONNA SHARE THIS WITH ANYONE,
NOT INCLUDING HER TODAY. OK. HE
LIKES TO EAT IT HIMSELF. NOW, Y’ALL, WHERE ARE YOUR FOOD
TRUCKS? ARE THEY EVERYWHERE? YEAH, WE’RE IN 26 STATES
THROUGHOUT THE COUNTRY. WE HAVE 40 TRUCKS THAT WE’VE
FRANCHISED THROUGHOUT THE NATION AND 10 RESTAURANTS AS
WELL. SO, GOSH, SO YOU GUYS AREN’T
DOING ANYTHING LATER. I WANT TO OPEN A CHOCOLATE
RESTAURANT LAST TIME. ACTUALLY. MAYBE WE SHOULD
GO INTO BUSINESS TOGETHER.
SHOULD WE OPEN. YES, WE JUST BECOME BEST FRIENDS. THANK YOU ENOUGH OF JIMMY. YOU GUYS NEED
TO TRY IT. OK? COME ON, TRY IT. I’M GONNA TRY IT AND THEN WE’RE
GONNA MAKE SOMETHING. I’M REALLY
EXCITED ABOUT. THIS IS THE LITTLE TEXAS, A
LITTLE MAIN YOU GUYS EAT. I’LL
EXPLAIN. WE’RE MAKING LOBSTER QUESADILLA. SO WE WANTED TO, OUR FIRST FOOD
TRUCK WAS IN CALIFORNIA IN LOS
ANGELES. SO WE WANTED TO HAVE A LITTLE
BIT OF A FLARE OF NOT JUST
LOBSTER ROLLS AND THESE ARE REALLY EASY TO
MAKE AT HOME. SO YOU’RE GONNA PUT YOUR
TORTILLA RIGHT DOWN ON THE
SKILLET IN A HOT PAN, MAYBE SOME SPRAY OR A LITTLE
BUTTER IN THIS INSTANCE, WE
DIDN’T DO ANYTHING. IT LOOKS LIKE A PIZZA COMING AWAY. IT DOES. ALL RIGHT. SO YOU WANT TO THROW SOME CHEESE
ONTO THIS GUY? SURE. SURE. ALL RIGHT. YOU WANT TO THROW
SOME LOBSTER ONTO THIS SIDE? I
HAD A FEELING. ALL RIGHT. SO LET’S PUT LOBSTER. JUST, JUST
GET CRAZY WITH IT. AND DO YOU PUT IT ON ONE SIDE OR
DO YOU, YOU KNOW, IT’S YOUR
WORLD. WE’VE LEARNED THAT YOU GUYS ARE
JUST DOING YOUR OWN THING.
THAT’S TRUE. AND THE PAIR OF LIGHT BILLS AND WHAT’S ALL THE RESTAURANTS? 100%? ALL RIGHT. AND BY THE WAY, WE
NEVER GET LOBSTER LIKE THIS. CAN YOU HAND ME THAT LOBSTER
OVER THERE? OH, YEAH, YOU’RE NOT
GOING MA YOU THINK MY MAN’S GONNA HOLD IT? HOLD IT OVER. WOW. WOW. IT’S MORE LIKE A LOOK AT IT. BUT YOU KNOW, YOU HAVE TO FLIP THIS THING OR
YOU HAVE TO FLIP IT AND YOU KIND
OF JUST, I’M GONNA OPEN IT SO MY MAN CAN
EAT IT WITHOUT THE CAR BECAUSE HE IS A, THIS IS, THIS IS NOT A TRUE
REPRESENTATION OF HOW MUCH
LOBSTER IN THE CASE. THIS IS INSANITY. ALL RIGHT. IT’S A NICE FLIP. OK. AFTERWARDS IT’S SAME SAUCE. WE’RE GONNA DRIZZLE OVER WITH
JIM LEFT ON THE OTHER SIDE OF
THE TABLE. THANK YOU. THANK YOU. IS IT? SO DELI IS ALREADY EATING. SHE DOESN’T EVEN
CARE ABOUT THE REST OF THE ROOM, BY THE WAY. WHO AM I KIDDING?
THIS IS NOT MINE. THIS IS MINE. THAT WOULD HAVE BEEN AMAZING.
THANK YOU GUYS. THANK YOU SO
MUCH. AND TO GET THESE RECIPES AT
TODAY.COM/FOOD TWO RECIPES THAT WILL HELP CUT OUT THE FAT.
BUT THESE ARE RECIPES THAT ARE
STILL DELICIOUS. RIGHT? YES. ABSOLUTELY. SO, IN MY HOUSE WE ARE STRICT
ADHERENT TO TACO TUESDAY AND,
AND, AND ISN’T THAT A GOOD DAY? IT’S LIKE YOU WAKE UP, THE KIDS,
WAKE UP IN THE MORNING. IT’S LIKE IT’S TACO TUESDAY AND
THEN THE WHOLE DAY IS GOOD.
EVERYTHING. SO THIS IS ACTUALLY WE MAKE A TATER
TOT TACO CASSEROLE. IT IS DIVINE, BUT WE CAN’T BE
DOING THAT EVERY DAY. SO, SO WHAT WE DID, WE’RE DOING
A QUINOA SWEET POTATO TACO. ABSOLUTELY WONDERFUL. WE’RE GONNA ROAST THESE
VEGETABLES WE OF COURSE, WANT TO
PUT A LITTLE OLIVE OIL. WE’RE GONNA DO A LITTLE BIT OF
SALT AND THEN TOSS THAT ROUND THAT’LL GO INTO AN OVEN 350
DEGREES. YOU KNOW, JUST UNTIL
THEY’RE SO WITH YOUR SWEET POTATOES NOT TO
CUT YOU OFF. YOU. NOW, HOW DO
YOU CUT THEM? WHAT’S YOUR, WHAT’S YOUR SECRET?
OH, OK. SO FIRST WE’RE GONNA PEEL THEM
AND YES THEY ARE. THEY’RE NOT
THE EASIEST THING. BUT WHAT YOU ALWAYS WANT TO
REMEMBER IS THAT YOU’RE GONNA
NEED TO GIVE IT A FLAT SIDE. IF YOU’VE GOT SOMETHING THAT
ROLLS AND YOU’VE GOT FINGERS THAT CAN GET INVOLVED IN A
REALLY SHARP KNIFE, HONEY, THE TOTS RIGHT THERE ON THAT SIDE. SO NOW WE WOULD GO HERE.
DO YOU SEE HOW MUCH EASIER THAT
IS? AND NOW WE HAVE OUR NICE SO THAT IF IT ROLLS ONIONS, ALL THAT. SO WE ARE GONNA SALUTE SOME
VEGETABLES. WE HAVE RED ONIONS AND PEPPERS
THAT’S GOING INTO A NICE HOT
PAN. WE WANNA COOK THAT DOWN UNTIL IT
GETS SUPER WILTED. GET THAT
FLAVOR GOING. NOW, ONE OF THE THINGS TACO
SEASONING HAS MORE A MINUTE. I MEAN IF I EAT IT THE
NEXT DAY, I CANNOT GET MY RINGS
OFF. MY FACE IS SO LOADED. I CAN’T EVEN OPEN MY EYES. SO I MAKE MY OWN. SO WE HAVE UM AND WE’RE GONNA DO
IT IN THIS SOUR CREAM. YOU COULD ALWAYS DO GREEK YOGURT
IF YOU WANTED TO UM WE HAVE A LITTLE BIT OF SALT,
CUMIN AND CHILI POWDER, CILANTRO AND A LITTLE LIME AND NOW WE’RE GONNA MIX THAT UP. SO NOW WE’RE GONNA GET AWAY FROM
ALL THAT SODIUM CHEMICAL LADEN
TACO SEASON PACKET AND UM, ROLL RIGHT OVER HERE.
WHAT’S THE VERDICT GUS MICROWAVE THERE? 00 GOSH, THANK
YOU, HONEY, THAT’S MY BEST TIP. UM SO IF YOU HAVE AN AVOCADO THAT
IS HARD AS A ROCK, YOU CAN STICK IT IN THE
MICROWAVE FOR 10 SECONDS. NO LONGER. 10 SECONDS. IT WILL BE SOFT. I’M NOT KIDDING YOU. I’M SERIOUS. THIS IS THE, THIS IS LIKE GUACAMOLE
EVERY DAY. I KNOW. YOU KNOW, HOW DO WE WORK ON THAT? ROGER. ONE OF MY MOST FAVORITE THINGS
IN THE WORLD IS A LOBSTER,
MACARONI AND CHEESE. I’M OBSESSED. BUT AGAIN, WE CAN’T DO THAT
EVERY DAY. SO WE’RE GONNA SWITCH
OUT. WE’RE GONNA DO A SPAGHETTI
SQUASH, LOBSTER PASTA. ISN’T IT WONDERFUL? WITH A LOT
OF SPRING VEGETABLES? I MEAN, WE’RE REALLY, YOU KNOW,
WE’RE GETTING THERE AND IT WAS A LITTLE HARD. GIVE ME TWO MORE SECONDS. I DON’T KNOW THAT IT WAS ON, DID
IT TURN ON? THE NUMBERS WERE
GOING DOWN AS LONG AS IT WORKS. SO WE WANNA GET OUT ALL OF THESE, UM,
SEEDS. WE’RE GONNA FLIP THIS
OVER, ADD JUST A LITTLE BIT OF WATER
TO THIS PAN THAT WILL STOP IT
FROM DRYING OUT. WE’RE GONNA COOK THAT FOR ABOUT
45 MINUTES AND THEN WE’RE GONNA MAKE OUR
SAUCE. SO WE HAVE A LITTLE BIT
OF LEMON JUICE. WE HAVE A LITTLE BIT OF UM LEMON
ZEST CHILI POWDER, MIX THAT TOGETHER
AND THEN EVERYTHING GOES INTO
THE POT AND THEN WE HAVE THIS FANTASTIC
DISH THAT IS SUPER LIGHT, SUPER HEALTHY AND ABSOLUTELY
DELICIOUS SWEET PEAS THERE FROZEN. DON’T YOU LOVE THE? WHAT’S THE VERDICT GUYS? WHAT’S THE VERDICT? A LITTLE? OK. YOU ARE, THAT IS NOT THE TRUTH. I THINK IT’S MY, I I ASKED HIM, I SAID IT WAS A, IT WAS A, IT’S MORE FOOD. AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? BUT DAVID, WE’RE GONNA KICK IT
UP A NOTCH. WE LIKE THE IDEA.
SEVERAL MATCHES MATCHES. OK? WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE
YOU’RE IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS, FEEL FREE TO USE LA UH,
UH, LOBSTER TAILS IF YOU WANT TO AS
WELL. SHRIMP, CHICKEN BACON, YOU MAKE IT YOURS. SO, RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES. AND YOU DON’T WANT TO RUSH THIS
PROCESS BECAUSE SEAFOOD CAN COOK VERY QUICKLY AND YOU
DON’T WANNA OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT. BUT WHAT DO YOU WANT TO DO? YOU SEE THAT LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE? WHAT YOU WANT TO DO NEXT IS USE FROZEN LOBSTER. I KNOW. DOES
THAT SOUND LIKE SOMETHING YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. YES. FROZEN SEAFOOD WORKS THAT WAY.
YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT. YOU’RE GOOD TO GO.
CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES. LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER YOU WANT TO
DO NEXT IS YOU WANT TO MAKE YOUR
ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE,
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY, THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE, MILD SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE HAVE SHARP CHEDDAR FOR
THAT NICE LITTLE T WHERE IT HITS YOU RIGHT BACK
HERE. SO IT’S ALL ABOUT BALANCE. ALL ABOUT BALANCE LADIES. ALL
RIGHT. SO VERY EASY. DON’T
BLINK. YOU MIGHT MISS THE STEPS TO THE
ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES SO HEAVY CREAM IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT, LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF HOMOGENIZED
WITH THAT HEAVY CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR CAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR. I DO IT BECAUSE WHY NOT SO INTO
THERE? WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE
SWEETNESS AND BALANCE EVEN MORE SO TO THAT LOBSTER MAC
AND CHEESE. WOW. OK. AND I ASSUME WE GOTTA ADD THE
CHEESE, WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE, WE WANNA ADD OUR
PASTA. I LOVE USING CAVA TAPE. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRIVE MACARONI. NO, JUST YOU ADD THAT THERE. ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND SHOW AND WAIT. WE WANNA ADD THAT PARMESAN
CHEESE ON TOP. WE DON’T HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL. WE
PUT THAT INTO THE OVEN. O TAKE IT OUT, BAKE IT ABOUT A ABOUT A BOO. DID YOU SEND US ANY? OH, WAIT RIGHT THERE. CAN YOU SEE THAT
BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? I JUST WANNA HUG THAT CHEESE.
CAN YOU PASS ME THAT CHEESE, PLEASE? DAVID. I JUST WANNA HUG, I WANNA HUG. I WANT A HUG. VIRTUAL HUG DAVID.
DAVID. THIS WAS AWESOME. OH, LOOK, HE’S FEEDING ME. OK.
READY. HI, EVERYTHING. WHERE YOUR MOUTH, MY MOUTH IS THERE ALL THE TASTE AND NONE OF THE
CALORIES. THAT WAS AMAZING. OH GOD, I LOVE HIM. BY THE WAY HE MAKES, I MEAN IT’S
AMAZING, BUT THERE’S SOMETHING ON DAVID
THAT ADDS A SPECIAL SAUCE. THIS RECIPE HEAD TO TODAY DOT
DOT COM SLASH FOOD. THANK YOU,
DAVID. THANK YOU DAVID. HE’S THE BEST. CONGRATS ON THE NEW PBS SHOW
CALLED THE GREAT AMERICAN
RECIPE. SO WHO BETTER TO PUT A TWIST ON
SOME AMERICAN CLASSICS? AND WITH THE FOURTH OF JULY
COMING UP, IF YOU WANT TO COOK WITH US, BY
THE WAY, YOU CAN SCAN THE QR CODE FOR
THIS RECIPE AND ORDER THE INGREDIENTS WITH
JUST A SINGLE CLICK. JUST SELECT, ADD INGREDIENTS TO
CARD, SCHEDULE THAT PICKUP OR DELIVERY
LITERALLY COULD NOT BE EASIER. ALEJANDRA, WHAT DOESN’T SEEM
EASY TO ME IS A CLAM BAKE. IT’S
SOMETHING I WOULD TICKET TO GO TO BECAUSE I
COULDN’T POSSIBLY DO THIS AT
HOME. BUT THAT’S NOT THE CASE. NO, IT’S NOT THE CASE. AND I’VE GOT A REALLY FUN
KIND OF TWIST ON IT FOR YOU. SO WE’RE MAKING A SHEET PAN CLAM
BAKE. OK? AND THAT JUST MAKES IT
SO MUCH SIMPLER. SO WE’RE GOING TO START OUT BY
PAR COOKING THE POTATOES
BASICALLY, YOU WANT TO GET THEM COOKING
FIRST SO THAT THEY COOK AT THE
SAME TIME AS THE SEAFOOD. OK? SO YOU JUST WHOLE POTATOES. YOU DON’T WANT RAW POTATOES WITH
YOUR DELICIOUS SEAFOOD AND YOU DON’T WANT TO DRY OUT
THE SEAFOOD ABOUT SEVEN MINUTES. BOIL THEM.
PERFECT. READY TO GO PUT MY SHEET PAN AND THEN YOU ADD ALL THE FUN
STUFF. SO THIS IS LIKE YOU CAN
HELP ME OUT HERE. WE’VE GOT SAUSAGE, WE’VE GOT SOME C WHICH IS MY ABSOLUTE FAVORITE IN
THE WORLD ON THEIR CORN. AND THEN OF COURSE, OUR
CLAMS I’M USING CHERRY STONE, THE HERB IN HERE TOO, LIKE YOU, I LOVE A LOT OF GARLIC AND
EVERYTHING. I MEAN, THIS IS
EASY. SO IT’S LIKE A ONE SHEET SHRIMP AND MUSSELS TO YOU. AND YOU KNOW WHAT, THIS IS THE
SORT OF THING LIKE, SEE WHAT’S
GOOD. RIGHT? YOU CAN PICK AND CHOOSE WHAT IS
YOUR FAMILY? LIKE, YOU CAN HAVE LOBSTER HOW MUCH YOU HAVE TO, THE SHRIMP, YOU
JUST LITERALLY, YOU JUST WANT GET
THAT ALREADY. THEM ALL OUT. AND THEN IT LOOKS BEAUTIFUL LIKE
THIS. AND THEN WHAT WE DO IS WE MAKE
OUR MIXING LIQUID. SO OVER HERE, I’VE GOT TWO CUPS
OF WINE. SOME DELICIOUS MELTED
BUTTER THAT ADDS SO MUCH FLAVOR.
SEAFOOD. I THINK I COULD DO THIS. YEAH, YOU
COULD DO THAT. SMOKED PAPRIKA.
YOU MIX THIS ALL UP AND I LOVE THIS BECAUSE YOU’RE
JUST GETTING SO MANY GREAT
FLAVORS HERE AND THEN YOU JUST POUR THAT
RIGHT ON THE PAN, ALL OF IT. YOU DON’T SAVE ANY
FOR LATER. NO, NO, NO. LET IT ALL GO. WE’VE GOT
OUR TASTERS OVER THERE. I FEEL LIKE THAT IS HOW THE HEAT HE’S GOOD. HUH? OK. YOU COVER THIS WITH OIL LIKE REALLY TIGHTLY WRAPPED
IT FOR HOW LONG IT DEPENDS. ABOUT 25 35 MINUTES.
JUST CHECK IT. BASICALLY, YOU
WANT THE CLAMS TO BE OPEN UP ONCE THE CLAMS ARE OPEN,
READY TO GO. THAT’S AMAZING. SERVE IT WITH SOME BREAD. MORE
MELTED BUTTER. EVERYBODY CAN FEAST. ENJOY LIKE
OUR BEAUTIFUL, I MEAN, WHAT DO YOU DELICIOUS?
RIGHT. LOOK, WHAT ELSE ARE YOU MAKING? AND
ALL RIGHT. SO MY OTHER THING IS I LOVE
THINGS THAT HAVE A LITTLE BIT OF
LATIN FLAIR. YOU KNOW WHY I LOVE IT. SO WE, WE GOT TO REPRESENT. SO WE’RE DOING
A MEXICAN STREET CORN STYLE
PASTA SALAD. SO BASICALLY TAKING THAT A LOT. OK. SO YOU TURN UP YOUR CORN, MAKE A SAUCE WITH SOME MAYONNAISE, SOME
CHILI, SOME CHIPOTLE, ALL OF
THAT. IT ALL IN WITH THE MAC. OH, HERE
IT IS. YES, THAT’S GOOD. THIS IS
A GREAT IDEA. THAT’S THE IMPORTANT PART. YOU
CAN TASTE IT. IT’S A GREAT SALAD THAT MUCH EITHER, BUT A STREET CORN VERSION OF IT.
I LIKE, YOU KNOW WHAT? I DON’T LIKE GETTING THE CORN IN
MY TASTE. SO I LIKE BEING ABLE TO
EAT IT WITH A, THAT’S DELICIOUS. RIGHT. NOTHING ELSE
STILL. LOBSTER ROLLS STILL REMAIN QUITE
POPULAR NBC. NEWS CORRESPONDENT AND HOST OF
STAY TUNED OVER ON SNAPCHAT SAVANNAH SELLERS WENT
TO MAINE TO MEET THE, THE REAL LOOP BEHIND LOBSTER. THERE IS A LOOP AND WE
WENT FISHING FOR LOBSTER
TOGETHER. IT WAS REALLY FUN. YEAH, WE DID, WE DID. I THINK YOU’LL
SEE SOME OF THAT. WE ACTUALLY
CUT A LOT. I’LL TELL YOU THAT AFTER TWO.
BUT THAT’S RIGHT. LUKE HOLDEN IS A THIRD
GENERATION LOBSTER MAN WHO STARTED A CAREER IN FINANCE IN
NEW YORK. BUT THEN AFTER SEARCHING FOR HIS
GO TO COMFORT FOOD AND NOT
FINDING IT HERE, HE REALIZED A NEW DREAM, TAKE A
LOOK. I LOVED THE EXCITEMENT OF
DROPPING A TRAP OVERBOARD, LETTING IT SIT FOR A COUPLE OF
DAYS AND HAULING IT UP AND JUST WONDERING
WHAT WAS INSIDE. LUKE HOLDEN, GREW UP ON THE MAIN
COAST, OBSESSED WITH LOBSTER. I’M ACTUALLY A THIRD GENERATION
LOBSTERMAN. SO I GREW UP ON THE
WORKING WATERFRONT. I LOVE THIS INDUSTRY. I LOVE BEING A PART OF IT AFTER
GRADUATING FROM COLLEGE AND
GETTING A JOB IN FINANCE. IT WAS THAT FIRST LOVE THAT
SPARKED AN IDEA. BUT YOU DIDN’T THINK AT FIRST
THAT YOU NECESSARILY WERE GOING
TO DO THIS, RIGHT? I HAD A GREAT EXPERIENCE ON IT.
IT WAS JUST, IT WAS A JOB. I WAS SITTING AT MY DESK ON A
SUMMER SUNDAY AFTERNOON. I WAS MISSING HOME. I WENT ONLINE LOOKING FOR
SOMETHING THAT REMINDED ME OF
HOME, WHICH WAS A MAIN STYLE LOBSTER
ROLL AND THERE WAS NOTHING. SO LUKE APPROACHED HIS DAD WITH
A BUSINESS PROPOSAL TO BRING A QUINTESSENTIAL MAINE LOBSTER
SHACK TO THE MIDDLE OF
MANHATTAN. HE LOOKED AT IT. HE SAID, I THINK YOU CAN OPEN A
LOBSTER SHACK IN NEW YORK CITY
FOR 35,000 BUCKS. AND I SAID, YEAH, I THINK I CAN, LET’S TRY
IT. AND SO HE ACTUALLY BORROWED AGAINST HIS
401K TO COME UP WITH, WITH HALF
THE MONEY. OK. SO YOU’VE GOT THE MONEY. YOU’RE
LIKE, I NEED A PARTNER. SO, WHAT’D YOU DO? I WROTE THIS
POST UP THAT I PUT ON
CRAIGSLIST. IT, LIKE FIRST TIME I EVER
PROBABLY GONE ON CRAIGSLIST. YOU’D NEVER NEEDED THE COUCH OR
SOMETHING BEFORE THE POST WAS SOMETHING LIKE I HAVE
NO EXPERIENCE, LIMITED FUNDING. AND LIKE, WE JUST GOT TO FIGURE
THIS OUT TOGETHER AND I GOT LIKE 700 RESPONSES. AND THEN I
COME ACROSS BENTS. I MET LUKE AND IT WAS
IMMEDIATELY CLEAR THAT LIKE,
THIS IS A GUY WHO HAS ONE PASSION HIS WHOLE LIFE. AND
THAT’S LOBSTER. THE TWO SIGNED A LEASE AND JUST
30 DAYS LATER OPENED, LUKE’S
LOBSTER. I LEFT BEN AND MY FATHER THAT
MORNING AT LIKE 830 BECAUSE YOU,
BY THE WAY, STILL HAVE A DAY JOB. AND I’M LIKE, GOOD LUCK. I’M NOT
REALLY EXPECTING THAT REALLY. WE’RE GOING TO DO ANY SALES. SO
IT’S LIKE NOON TIME AND ABSOLUTE CRICKETS AT TWO
O’CLOCK EITHER BETTER. MY FATHER’S
SERVICES WHEN THEY’RE LIKE, YEAH, THERE’S A LINE AROUND THE
BLOCK, LIKE JEFF’S HEADING BACK UP THE
MAIN TO GO GET MORE LOBSTER. SEVEN MONTHS LATER, LUKE QUIT
HIS DAY JOB. I TOOK A $35,000 SALARY AND NO
HEALTH INSURANCE. I WAS ALL IN. WHAT DID YOUR MOM THINK OF THAT?
MY MOM CRIED, BUT HER CONCERN WAS SHORT LIVED OVER THE NEXT 10 YEARS. LUKE AND
BEN LAUNCHED 40 LOBSTER SHACKS ACROSS THE
COUNTRY AND WORLD. ALL RIGHT. IT’S KIND OF INTERESTING. YOU
PUT THE SHOE ON FIRST AND THEY DID SOMETHING ELSE TO
EXPAND TOO. WE REALIZED THAT HAVING THE
DIRECT CONNECTION TO THE
FISHERMEN, WE WERE ULTIMATELY GOING TO HAVE
TO CONTROL OUR OWN DESTINY BY STARTING OUR OWN
SEAFOOD PRODUCTION PLANT HERE IN MAINE AND NOT HAVING A
KIND OF GO OUT ON THE OPEN MARKET AND
BUY A LOBSTER FROM WHOEVER
HAPPENED TO BE SELLING TODAY. LUKE’S LOBSTER CONTROLS
EVERYTHING FROM OCEAN TO TABLE. WE’VE BEEN IN CHARGE OF THAT
LOBSTER FROM THE MOMENT IT WAS
CAUGHT. ALL RIGHT. BUT WHEN COVID HIT SO DID A
WHOLE NEW SET OF PROBLEMS, IT WAS LIKE, I WAS A LITTLE KID. I LITERALLY CALLED MY FATHER AND
I SAID I JUST NEED YOU TO COME
TO WORK TODAY. AND I WAS LIKE, JUST CRYING. WE WERE OVER 600 PEOPLE
THAT DIED OF 2019. WE LAID OFF EVERYBODY BESIDES 23
PEOPLE, WHICH IS CRAZY. AND THEN WE JUST UM YEAH, I KNOW IT’S HARD AND THEN WE
JUST LIKE STARTED MAKING PLANTS SLOWLY BUT SURELY THEY BUILT
THAT. I MEAN, HOW DO THINGS FEEL FOR
YOU RIGHT NOW? THERE’S LIKE LIGHT AT THE END OF
THE TUNNEL, THE SUN IS STARTING
TO SHINE. IT’S LOBSTER ROLL SEASON.
SPEAKING OF WHICH? ALL RIGHT, I HAVE TO TELL YOU
ALL SOMETHING, A LITTLE BIT OF A
CONFESSION. THIS IS ACTUALLY GOING TO BE MY FIRST LOBSTER ROLL LIKE EVER. THAT BLOWS MY MIND. OK. REALLY GOOD. I KNOW YOU HAVE TWO LITTLE
DAUGHTERS DO YOU THINK THIS IS GONNA BE 1/4
GENERATION LOBSTERING FAMILY. I HAVE A THREE YEAR OLD WHO WILL
HAVE A LICENSE WHEN SHE’S SEVEN. I WANT THEM TO BE VERY
COMFORTABLE IN THE OCEAN AND I SUSPECT THEY’LL LOVE JUST
THE EXCITEMENT OF, OF PUTTING THAT TRAP INTO THE
OCEAN AND PULLING UP AND SEEING
WHAT’S INSIDE. AND I’M LIKE, REALLY EXCITED TO
TEACH HIM ABOUT THAT. OH, WHAT A GREAT GUY. I KNOW HE WAS SO GREAT. AND NOW AS MANY COMPANIES HAD TO
DO DURING COVID, LUKE’S TEAM PIVOTED TO KEEP
THEIR BUSINESS GOING. THEY STARTED AN ECOMMERCE SITE
TO SELL FISH DIRECTLY TO
CUSTOMERS. AND THEY LAUNCHED A LINE OF
PRODUCTS AT WHOLE FOODS. IT’S ACTUALLY TWO REVENUE
STREAMS THAT NOT ONLY KEPT
LUKE’S LOBSTER AFLOAT, BUT ALL THE FISHERMEN, THEY SUPPORT PEOPLE LIKE CAPTAIN
STEVE TRAIN WHO WAS IN THAT PIECE SHOWED ME HOW TO FISH
FOR LOBSTER, SHOWED ME HOW TO BAND UP THE
CLAWS. EVERYTHING WAS PRETTY COOL. WAIT, YOU ACTUALLY DID THE BANDY WITH THIS TOOL AND EVERYTHING. IT WAS VERY SCARY OUT. THANKS TO LUKE’S. SO, WHAT ARE YOUR THOUGHTS ON
LOBSTER ROLLS? I LIKED IT. YEAH. YEAH. I’M NOT BIG ON CRAIG LOVES IT. I MEAN, DO YOU LIKE BUTTER ON IT? IT’S
BUTTER AND WHAT’S THE OTHER ONE? IT’S LIKE A MAYONNAISE. YOU CAN
HAVE IT MORE MAYONNAISE. THIS IS THE PERFECT MIX OF
SEASONINGS. IT’S NOT TOO, WE’VE GOT A DROP WELL DONE AND WE ALWAYS LOVE IT. WHEN
PEOPLE BRING FOOD INTO THE
STUDIO NOW. WELCOME BACK TO NORMAL. I JUST BIT MY CHEEK. NO, NO. THAT HURT DOWN. I WAS LIKE INHALING IT. 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. WE ARE BACK WITH ONE OF OUR
FAVORITES. VALERIE BERTINELLI, WHO LOVES TO SHARE HER FAMILY
RECIPES AND HER FOOD NETWORK
SHOW. VALERIE’S HOME COOKING NOW IN
ITS 13TH SEASON AND BY THE WAY, IT WAS NOMINATED FOR A DAYTIME
EMMY THIS YEAR. YES, INDEED. AND SHE’S DOING A
LITTLE HOME COOKING FOR US. WE LOVE A SIMPLE SUMMER DISH.
YEAH. AND THIS IS GREAT FOR THE GRILL
OR YOU CAN DO IT, UM, IN INSIDE
YOUR KITCHEN. IT DOESN’T MATTER, BUT IT’S A
GREAT LITTLE MARINADE FOR
SALMON. YOU COULD ALSO MAYBE PUT THIS ON
ANY OTHER PROTEIN THAT YOU LIKE
CHICKEN TOFU, WHATEVER YOU LIKE. SO, WE HAVE SOME LEMON JUICE
RIGHT NOW. I’VE GOT SOME WINE. I
MEAN, I’M SORRY, SOME, I WANT SOME
WINE. UM, I’VE GOT SOME OIL AND A
GARLIC CLOVE IN HERE. I’VE GOT A LITTLE SPICINESS WITH
THE CHILI FLAKES AND THEN WE
HAVE SOME LEMON ZEST BECAUSE YOU
REALLY WANT THAT TO BRIGHTEN UP
YOUR DISH. AND THEN THE GREENS ARE, THIS IS
BASIL. HAD TO BE SURE I OF GLASSES ON. UH, AND HERE IS SOME PARSLEY. SO
WE’RE MAKING UP LIKE A LITTLE, A LITTLE HERBIE SAUCE THAT’S GOING TO CHIMICHURRI. RIGHT. I EVEN KNOW WHAT TO DO. SO, GET THAT PESTO IS USUALLY A NUT AND OIL
AND A GOOD HERB. OK. SO HERE WE GO, THAT’S GONNA
GET, UM, AND THEN I’M NOT GONNA DO IT ALL THE WAY WE GOT IT. OK. SO, AND THEN YOU, YOU LAY THAT OVER HERE OVER ON
TOP OF YOUR SALMON AND THEN YOU’RE GONNA CUT YOUR
SALMON INTO BITE SIZE PIECES AND YOU CAN USUALLY GO BY IT KIND OF TELLS YOU WHERE YOU
CAN DO IT AND THAT ACROSS THAT WAY. DO YOU, SO YOU PUT THIS AT THE
END OR LIKE ON THE END OR DO YOU
PUT IT IN THE, YOU’RE GONNA DIP IT IN OR UM DRIZZLE IT OVER. SO FOR THIS SAUCE AND HERE WE’VE
GOT UH IT LOOKS LIKE PEPPER, PEPPER MIGHT BE HERBS. Y’ALL GOT ME FOR CLEM DOLLAR
LITTLE SIT DOWN THERE. SO GET THE SALMON IN THERE, GET
IT ALL NICE AND COATED AND THEN, AND YOU WANNA BE GENTLE WITH
THESE GUYS. SO MAYBE NOT PUT THOSE IN AND
THEN SOME OF THE LEMON GET THAT IN THERE TOO BECAUSE YOU
DON’T WANT TO BREAK APART THE, YOU’RE GONNA PUT THESE ON
SKEWERS AND THAT’S THE IMPORTANT PART MAKES IT EASIER TO COOK ON
A GRILL. DELICIOUS WITH THIS LEMON,
RIGHT? AND SO THESE ARE YOUR BITS AND
PIECES. SO SEE HOW WE’VE GOT
THEM ALREADY DONE. YOU WANT TO START WITH THE UM
YOU WANT TO GET AT LEAST FOUR PIECES ON
THERE OF YOUR SALMON. SO YOU GO SALMON, ONION LEMON. YOU ADD LIKE A PINEAPPLE IF YOU
WANT THAT KIND OF REALLY GOOD. BE ABSOLUTELY AMAZING. PLACE IT ON YOUR, AND THEN YOU GET THAT ON THE
GRILL PAN AND YOU JUST LET THOSE GO AGAIN. YOU DON’T WANT TO FIGHT THE
GRILL AND YOUR FISH BECAUSE YOU WANT THE FISH TO RELEASE
REALLY EASILY AND GENTLY. SO YOU JUST LET THAT GO BECAUSE IT’S, YOU KNOW, A COUPLE OF MINUTES SALMON. I ACTUALLY LIKE MY
SALMON WELL DONE. BUT IF YOU WANT IT LESS MEDIUM, I CAN ACTUALLY EAT ONE OF THOSE. IT’S SUSHI, BUT I WAS AFRAID, I
DON’T KNOW HOW LONG IT’S BEEN
OUT. YEAH. YEAH. OK. SO IF WE WANT TO MAKE A NICE
SLAW TO GO WITH IT, THIS IS ONE
OF MY FAVORITE VEGETABLES. THIS IS FENNEL. VERY ITALIAN, VERY ITALIAN. SO,
WHAT YOU WANT TO DO, I KNOW I’M GONNA BE VERY CAREFUL
AND JUST BECAUSE I HAVE SLICED
MY FINGER. ME TOO. ME TOO. SO YOU JUST WANT TO GET,
YOU WANT TO GET REALLY NICE
THIN. YEAH, I SEE. SEE. SO IT REALLY
TURNS INTO A NICE SLAW. WHAT IS THIS? APPLES? THE YES. OK. YOU TELL ME SO. AND CABBAGE? YES. AND, AND THEN THE FENNEL
ADDS A REALLY NICE KIND OF ANISE
FLAVOR TO IT. LIKE A, LIKE A BLACK LICORICE
FLAVOR. THAT’S THE DRESSING YOU’RE GONNA
PUT IN AND THAT’S LIKE ORANGE
JUICE AND OIL AND ZEST AND A LITTLE BIT OF MUSTARD.
YES. AND THEN YOU GET THIS BEAUTIFUL,
THESE LITTLE FRAS FROM THE DILL ON TOP OF THAT AND
THEN YOU MIX THAT TOGETHER AND YOU SERVE IT ALL TOGETHER THAT YOU CAN MAKE THIS EARLY. IF
YOU WANNA MAKE THIS THE DAY
BEFORE WE’RE GONNA TRY SOME SALMON. YES. TRY IT. YOU’RE GONNA LOVE
IT. MM. IS IT YUMMY? OH MY GOD. VALERIE. RIGHT. THIS IS LIKE THE PERFECT SUMMER DINNER.
YES. AND FOR ALL THE, ALL OF YOUR
FRIENDS WHO SOME OF THEM ARE
VEGETARIAN, SOME OF THEM ARE PESCATARIAN. SO YOU COULD DO THIS WITH BEEF.
YOU COULD DO THIS WITH SALMON. YOU COULD DO THIS WITH TOFU. I COULD DO IT WITH SHRIMP. IT IS
SO YUMMY. I WANT TO TRY THE
SALAD PORTION AND THE SALAD. IT’S GOT A LOT OF FLAVOR BETWEEN
THE SWEETNESS AND THE LIKE LICORICE FLAVOR OF
THE FENNEL. YEAH. RIGHT. FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD VALERIE. WE LOVE YOU. I’M HAPPY TO BE HERE. I’M HAPPY TO BE HERE. I SAY THAT TO WOLF ALL THE TIME. EVERY TIME, ERIC REPA STOPS BY. WE KNOW THAT WE ARE IN
THE PRESENCE OF GREATNESS. SO
HAPPY TO SEE YOU FINALLY ERIC, THIS IS YOUR KITCHEN TOO AND WE
FEEL LIKE IT’S TIME YOU ARE
BACK. SO WE’RE HAPPY TO HAVE YOU.
THANK YOU SO MUCH. OK, TELL US WHAT ARE WE GOING TO
MAKE? WE ARE GOING TO PICKLE SOME
RAMPS BECAUSE THEY ARE IN
SEASON. IT’S THE BEGINNING OF THE
SPRING. SO WHAT WE DO, WE TAKE
SOME RAMPS. WE ARE GOING TO SO RAMPS ARE BASICALLY WILD, WILD GARLIC GARLIC AND WE ARE GOING TO PUT A BIT OF
SALT, DISSOLVE IT WITH SOME SUGAR, SUGAR. WE HAVE WATER AND
STIR IT OR WE CAN STIR IT A LITTLE BIT. IS THAT YOU PICKLE ANYTHING
SALT, SUGAR WATER. AND THEN WE HAVE VINEGAR, OF
COURSE, VINEGAR. AND THEN WE ARE GOING TO PUT IT
HERE TO POUR IT IN A JAR. HOW LONG DOES IT TAKE TO PICKLE
THINGS? YOU PICKLE FOR ABOUT?
WELL, FIRST OF ALL, THE LIQUID HAS TO GO ON TOP OF
IT, THEN YOU LET IT COOL. THEN YOU KEEP IT FOR A WEEK AND FRIDGE LIKE THAT AND THEN YOU CAN KEEP IT FOR A
LONG TIME. SO WE’RE GOING TO LET IT, THEN WE HAVE SOME ONION AND BUTTER. WE ARE GOING TO ADD SOME FRESH
PEAS BECAUSE THE PEAS ARE IN
SEASON IN THE SPRING. SO THEY FROZEN, THEY ARE NOT FROZEN, OF COURSE, NOT JUST MAKING SURE, BUT THEY ARE GOOD. IT’S
THE BEGINNING OF THE SEASON. SO IT’S FANTASTIC BECAUSE THEY
ARE VERY SWEET, VERY SWEET, VERY
TENDER. I’M GOING TO ADD SOME WATER IN
IT LIKE THIS AND MAYBE NOT ALL THIS BUTTER BUT
SOME, A LITTLE BIT LIKE THIS.
THREE STICKS, THREE POUNDS A LITTLE BIT, JUST TWO. JUST BECAUSE WHY NOT PEPPER,
SALT AND PEPPER. AND THEN WE LET IT COOK FOR
ABOUT FOUR OR FIVE MINUTES. AND
THEN WE END UP WITH THE PEAS THAT ARE COOKED
LIKE THAT AND THEY ARE VERY,
VERY, VERY TENDER IF YOU WANT TO TRY
IT. NOW THEY ARE SUPER SWEET, SUPER TENDER. ARE THESE SUGAR
SNAP PEAS? NO, NO, THEY ARE JUST REGULAR
PEAS IS HOW THEY COME, THEY COME LIKE THAT AND YOU OPEN THEM AND THEY COME OUT SHOOTING AT THE CAMERA. SO NOW WE HAVE, OK, I GOT YOU. SO WE HAVE COME ON, ERIC IS A GENTLEMAN AND YOU
HAVE, UM, WE ARE, WE ARE SEASONING WITH
SALT AND PEPPER AND PEPPER. OF COURSE, THAT MINI, WHAT’S GOING ON HERE. I LIKE IT BECAUSE IT’S ALREADY PORTIONED. AND, UM, BUT IS THAT A REGULAR PORTION?
YEAH, I MEAN, I LIKE YOU. WELL, YOUR APPETITE BUT I’M PUTTING
THEM ON THIS SHEET TRAY THAT HAS
BEEN SLIGHTLY OILED WITH OILS. YES, OLIVE OIL OR ANY OIL. YOU HAVE A BIT OF
BUTTER AND THEN IT’S GOING TO THE OVEN. HOW LONG DO YOU BAKE THAT FOR? WE BAKE IT FOR LIKE FOUR OR FIVE
MINUTES AT 375. IT’S MEDIUM, MEDIUM RARE. YOU HAVE A MEDIUM RARE. I LIKE IT. ME TOO. I’M WITH ERIC AND AM I OK TO LIKE IT MEDIUM OR
NO ERIC? YOU CAN, YOU CAN LIKE
IT WELL DONE IF YOU WISH IT ALL YOU LIKE AND IT LOOK BEAUTIFUL. SO YOU LIKE IT KIND
OF THAT PINKY PINK. YES, WE’RE GONNA PUT IT HERE. THE
SALMON IS GOING, WOULD YOU LIKE A BITE IN A PLATE LIKE THIS? THEN I’M GOING TO ADD ON TOP. YOU
REMEMBER THE PICKLE, THE PICKLE?
R WE’RE PUTTING THEM ON TOP LIKE
THIS. HOW DID YOU GRIND THEM UP
AFTERWARDS? THEY WERE CHOPPED, CHOPPED AND I MIX THEM WITH THE
BLACK PEPPER AND SHALLOTS LIKE THIS AND DELICIOUS, LOVELY. SO THE PEAS ARE GOING IN THE PLATE. I MEAN, IT’S SIMPLE, RIGHT? I
THINK THIS IS A GREAT, GREAT, HEALTHY, HEALTHY AND LOVELY AND LIGHT. YES, IT’S VERY LIGHT AND IT’S FAIRLY SIMPLE, BUT JUST I’M
ADDING THE BROTH FROM THE PEAS, THE BROTH WITH THE BUTTER
BECAUSE IT TASTES SO GOOD LIKE THIS. A BIT OF FRESH MINT,
MINT, ERIC, MINT, MINT AND PEAS.
WHAT YOU’RE DOING, ERIC, SOMETIMES A LITTLE MINT, A TRICK. ERIC WAS SO HAPPY THAT YOU CAME THIS YEAR.
CONGRATULATIONS ON 30 YEARS AT
LAKE BERNARDINE. IT’S THE BEST THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. CAN I SAY THAT THIS IS PROBABLY
LIKE MY GO TO MONDAY NIGHT
RECIPE BECAUSE WE ALWAYS TRY TO GET BACK INTO
KIND OF HEALTHY EATING ON MY
DAY. YEAH. IT FEELS LIKE A HEALTHIER RECIPE
AND IT’S SO EASY AND FAST AND I LOVE A SHEET PAN BECAUSE
THERE’S VERY LITTLE CLEAN UP. WELL, I’M NOT INTO DOING DISHES, I’M WITH YOU AND YOU CAN GET THE WHOLE
DEAL ON THE ONE. LIKE YOU GET YOUR VEGGIES AND
YOUR, AND ALL YOU HAVE TO DO. CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO THAT I’M AT THE SUPERMARKET TO DE FOR THIS RECIPE. I DO MOST OF
THE TIME I COOK SALMON WITH THE
SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST, RIGHT. YOU’RE GETTING
READY FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH. GO FOR IT. WASH YOUR HAND. YEAH, I WASHED EARLIER. ALL
RIGHT. SO THAT’S GONNA GO INTO
THE OVEN. OH, AND I PUT PARCHMENT PAPER
ON, BECAUSE THAT MAKES OUR CLEAN
UP A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. YEAH, IT’S VERY EASY. WE LOVE
IT. 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST. THEN ADD YOUR SALMON FILET AND COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON MUSTARD SALT
AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT, WHISK IT.
AND THEN WE’RE GONNA COME DOWN
HERE TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. WE’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK MUCH.
YOU’RE DOING A GREAT JOB. WELL,
I, I ASSEMBLE AND I, ALL RIGHT, WE GOT, BY THE WAY, DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. NO, I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATO.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU FLAKE IT UP AFTER IT COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. TASTE TASTE. YOU HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SO TELL ME WHAT YOU THINK THAT
IS DELICIOUS, LIGHT AND FRESH
AND EASY. SO YOU HAVE THAT FOR DINNER?
THIS FOR LUNCH? HOW INCREDIBLE. OK. I, I’M GONNA TAKE THAT HOME
TO MY KIDS FOR DINNER IF THAT’S
OK WITH YOU. UM, BEFORE WE GO THOUGH, WE HAVE
TO TALK TO YOU ABOUT A PASSION
PROJECT OF YOURS. A FOOD BANK HERE IN NEW YORK. YES.
FOOD BANK FOR NEW YORK CITY. I’VE BEEN WORKING WITH THEM FOR
YEARS. UM, I’M ON THEIR BOARD AND IT’S
JUST A GREAT ORGANIZATION. WE DO A PROJECT CALLED THE WOMAN
TO WOMAN CAMPAIGN UM FOR RAISING AWARENESS FOR
DIFFERENT PRODUCTS THAT WOMEN
NEED. IT’S A GREAT THING TO RAISE
AWARENESS FOR DOING GOOD WORK AS ALWAYS FOR
THIS RECIPE, BY THE WAY, AND
TRUST ME, YOU WANT THIS RECIPE. GO TO TODAY.COM/FOOD THIS MORNING ON TODAY FOOD. WE’RE MAKING JERK CHICKEN SALMON
OR EXCUSE ME, JERK GRILLED SALMON WITH A TWIST
FROM CHEF MAWA MCQUEEN’S NEW
COOKBOOK, MAA’S WAY RECIPES AND STORIES FROM
MAW’S KITCHEN IN ASPEN, A JAMES BEARD
NOMINEE. SHE’S BEHIND THE ONLY BLACK
OWNED RESTAURANT IN ASPEN,
COLORADO. MA’S KITCHEN. MAITA AND THE CREPE SHACK. CHEF. GREAT
TO HAVE. WHAT A STORY YOU HAVE. I MEAN, BORN IN WEST AFRICA. YOU’VE
LIVED ON THREE CONTINENTS. UH, STUDIED IN, UH EUROPE CHEF
CULINARY SCHOOL IN PARIS. HOW DID YOU END UP IN ASPEN? UH,
YOU KNOW, THERE’S 6800 PEOPLE IN
ASPEN. YEAH, I WATCHED SO MUCH SO, YOU
KNOW, UH, IT WAS IN THE SOAP OPERA. SO
I SAW ASPEN AND I’M LIKE, OH MY GOD, IT’S SO
BEAUTIFUL. IT’S BETTER THAN THE ALPS. SO I MOVED TO A AND YOU’VE BEEN THERE SINCE
EARLY 2006 ISH, ACTUALLY 2002. AND, AND HOW’S
THE RESTAURANT GOING? HOW DO YOU
MUCH? DO YOU LOVE IT THERE? I LOVE IT.
THAT’S HOME FOR ME. IS THIS ONE
OF THE MEALS ON THE MENU? ABSOLUTELY. WALK US THROUGH IT.
WE, WE ONLY HAVE ABOUT THREE
MINUTES HERE. SO WE HAVE THE JERK UM SALMON. SO WE’RE GONNA START WITH ALL THESE
INGREDIENTS. WE’RE GONNA DO THE MARINADE. SO YOU HAVE YOUR SCALLION HERE, OYSTERS OVER THERE AND WE HAVE A SIDE OF JUST THE JERK SAUCE ON THE SIDE. YOU CAN TAKE IT. THANK YOU. SO YOU HAVE ALL THE
INGREDIENT HERE. SO WE HAVE GARLIC. OK. LET ME ALL RIGHT HERE. AND YOU ARE GOING TO GRIND THIS
ONE FOR ME. SO YEAH, A LITTLE NUTMEG OK. THE PEPPER. ALL RIGHT TIME. CAN YOU PUT JERK
SAUCE ON ANY PROTEIN? ANY, ANY? IT’S SUCH A GREAT THING. SO YOU
ALREADY PUT THAT AND THEN WE PUT SOY SAUCE. WHAT’S THIS ONE? OK. VINEGAR WATER AND THEN WE’RE GONNA BLEND THE WHOLE. NO, NO, NO, NO, NO, NO, NO.
WAIT, WAIT, WAIT, WAIT, WAIT,
WAIT THAT LAST LIKE THIS LAST SKIING IN AS THAT’S IT. SO IT’S, WE’RE GOING TO, YOU KNOW, SALMON. THEY’RE SKINNED. YES. LOVE IT. PERFECT FLAVOR. WHAT’S THE REACTION BEEN TO YOUR
SORT OF CULTURAL CUISINE THAT
YOU BRING FROM? YOUR LOVE? THAT’S THE ONLY CULTURE WE HAVE
IN ASPEN. OK. LIKE LITERALLY. SO WE PUT THIS IN THE REFRIGERATOR FOR
FOUR HOURS IN THE FRIDGE. YES. AND OK, WE HAVE IT HERE. WE HAVE THE GRILL READY. SO AND THEN, SO WE’RE GONNA GRILL
THE SALMON. OK. LET’S DO IT. CHEF. THIS IS UNBELIEVABLE. WE’RE GONNA, WE’RE GONNA GET TO
THE SALSA. SO YOU’RE JUST GONNA DO THIS ON THE GRILL, YOU DON’T BAKE IT OFF THE WHOLE
THING ON THE GRILL, THE WHOLE
THING ON THE GRILL, YOU CAN BAKE IT OFF UH, AFTER
YOU PUT THE GRILL MARK AND THEN PUT
IT IN THE OVEN AFTER. OK, SO WE HAVE OUR MANGO MANGO, RIGHT? SO RIPE MANGO. YOU DO EXACTLY WHAT
IS DONE HERE AND THEN I’M, YES, CILANTRO PEPPER AND GREEN PEPPER. HOW FAR AHEAD COULD YOU MAKE
THE, THE MANGO SALSA? I THINK THIS MORNING. SO YOU MIX EVERYTHING. IS THAT SAUCES? THAT IS JUST SO I KNOW YOU CAN TASTE IT, CULTURAL HISTORY, YOU CAN TASTE
IT ALL THERE, ALL THE FLAVORS. THAT IS ALL
THERE. IT’S BEAUTIFUL. WE’RE SO LUCKY TO HAVE YOU TODAY. THIS IS A FINISHED PRODUCT. IT’S BEAUTIFUL. IT IS THESE RECIPES, YOU KNOW AT
TODAY.COM/. IF YOU NEED A LITTLE INSPIRATION
FOR DINNER TONIGHT, WE HAVE GOT A DISH THAT YOU IS
PACKED WITH FLAVOR AND IT’S GOOD
FOR YOU. LET’S SAY IT TOGETHER. OLIVIER
PALAZZO IN THE CULINARY FIELD. HE WAS 15 YEARS OLD IN
PARIS, NEW YORK, ABU DHABI. AND NOW HE’S CONSULTING AS A
CHEF AT FORGER’S TABLE HERE IN
MANHATTAN. YOU GOT THE PERFECT SUMMER MEAL.
FIRST OF ALL, WE’RE SO HAPPY
YOU’RE HERE. THANK YOU. THANK YOU FOR
HAVING ME GUYS. THANK YOU SO
MUCH. WE LOVE YOUR ACCENT. FIRST OF
ALL, DID YOU KNOW THAT HODA’S
FAVORITE DISH IS SALMON? OH, YOU DID THIS JUST FOR HER OLIVIA? OK. SO WE’RE GONNA MAKE A SALMON
TACO. OK. WE’RE GONNA MAKE A SALMON
TACOS TODAY. UM, SO IT’S VERY EASY. SO WE
HAVE, UH, A BEAUTIFUL MANGO SALSA WITH A LITTLE. OH, YEAH. YEAH, THAT’S A SCOTCH BUNNY. WE LIKE THE IDEA OF A MANGO
SALSA BECAUSE IT KIND OF MAKES UP THE GAME. YES. IT UP THE GAME. YES. OK. SO, NOT LIKE THAT. HE SAID, NOT LIKE THAT. ALL RIGHT. SO, BUT YOU CAN PARTICIPATE IN,
LET ME SHOW YOU. OK. ALL RIGHT. SO WE’RE GONNA GO
TO SMALL DI UH SO WE WANT IT. LOOK HOW THIN LOOK WHAT YOU IS. IS YOUR APARTMENT NEAT. OLIVIER. YES. SOME PEOPLE HAVE THAT THING
WHERE EVERYTHING LOOKS LIKE IT’S
OK. SO YOU DICE IT UP. WHAT DO WE ADD? SO WE ADD, UM, CAN I POUR IT OIL, OIL? AND THEN WE HAVE SOME FRESH CITRUS HERE IS THAT LEMON, LEMON, LEMON AND WHAT THIS IS, THIS IS A NICE RECIPE THAT WE DO
AT FORAGES TABLE WHICH IS
LOCATED ON UH IN CHELSEA UM CILANTRO FOR THE FLAVOR. SO THEN, SO WE GOT THIS, WE GOT, WE GOT NO MOVE TO THE SALMON. SO, SO YES. AND DO YOU TAKE THAT BOTTOM
PART OFF OF SALMON? YOU KNOW,
SOMETIMES IT HAS THAT SAUCE. YES. SO THE SKIN, WE
ACTUALLY SAVE THE SKIN AND WE SEPARATELY
COOK THE SKIN. SO WE’RE GONNA MAKE A SALMON
CRISPY SKIN FOR TO, SO YOU’RE GOING TO PUT THE SAL IN HERE, THE SAL, YOU SAY OH, THE OTHER SIDE LIKE THAT
LOOK LIKE? OH MY GOD. OK. SO IT LOOKS LIKE SHE HAS SKILLS, BUT THAT’S
FAKE. OK. ALL RIGHT. SO, SO THEN WE’RE
GONNA COOK THE SALMON FOR ABOUT,
UH, 5 TO 6 MINUTES. NOT THAT LONG, RIGHT? SO 2.5 MINUTES ON EACH SIDE, 2.5 MINUTES ON EACH SIDE. AND
THEN WHAT’S HAPPENING IN THIS
PANTS TORTILLA. SO WE HAVE A, UH, A
CORN TORTILLA CORN. SO YOU CAN ALSO PUT ANY OIL IN
HERE OR JUST STICK IT IN, JUST
PUT IT IN IT JUST LIKE THAT. YES, WE WANT IT TO GET A LITTLE BIT
CHAR. I LIKE THAT LIKE THIS ONE. ALL RIGHT. OK. SO NOW WE COME BACK HERE, WE’RE GONNA BOTH. LET’S COOK, LET’S COOK. ALL
RIGHT. SO, OK, SO LET ME UH I WANNA SEE IF, IF
YOU GUYS CAN HELP ME AS WE CAN. WE CAN, WE ARE VERY
SMART. SHOW ME, SHOW ME YOUR
SKILLS. OK, LET’S GO. LET’S GO. SO HOW DO YOU LIKE YOUR NOT, NO, NOT RACE SALMON IN THE MIDDLE, IN THE MIDDLE. AND THEN I WANT A LOT OF THE MANGO. THIS MAN LOOKS BEAUTIFUL. WHAT ARE THESE?
OH, THESE PICKLED ONIONS? IS THAT WHAT THESE RED ONES ARE ON THE WAY? LIKE WHAT IS LIKE HOW CRISPY IS THAT YOU? AND I WANT SALSA. I LIKE THAT. I LIKE THE A, A LITTLE BIT OF A TOO. AND WHAT ABOUT THE TOMATOES ON
THE OTHER PLATE IS THAT? YEAH, THOSE ARE GOOD. WHO DO YOU
THINK? DID A BETTER JOB? PLEASE STOP TRYING TO WIN. THIS IS NOT A WIN LOSE THING. TOMATOES YOU GUYS CAN WE JUST EAT IT? I MEAN WITH ANY FINISH, WE CAN’T WAIT FOR YOU. OLIVIER. OH, LET ME HAVE A BITE TOO. OH MY GOD. OLIVIER. THIS IS WHAT WE WANT FOR DINNER
TONIGHT. IT’S AMAZING. NO. COOK IT WITH US. OLIVIER. THANK YOU TO GET THESE RECIPES.
HEAD TO TODAY.COM/FOOD. NI SO SOUNDS FANCY. BUT THIS IS A SHEET PAN. SO EVERYTHING IS
GONNA BE DONE RIGHT HERE. VERY
SIMPLE. THE FIRST THING WE’RE GONNA DO
IS WE’RE GONNA SLICE UP SOME
FINGERLING POTATOES. IN FACT, WHY DON’T YOU GO AHEAD
AND DO THAT FOR ME? AND THEN WE’RE GOING TO ADD SOME
GARLIC. YOU JUST SLICE THEM IN
HALF, SLICE THEM IN HALF. NOW, THIS
PART IS REALLY IMPORTANT. WE’RE ACTUALLY GONNA PUT THESE
FACE DOWN IN THIS BAKING TRAY.
THIS IS GARLIC, ONION, OLIVE OIL, DRIZZLE, DRIZZLE. ALL RIGHT. AND GET OUR HANDS
DIRTY. OH, AND DON’T FORGET THE SALT AND
PEPPER BECAUSE YOU KNOW THE INTERNET WILL TELL YOU IF YOU
DON’T THINK OF YOUR FOOD. THERE WE GO. BOOM. PUT THESE FACE DOWN. WE’RE GONNA
ROAST THESE FOR ABOUT 15 TO 20
MINUTES. TAKE THEM OFF AND THEN WE’RE
GONNA ADD THE SALMON. THIS PART, I LIKE TO KEEP THE SALMON ON IF
YOU DON’T KNOW HOW TO COOK SALMON BECAUSE
YOU COULD LIKE, DRY IT OUT AND THEN AFTERWARDS
REMOVE IT. BUT IT’S OK IF YOU DON’T, HOW DO
YOU KEEP SALMON FROM DRYING OUT?
IS THERE A, IT’S LIKE WATCHING IT? BUT
ALSO THIS SKIN ACTUALLY ADDS A FATTY
LAYER AND SO WHEN THAT’S ON IT JUST DOESN’T DRY
OUT AS FAST. EXACTLY. ALL RIGHT. SO WE’RE ACTUALLY
GONNA ADD SOME GREEN BEANS
AROUND HERE, PLUS THE CHERRY TOMATOES ALL
OVER THE PLACE. YES, SIR. WELL, NOT ALL. WELL, CARSON, THIS IS FOR MAMA,
WE GOTTA DO A LITTLE BIT BETTER
THAN THAT. PUT IT, PUT IT AROUND. I’LL WORK ON THAT. YEAH. YEAH. AND THEN PUT THE TOMATOES
AROUND. THERE. THERE YOU GO. AND THEN A LITTLE BIT OF OLIVE OIL. SO
MEANWHILE THE POTATOES ARE DOING WHAT YOU COOK
THEM AND THEY’RE CHILLING YOU.
NO, NO, NO. THEY’RE ALREADY COOKED
AND THEY’RE GONNA TAKE THEM OFF AND THEY’RE ACTUALLY GONNA LOOK
LIKE THIS RIGHT OVER HERE AND THEY’RE FULLY
COOKED ALREADY. THEY’RE ALREADY FULLY COOKED IT. THEY GET CRISPY. HOW’S ALL RIGHT? SO WE’RE GONNA, AWESOME. OK. SO WE’RE GONNA PUT THIS INTO THE
OVEN FOR ABOUT UM, 10 MINUTES, 10 TO 12 MINUTES AROUND LIKE 420 THEN BROIL IT FOR THE LAST TWO.
OK. WE’RE GONNA ACT LIKE THE
ONION. I MEAN, WE’RE GONNA ACT LIKE THE
OVENS RIGHT HERE. PEOPLE CAN USE THEIR
IMAGINATION. ALL RIGHT. ALL RIGHT. THERE YOU GO. ALL RIGHT. I’M
BACK OVER HERE. THAT, THAT’S IN THE OVEN NOW
MAKE THE DRESSING. SO WE ARE
GOING TO PUT DIJON GARLIC ANCHOVIES. OK? A LITTLE UMAMI FLAVOR. THERE
YOU GO. HEY, YOU ALREADY KNOW WHAT
YOU’RE TALKING ABOUT. SO LEMON, OLIVE OIL, A LITTLE BIT OF WATER AND A LITTLE BIT OF WATER. YEAH. AND DON’T FORGET THAT.
LEMON ZEST BANG BANG. AND THEN YOU CAN’T HAVE MICHO WITHOUT BOILED EGGS. SO I’M
GONNA SLICE THESE UP. YOU’RE GONNA WHISK THIS TOGETHER
TO MAKE YOUR DRESSING. I MEAN, THIS IS EASY. WE CAN DO IT EASY AND IT LOOKS FANCY TO DO THIS
FOR MOM GUYS. DO IT. DO IT FOR THE PART MEANS BUT THAT’S ME. OH NO, IT MEANS FROM NICE FRANCE. ALL RIGHT. NOW, LET’S BUILD IT
REAL QUICK. AND SO WE GOT SOME ROMAINE. WE’RE GONNA ADD IN
OUR EGGS, GONNA ADD HOUR ROASTED POTATOES AND NIU TYPICALLY HAS BOWED POTATOES.
BUT THESE ARE GONNA BE ROASTED. THAT’S WHY IT’S A SHEET PAN NIWA. BUT THESE AROUND AND THEN CARSON, WHAT ARE YOU DOING? OH YEAH. YEAH. BOOM. THERE WE
GO. ADD IN OUR GREEN BEANS RIGHT
HERE. OUR ROASTED TOMATOES. THERE WE GO. BOOM, OLIVES. WELL,
DON’T PUT THAT RIGHT IN THE
MIDDLE. OK. THERE WE GO. AND THEN PUT
THOSE SPRINKLE THOSE OLIVES AND THEN ADD OUR FLAKE SALMON
RIGHT THERE ON TOP. I’M GONNA SELL TO THE PEOPLE AT
HOME. YOU ADD THE SALMON TO THE
TOP. JEFF. THANKS SO MUCH. IT 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. ONE THING MAINE IS KNOWN FOR,
IT’S THE LAST TIME AND TODAY YOU’RE IN FOR A TREAT.
WE’RE TAKING, WE’RE TALKING
LOBSTER. TATER TOT. WE GOT A SPECIAL DELIVERY FROM
MY FAVORITE RESTAURANT. THE FOUNDERS OF COUSINS MAINE
LOBSTERS SAVING LOMAK AND JIM SELEKA ARE HERE. EVERYBODY. LET ME LET YOU KNOW SOMETHING.
YOU WILL NEVER UNTASTE THIS. NO,
I KNOW. I’M EXCITED YOUR MOUTH FOR A
LONG TIME. YOU’VE HAD OUR FOOD
BEFORE. OK. I’VE SEEN HIM AT A
RESTAURANT TOO MANY TIMES. HE’S A STALKER. OK. LISTEN, I LOVE THIS
COMBINATION TATER TOTS AND
LOBSTER. WHAT DO WE START WITH? IT’S TO, WE’RE GONNA START WITH THE
CILANTRO LIME SAUCE. OK. AND YOU GUYS ARE DOING
EVERYTHING. WE DO. LIME JUICE, CHIPOTLE,
CILANTRO. JUST IT ALL IN THERE. LET’S SEE HOW WE CAN WORK
TOGETHER. YOU WORK. I LIKE WHAT’S GOING ON OVER
THERE AND THEN WE PUT THAT ON AND IF YOU WANT TO MAKE IT A LITTLE
MILDER BECAUSE I KNOW SOMETIMES
THE CHIPOTLE WILL SCARE PEOPLE. WE’LL TAKE
THE SEEDS OUT OF OBVIOUSLY THE
JALAPENOS YOGURT AND SOUR CREAM, YOGURT
SOUR CREAM AND MAYO. SO WE’D MIX TWO INTO HERE. OK? UNLESS YOU WON’T DO IT. YES, IT COME ON. LET’S GET SOME ACTION OVER HERE. NICE, NICE WORK. YOU WANT TO PUT IT ALL TOGETHER? WOW, THAT’S PERFECT. YOU’RE IN CHARGE FOR THE TOSS AND I HAVE SOME OF MY FINGER. THIS IS SO GOOD. SO THAT’S OUR CILANTRO LIME
SAUCE WE’RE GONNA USE. AND WHEN THAT IS DONE, COME ON, BRING IT ON DOWN. WE’RE GOING TO THE PICO DE GALLO WHICH IS JUST ADDING THE WHITE
ONION CILANTRO AND JALAPENO INTO
ONE. I LIKE KIND OF A TEXAS VIBE WITH YOUR, WE HAD TO HAVE A LITTLE SPICE.
SO OBVIOUSLY SHE’S GOING, I PUT A LITTLE SALT, YOUR RECIPE. WE’RE JUST HERE. GIVE ME SOME
MORE SALT. A LITTLE BIT OF LIME
JUICE, A LITTLE MORE SALT. OK. YEAH,
HE’S FROM LOUISIANA LIKE THE OK. WE’RE GONNA GO DOWN HERE AND THAT OUR PICO DE GUY WITH A LITTLE BIT OF LIME JUICE
AND THEN IT IS, IT’S TIME FOR MAINE. WE’VE BEEN READY FOR MAINE TO
SHOW. SO HERE WE ARE WITH A LITTLE BIT
OF UH LE BUTTER IN THE LEMON BUTTER AND OH BY THE WAY, BUT THAT’S, THAT IS OK. I HAVE A QUESTION. LOBSTER
IS KIND OF EXPENSIVE. IS THERE WAYS LIKE, CAN YOU,
WOULD YOU EVER BUY IT FROZEN OR
NO? WE, WE, WE BUY EVERYTHING FROM
MAINE. UM YOU KNOW, AND, AND HERE’S THE
THING IF YOU CAN, IF YOU CAN GET
LOBSTER, GET IT WHEREVER YOU WANT, YOU
KNOW, WE, WE ALWAYS SAY BUY
MAINE LOBSTER. BUT, YOU KNOW, JUST INDULGE
YOURSELF AND TREAT YOURSELF. WE CALL IT AN AFFORDABLE LUXURY
AND IT’S LIKE A ONCE A YEAR, YOU
KNOW, FANCY DATE NIGHT. WELL, I KNOW IT’S UNLIKE JUSTIN. AND WHEN HE WAKES UP AT 130 IN
THE MORNING, THAT’S WHEN HE’S IN THE AFTERNOON, 100% AND CHAMPAGNE HIS LIFE BECAUSE HE LIKES YOU. IT’S LIKE A QUICK COOK. LIKE YOU’RE JUST PUTTING A LITTLE,
YOU’RE TAKING THE CHILL OFF OF
IT. SO WE’RE DONE WITH THAT. SO WHAT YOU WOULD DO HERE IS THE
FINISHED PRODUCT, WHICH IS THE
TATER TOTS. AND THEN WHEN WE GO WITH THE
LOBSTER MEAT, WE THROW THAT ON
TOP, MESS THEM UP. GENEROUS BER THE WHOLE THING ON THERE. AND THEN PICO AND CILANTRO LIME
SAUCE. SO IT’S LIKE A, THE PICO ONE ON OUR FOOD TRUCKS IN OUR
RESTAURANTS. THIS IS ONE OF THE MOST POPULAR
SHAREABLE ITEMS BECAUSE, YOU
KNOW, KIND OF, YOU CAN GET A LOBSTER ROLL, YOU
CAN GET SOME, YOU, I’M NOT GONNA SHARE THIS WITH ANYONE,
NOT INCLUDING HER TODAY. OK. HE
LIKES TO EAT IT HIMSELF. NOW, Y’ALL, WHERE ARE YOUR FOOD
TRUCKS? ARE THEY EVERYWHERE? YEAH, WE’RE IN 26 STATES
THROUGHOUT THE COUNTRY. WE HAVE 40 TRUCKS THAT WE’VE
FRANCHISED THROUGHOUT THE NATION AND 10 RESTAURANTS AS
WELL. SO, GOSH, SO YOU GUYS AREN’T
DOING ANYTHING LATER. I WANT TO OPEN A CHOCOLATE
RESTAURANT LAST TIME. ACTUALLY. MAYBE WE SHOULD
GO INTO BUSINESS TOGETHER.
SHOULD WE OPEN. YES, WE JUST BECOME BEST FRIENDS. THANK YOU ENOUGH OF JIMMY. YOU GUYS NEED
TO TRY IT. OK? COME ON, TRY IT. I’M GONNA TRY IT AND THEN WE’RE
GONNA MAKE SOMETHING. I’M REALLY
EXCITED ABOUT. THIS IS THE LITTLE TEXAS, A
LITTLE MAIN YOU GUYS EAT. I’LL
EXPLAIN. WE’RE MAKING LOBSTER QUESADILLA. SO WE WANTED TO, OUR FIRST FOOD
TRUCK WAS IN CALIFORNIA IN LOS
ANGELES. SO WE WANTED TO HAVE A LITTLE
BIT OF A FLARE OF NOT JUST
LOBSTER ROLLS AND THESE ARE REALLY EASY TO
MAKE AT HOME. SO YOU’RE GONNA PUT YOUR
TORTILLA RIGHT DOWN ON THE
SKILLET IN A HOT PAN, MAYBE SOME SPRAY OR A LITTLE
BUTTER IN THIS INSTANCE, WE
DIDN’T DO ANYTHING. IT LOOKS LIKE A PIZZA COMING AWAY. IT DOES. ALL RIGHT. SO YOU WANT TO THROW SOME CHEESE
ONTO THIS GUY? SURE. SURE. ALL RIGHT. YOU WANT TO THROW
SOME LOBSTER ONTO THIS SIDE? I
HAD A FEELING. ALL RIGHT. SO LET’S PUT LOBSTER. JUST, JUST
GET CRAZY WITH IT. AND DO YOU PUT IT ON ONE SIDE OR
DO YOU, YOU KNOW, IT’S YOUR
WORLD. WE’VE LEARNED THAT YOU GUYS ARE
JUST DOING YOUR OWN THING.
THAT’S TRUE. AND THE PAIR OF LIGHT BILLS AND WHAT’S ALL THE RESTAURANTS? 100%? ALL RIGHT. AND BY THE WAY, WE
NEVER GET LOBSTER LIKE THIS. CAN YOU HAND ME THAT LOBSTER
OVER THERE? OH, YEAH, YOU’RE NOT
GOING MA YOU THINK MY MAN’S GONNA HOLD IT? HOLD IT OVER. WOW. WOW. IT’S MORE LIKE A LOOK AT IT. BUT YOU KNOW, YOU HAVE TO FLIP THIS THING OR
YOU HAVE TO FLIP IT AND YOU KIND
OF JUST, I’M GONNA OPEN IT SO MY MAN CAN
EAT IT WITHOUT THE CAR BECAUSE HE IS A, THIS IS, THIS IS NOT A TRUE
REPRESENTATION OF HOW MUCH
LOBSTER IN THE CASE. THIS IS INSANITY. ALL RIGHT. IT’S A NICE FLIP. OK. AFTERWARDS IT’S SAME SAUCE. WE’RE GONNA DRIZZLE OVER WITH
JIM LEFT ON THE OTHER SIDE OF
THE TABLE. THANK YOU. THANK YOU. IS IT? SO DELI IS ALREADY EATING. SHE DOESN’T EVEN
CARE ABOUT THE REST OF THE ROOM, BY THE WAY. WHO AM I KIDDING?
THIS IS NOT MINE. THIS IS MINE. THAT WOULD HAVE BEEN AMAZING.
THANK YOU GUYS. THANK YOU SO
MUCH. AND TO GET THESE RECIPES AT
TODAY.COM/FOOD TWO RECIPES THAT WILL HELP CUT OUT THE FAT.
BUT THESE ARE RECIPES THAT ARE
STILL DELICIOUS. RIGHT? YES. ABSOLUTELY. SO, IN MY HOUSE WE ARE STRICT
ADHERENT TO TACO TUESDAY AND,
AND, AND ISN’T THAT A GOOD DAY? IT’S LIKE YOU WAKE UP, THE KIDS,
WAKE UP IN THE MORNING. IT’S LIKE IT’S TACO TUESDAY AND
THEN THE WHOLE DAY IS GOOD.
EVERYTHING. SO THIS IS ACTUALLY WE MAKE A TATER
TOT TACO CASSEROLE. IT IS DIVINE, BUT WE CAN’T BE
DOING THAT EVERY DAY. SO, SO WHAT WE DID, WE’RE DOING
A QUINOA SWEET POTATO TACO. ABSOLUTELY WONDERFUL. WE’RE GONNA ROAST THESE
VEGETABLES WE OF COURSE, WANT TO
PUT A LITTLE OLIVE OIL. WE’RE GONNA DO A LITTLE BIT OF
SALT AND THEN TOSS THAT ROUND THAT’LL GO INTO AN OVEN 350
DEGREES. YOU KNOW, JUST UNTIL
THEY’RE SO WITH YOUR SWEET POTATOES NOT TO
CUT YOU OFF. YOU. NOW, HOW DO
YOU CUT THEM? WHAT’S YOUR, WHAT’S YOUR SECRET?
OH, OK. SO FIRST WE’RE GONNA PEEL THEM
AND YES THEY ARE. THEY’RE NOT
THE EASIEST THING. BUT WHAT YOU ALWAYS WANT TO
REMEMBER IS THAT YOU’RE GONNA
NEED TO GIVE IT A FLAT SIDE. IF YOU’VE GOT SOMETHING THAT
ROLLS AND YOU’VE GOT FINGERS THAT CAN GET INVOLVED IN A
REALLY SHARP KNIFE, HONEY, THE TOTS RIGHT THERE ON THAT SIDE. SO NOW WE WOULD GO HERE.
DO YOU SEE HOW MUCH EASIER THAT
IS? AND NOW WE HAVE OUR NICE SO THAT IF IT ROLLS ONIONS, ALL THAT. SO WE ARE GONNA SALUTE SOME
VEGETABLES. WE HAVE RED ONIONS AND PEPPERS
THAT’S GOING INTO A NICE HOT
PAN. WE WANNA COOK THAT DOWN UNTIL IT
GETS SUPER WILTED. GET THAT
FLAVOR GOING. NOW, ONE OF THE THINGS TACO
SEASONING HAS MORE A MINUTE. I MEAN IF I EAT IT THE
NEXT DAY, I CANNOT GET MY RINGS
OFF. MY FACE IS SO LOADED. I CAN’T EVEN OPEN MY EYES. SO I MAKE MY OWN. SO WE HAVE UM AND WE’RE GONNA DO
IT IN THIS SOUR CREAM. YOU COULD ALWAYS DO GREEK YOGURT
IF YOU WANTED TO UM WE HAVE A LITTLE BIT OF SALT,
CUMIN AND CHILI POWDER, CILANTRO AND A LITTLE LIME AND NOW WE’RE GONNA MIX THAT UP. SO NOW WE’RE GONNA GET AWAY FROM
ALL THAT SODIUM CHEMICAL LADEN
TACO SEASON PACKET AND UM, ROLL RIGHT OVER HERE.
WHAT’S THE VERDICT GUS MICROWAVE THERE? 00 GOSH, THANK
YOU, HONEY, THAT’S MY BEST TIP. UM SO IF YOU HAVE AN AVOCADO THAT
IS HARD AS A ROCK, YOU CAN STICK IT IN THE
MICROWAVE FOR 10 SECONDS. NO LONGER. 10 SECONDS. IT WILL BE SOFT. I’M NOT KIDDING YOU. I’M SERIOUS. THIS IS THE, THIS IS LIKE GUACAMOLE
EVERY DAY. I KNOW. YOU KNOW, HOW DO WE WORK ON THAT? ROGER. ONE OF MY MOST FAVORITE THINGS
IN THE WORLD IS A LOBSTER,
MACARONI AND CHEESE. I’M OBSESSED. BUT AGAIN, WE CAN’T DO THAT
EVERY DAY. SO WE’RE GONNA SWITCH
OUT. WE’RE GONNA DO A SPAGHETTI
SQUASH, LOBSTER PASTA. ISN’T IT WONDERFUL? WITH A LOT
OF SPRING VEGETABLES? I MEAN, WE’RE REALLY, YOU KNOW,
WE’RE GETTING THERE AND IT WAS A LITTLE HARD. GIVE ME TWO MORE SECONDS. I DON’T KNOW THAT IT WAS ON, DID
IT TURN ON? THE NUMBERS WERE
GOING DOWN AS LONG AS IT WORKS. SO WE WANNA GET OUT ALL OF THESE, UM,
SEEDS. WE’RE GONNA FLIP THIS
OVER, ADD JUST A LITTLE BIT OF WATER
TO THIS PAN THAT WILL STOP IT
FROM DRYING OUT. WE’RE GONNA COOK THAT FOR ABOUT
45 MINUTES AND THEN WE’RE GONNA MAKE OUR
SAUCE. SO WE HAVE A LITTLE BIT
OF LEMON JUICE. WE HAVE A LITTLE BIT OF UM LEMON
ZEST CHILI POWDER, MIX THAT TOGETHER
AND THEN EVERYTHING GOES INTO
THE POT AND THEN WE HAVE THIS FANTASTIC
DISH THAT IS SUPER LIGHT, SUPER HEALTHY AND ABSOLUTELY
DELICIOUS SWEET PEAS THERE FROZEN. DON’T YOU LOVE THE? WHAT’S THE VERDICT GUYS? WHAT’S THE VERDICT? A LITTLE? OK. YOU ARE, THAT IS NOT THE TRUTH. I THINK IT’S MY, I I ASKED HIM, I SAID IT WAS A, IT WAS A, IT’S MORE FOOD. AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? BUT DAVID, WE’RE GONNA KICK IT
UP A NOTCH. WE LIKE THE IDEA.
SEVERAL MATCHES MATCHES. OK? WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE
YOU’RE IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS, FEEL FREE TO USE LA UH,
UH, LOBSTER TAILS IF YOU WANT TO AS
WELL. SHRIMP, CHICKEN BACON, YOU MAKE IT YOURS. SO, RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES. AND YOU DON’T WANT TO RUSH THIS
PROCESS BECAUSE SEAFOOD CAN COOK VERY QUICKLY AND YOU
DON’T WANNA OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT. BUT WHAT DO YOU WANT TO DO? YOU SEE THAT LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE? WHAT YOU WANT TO DO NEXT IS USE FROZEN LOBSTER. I KNOW. DOES
THAT SOUND LIKE SOMETHING YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. YES. FROZEN SEAFOOD WORKS THAT WAY.
YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT. YOU’RE GOOD TO GO.
CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES. LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER YOU WANT TO
DO NEXT IS YOU WANT TO MAKE YOUR
ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE,
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY, THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE, MILD SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE HAVE SHARP CHEDDAR FOR
THAT NICE LITTLE T WHERE IT HITS YOU RIGHT BACK
HERE. SO IT’S ALL ABOUT BALANCE. ALL ABOUT BALANCE LADIES. ALL
RIGHT. SO VERY EASY. DON’T
BLINK. YOU MIGHT MISS THE STEPS TO THE
ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES SO HEAVY CREAM IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT, LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF HOMOGENIZED
WITH THAT HEAVY CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR CAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR. I DO IT BECAUSE WHY NOT SO INTO
THERE? WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE
SWEETNESS AND BALANCE EVEN MORE SO TO THAT LOBSTER MAC
AND CHEESE. WOW. OK. AND I ASSUME WE GOTTA ADD THE
CHEESE, WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE, WE WANNA ADD OUR
PASTA. I LOVE USING CAVA TAPE. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRIVE MACARONI. NO, JUST YOU ADD THAT THERE. ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND SHOW AND WAIT. WE WANNA ADD THAT PARMESAN
CHEESE ON TOP. WE DON’T HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL. WE
PUT THAT INTO THE OVEN. O TAKE IT OUT, BAKE IT ABOUT A ABOUT A BOO. DID YOU SEND US ANY? OH, WAIT RIGHT THERE. CAN YOU SEE THAT
BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? I JUST WANNA HUG THAT CHEESE.
CAN YOU PASS ME THAT CHEESE, PLEASE? DAVID. I JUST WANNA HUG, I WANNA HUG. I WANT A HUG. VIRTUAL HUG DAVID.
DAVID. THIS WAS AWESOME. OH, LOOK, HE’S FEEDING ME. OK.
READY. HI, EVERYTHING. WHERE YOUR MOUTH, MY MOUTH IS THERE ALL THE TASTE AND NONE OF THE
CALORIES. THAT WAS AMAZING. OH GOD, I LOVE HIM. BY THE WAY HE MAKES, I MEAN IT’S
AMAZING, BUT THERE’S SOMETHING ON DAVID
THAT ADDS A SPECIAL SAUCE. THIS RECIPE HEAD TO TODAY DOT
DOT COM SLASH FOOD. THANK YOU,
DAVID. THANK YOU DAVID. HE’S THE BEST. CONGRATS ON THE NEW PBS SHOW
CALLED THE GREAT AMERICAN
RECIPE. SO WHO BETTER TO PUT A TWIST ON
SOME AMERICAN CLASSICS? AND WITH THE FOURTH OF JULY
COMING UP, IF YOU WANT TO COOK WITH US, BY
THE WAY, YOU CAN SCAN THE QR CODE FOR
THIS RECIPE AND ORDER THE INGREDIENTS WITH
JUST A SINGLE CLICK. JUST SELECT, ADD INGREDIENTS TO
CARD, SCHEDULE THAT PICKUP OR DELIVERY
LITERALLY COULD NOT BE EASIER. ALEJANDRA, WHAT DOESN’T SEEM
EASY TO ME IS A CLAM BAKE. IT’S
SOMETHING I WOULD TICKET TO GO TO BECAUSE I
COULDN’T POSSIBLY DO THIS AT
HOME. BUT THAT’S NOT THE CASE. NO, IT’S NOT THE CASE. AND I’VE GOT A REALLY FUN
KIND OF TWIST ON IT FOR YOU. SO WE’RE MAKING A SHEET PAN CLAM
BAKE. OK? AND THAT JUST MAKES IT
SO MUCH SIMPLER. SO WE’RE GOING TO START OUT BY
PAR COOKING THE POTATOES
BASICALLY, YOU WANT TO GET THEM COOKING
FIRST SO THAT THEY COOK AT THE
SAME TIME AS THE SEAFOOD. OK? SO YOU JUST WHOLE POTATOES. YOU DON’T WANT RAW POTATOES WITH
YOUR DELICIOUS SEAFOOD AND YOU DON’T WANT TO DRY OUT
THE SEAFOOD ABOUT SEVEN MINUTES. BOIL THEM.
PERFECT. READY TO GO PUT MY SHEET PAN AND THEN YOU ADD ALL THE FUN
STUFF. SO THIS IS LIKE YOU CAN
HELP ME OUT HERE. WE’VE GOT SAUSAGE, WE’VE GOT SOME C WHICH IS MY ABSOLUTE FAVORITE IN
THE WORLD ON THEIR CORN. AND THEN OF COURSE, OUR
CLAMS I’M USING CHERRY STONE, THE HERB IN HERE TOO, LIKE YOU, I LOVE A LOT OF GARLIC AND
EVERYTHING. I MEAN, THIS IS
EASY. SO IT’S LIKE A ONE SHEET SHRIMP AND MUSSELS TO YOU. AND YOU KNOW WHAT, THIS IS THE
SORT OF THING LIKE, SEE WHAT’S
GOOD. RIGHT? YOU CAN PICK AND CHOOSE WHAT IS
YOUR FAMILY? LIKE, YOU CAN HAVE LOBSTER HOW MUCH YOU HAVE TO, THE SHRIMP, YOU
JUST LITERALLY, YOU JUST WANT GET
THAT ALREADY. THEM ALL OUT. AND THEN IT LOOKS BEAUTIFUL LIKE
THIS. AND THEN WHAT WE DO IS WE MAKE
OUR MIXING LIQUID. SO OVER HERE, I’VE GOT TWO CUPS
OF WINE. SOME DELICIOUS MELTED
BUTTER THAT ADDS SO MUCH FLAVOR.
SEAFOOD. I THINK I COULD DO THIS. YEAH, YOU
COULD DO THAT. SMOKED PAPRIKA.
YOU MIX THIS ALL UP AND I LOVE THIS BECAUSE YOU’RE
JUST GETTING SO MANY GREAT
FLAVORS HERE AND THEN YOU JUST POUR THAT
RIGHT ON THE PAN, ALL OF IT. YOU DON’T SAVE ANY
FOR LATER. NO, NO, NO. LET IT ALL GO. WE’VE GOT
OUR TASTERS OVER THERE. I FEEL LIKE THAT IS HOW THE HEAT HE’S GOOD. HUH? OK. YOU COVER THIS WITH OIL LIKE REALLY TIGHTLY WRAPPED
IT FOR HOW LONG IT DEPENDS. ABOUT 25 35 MINUTES.
JUST CHECK IT. BASICALLY, YOU
WANT THE CLAMS TO BE OPEN UP ONCE THE CLAMS ARE OPEN,
READY TO GO. THAT’S AMAZING. SERVE IT WITH SOME BREAD. MORE
MELTED BUTTER. EVERYBODY CAN FEAST. ENJOY LIKE
OUR BEAUTIFUL, I MEAN, WHAT DO YOU DELICIOUS?
RIGHT. LOOK, WHAT ELSE ARE YOU MAKING? AND
ALL RIGHT. SO MY OTHER THING IS I LOVE
THINGS THAT HAVE A LITTLE BIT OF
LATIN FLAIR. YOU KNOW WHY I LOVE IT. SO WE, WE GOT TO REPRESENT. SO WE’RE DOING
A MEXICAN STREET CORN STYLE
PASTA SALAD. SO BASICALLY TAKING THAT A LOT. OK. SO YOU TURN UP YOUR CORN, MAKE A SAUCE WITH SOME MAYONNAISE, SOME
CHILI, SOME CHIPOTLE, ALL OF
THAT. IT ALL IN WITH THE MAC. OH, HERE
IT IS. YES, THAT’S GOOD. THIS IS
A GREAT IDEA. THAT’S THE IMPORTANT PART. YOU
CAN TASTE IT. IT’S A GREAT SALAD THAT MUCH EITHER, BUT A STREET CORN VERSION OF IT.
I LIKE, YOU KNOW WHAT? I DON’T LIKE GETTING THE CORN IN
MY TASTE. SO I LIKE BEING ABLE TO
EAT IT WITH A, THAT’S DELICIOUS. RIGHT. NOTHING ELSE
STILL. LOBSTER ROLLS STILL REMAIN QUITE
POPULAR NBC. NEWS CORRESPONDENT AND HOST OF
STAY TUNED OVER ON SNAPCHAT SAVANNAH SELLERS WENT
TO MAINE TO MEET THE, THE REAL LOOP BEHIND LOBSTER. THERE IS A LOOP AND WE
WENT FISHING FOR LOBSTER
TOGETHER. IT WAS REALLY FUN. YEAH, WE DID, WE DID. I THINK YOU’LL
SEE SOME OF THAT. WE ACTUALLY
CUT A LOT. I’LL TELL YOU THAT AFTER TWO.
BUT THAT’S RIGHT. LUKE HOLDEN IS A THIRD
GENERATION LOBSTER MAN WHO STARTED A CAREER IN FINANCE IN
NEW YORK. BUT THEN AFTER SEARCHING FOR HIS
GO TO COMFORT FOOD AND NOT
FINDING IT HERE, HE REALIZED A NEW DREAM, TAKE A
LOOK. I LOVED THE EXCITEMENT OF
DROPPING A TRAP OVERBOARD, LETTING IT SIT FOR A COUPLE OF
DAYS AND HAULING IT UP AND JUST WONDERING
WHAT WAS INSIDE. LUKE HOLDEN, GREW UP ON THE MAIN
COAST, OBSESSED WITH LOBSTER. I’M ACTUALLY A THIRD GENERATION
LOBSTERMAN. SO I GREW UP ON THE
WORKING WATERFRONT. I LOVE THIS INDUSTRY. I LOVE BEING A PART OF IT AFTER
GRADUATING FROM COLLEGE AND
GETTING A JOB IN FINANCE. IT WAS THAT FIRST LOVE THAT
SPARKED AN IDEA. BUT YOU DIDN’T THINK AT FIRST
THAT YOU NECESSARILY WERE GOING
TO DO THIS, RIGHT? I HAD A GREAT EXPERIENCE ON IT.
IT WAS JUST, IT WAS A JOB. I WAS SITTING AT MY DESK ON A
SUMMER SUNDAY AFTERNOON. I WAS MISSING HOME. I WENT ONLINE LOOKING FOR
SOMETHING THAT REMINDED ME OF
HOME, WHICH WAS A MAIN STYLE LOBSTER
ROLL AND THERE WAS NOTHING. SO LUKE APPROACHED HIS DAD WITH
A BUSINESS PROPOSAL TO BRING A QUINTESSENTIAL MAINE LOBSTER
SHACK TO THE MIDDLE OF
MANHATTAN. HE LOOKED AT IT. HE SAID, I THINK YOU CAN OPEN A
LOBSTER SHACK IN NEW YORK CITY
FOR 35,000 BUCKS. AND I SAID, YEAH, I THINK I CAN, LET’S TRY
IT. AND SO HE ACTUALLY BORROWED AGAINST HIS
401K TO COME UP WITH, WITH HALF
THE MONEY. OK. SO YOU’VE GOT THE MONEY. YOU’RE
LIKE, I NEED A PARTNER. SO, WHAT’D YOU DO? I WROTE THIS
POST UP THAT I PUT ON
CRAIGSLIST. IT, LIKE FIRST TIME I EVER
PROBABLY GONE ON CRAIGSLIST. YOU’D NEVER NEEDED THE COUCH OR
SOMETHING BEFORE THE POST WAS SOMETHING LIKE I HAVE
NO EXPERIENCE, LIMITED FUNDING. AND LIKE, WE JUST GOT TO FIGURE
THIS OUT TOGETHER AND I GOT LIKE 700 RESPONSES. AND THEN I
COME ACROSS BENTS. I MET LUKE AND IT WAS
IMMEDIATELY CLEAR THAT LIKE,
THIS IS A GUY WHO HAS ONE PASSION HIS WHOLE LIFE. AND
THAT’S LOBSTER. THE TWO SIGNED A LEASE AND JUST
30 DAYS LATER OPENED, LUKE’S
LOBSTER. I LEFT BEN AND MY FATHER THAT
MORNING AT LIKE 830 BECAUSE YOU,
BY THE WAY, STILL HAVE A DAY JOB. AND I’M LIKE, GOOD LUCK. I’M NOT
REALLY EXPECTING THAT REALLY. WE’RE GOING TO DO ANY SALES. SO
IT’S LIKE NOON TIME AND ABSOLUTE CRICKETS AT TWO
O’CLOCK EITHER BETTER. MY FATHER’S
SERVICES WHEN THEY’RE LIKE, YEAH, THERE’S A LINE AROUND THE
BLOCK, LIKE JEFF’S HEADING BACK UP THE
MAIN TO GO GET MORE LOBSTER. SEVEN MONTHS LATER, LUKE QUIT
HIS DAY JOB. I TOOK A $35,000 SALARY AND NO
HEALTH INSURANCE. I WAS ALL IN. WHAT DID YOUR MOM THINK OF THAT?
MY MOM CRIED, BUT HER CONCERN WAS SHORT LIVED OVER THE NEXT 10 YEARS. LUKE AND
BEN LAUNCHED 40 LOBSTER SHACKS ACROSS THE
COUNTRY AND WORLD. ALL RIGHT. IT’S KIND OF INTERESTING. YOU
PUT THE SHOE ON FIRST AND THEY DID SOMETHING ELSE TO
EXPAND TOO. WE REALIZED THAT HAVING THE
DIRECT CONNECTION TO THE
FISHERMEN, WE WERE ULTIMATELY GOING TO HAVE
TO CONTROL OUR OWN DESTINY BY STARTING OUR OWN
SEAFOOD PRODUCTION PLANT HERE IN MAINE AND NOT HAVING A
KIND OF GO OUT ON THE OPEN MARKET AND
BUY A LOBSTER FROM WHOEVER
HAPPENED TO BE SELLING TODAY. LUKE’S LOBSTER CONTROLS
EVERYTHING FROM OCEAN TO TABLE. WE’VE BEEN IN CHARGE OF THAT
LOBSTER FROM THE MOMENT IT WAS
CAUGHT. ALL RIGHT. BUT WHEN COVID HIT SO DID A
WHOLE NEW SET OF PROBLEMS, IT WAS LIKE, I WAS A LITTLE KID. I LITERALLY CALLED MY FATHER AND
I SAID I JUST NEED YOU TO COME
TO WORK TODAY. AND I WAS LIKE, JUST CRYING. WE WERE OVER 600 PEOPLE
THAT DIED OF 2019. WE LAID OFF EVERYBODY BESIDES 23
PEOPLE, WHICH IS CRAZY. AND THEN WE JUST UM YEAH, I KNOW IT’S HARD AND THEN WE
JUST LIKE STARTED MAKING PLANTS SLOWLY BUT SURELY THEY BUILT
THAT. I MEAN, HOW DO THINGS FEEL FOR
YOU RIGHT NOW? THERE’S LIKE LIGHT AT THE END OF
THE TUNNEL, THE SUN IS STARTING
TO SHINE. IT’S LOBSTER ROLL SEASON.
SPEAKING OF WHICH? ALL RIGHT, I HAVE TO TELL YOU
ALL SOMETHING, A LITTLE BIT OF A
CONFESSION. THIS IS ACTUALLY GOING TO BE MY FIRST LOBSTER ROLL LIKE EVER. THAT BLOWS MY MIND. OK. REALLY GOOD. I KNOW YOU HAVE TWO LITTLE
DAUGHTERS DO YOU THINK THIS IS GONNA BE 1/4
GENERATION LOBSTERING FAMILY. I HAVE A THREE YEAR OLD WHO WILL
HAVE A LICENSE WHEN SHE’S SEVEN. I WANT THEM TO BE VERY
COMFORTABLE IN THE OCEAN AND I SUSPECT THEY’LL LOVE JUST
THE EXCITEMENT OF, OF PUTTING THAT TRAP INTO THE
OCEAN AND PULLING UP AND SEEING
WHAT’S INSIDE. AND I’M LIKE, REALLY EXCITED TO
TEACH HIM ABOUT THAT. OH, WHAT A GREAT GUY. I KNOW HE WAS SO GREAT. AND NOW AS MANY COMPANIES HAD TO
DO DURING COVID, LUKE’S TEAM PIVOTED TO KEEP
THEIR BUSINESS GOING. THEY STARTED AN ECOMMERCE SITE
TO SELL FISH DIRECTLY TO
CUSTOMERS. AND THEY LAUNCHED A LINE OF
PRODUCTS AT WHOLE FOODS. IT’S ACTUALLY TWO REVENUE
STREAMS THAT NOT ONLY KEPT
LUKE’S LOBSTER AFLOAT, BUT ALL THE FISHERMEN, THEY SUPPORT PEOPLE LIKE CAPTAIN
STEVE TRAIN WHO WAS IN THAT PIECE SHOWED ME HOW TO FISH
FOR LOBSTER, SHOWED ME HOW TO BAND UP THE
CLAWS. EVERYTHING WAS PRETTY COOL. WAIT, YOU ACTUALLY DID THE BANDY WITH THIS TOOL AND EVERYTHING. IT WAS VERY SCARY OUT. THANKS TO LUKE’S. SO, WHAT ARE YOUR THOUGHTS ON
LOBSTER ROLLS? I LIKED IT. YEAH. YEAH. I’M NOT BIG ON CRAIG LOVES IT. I MEAN, DO YOU LIKE BUTTER ON IT? IT’S
BUTTER AND WHAT’S THE OTHER ONE? IT’S LIKE A MAYONNAISE. YOU CAN
HAVE IT MORE MAYONNAISE. THIS IS THE PERFECT MIX OF
SEASONINGS. IT’S NOT TOO, WE’VE GOT A DROP WELL DONE AND WE ALWAYS LOVE IT. WHEN
PEOPLE BRING FOOD INTO THE
STUDIO NOW. WELCOME BACK TO NORMAL. I JUST BIT MY CHEEK. NO, NO. THAT HURT DOWN. I WAS LIKE INHALING IT. 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. WE ARE BACK WITH ONE OF OUR
FAVORITES. VALERIE BERTINELLI, WHO LOVES TO SHARE HER FAMILY
RECIPES AND HER FOOD NETWORK
SHOW. VALERIE’S HOME COOKING NOW IN
ITS 13TH SEASON AND BY THE WAY, IT WAS NOMINATED FOR A DAYTIME
EMMY THIS YEAR. YES, INDEED. AND SHE’S DOING A
LITTLE HOME COOKING FOR US. WE LOVE A SIMPLE SUMMER DISH.
YEAH. AND THIS IS GREAT FOR THE GRILL
OR YOU CAN DO IT, UM, IN INSIDE
YOUR KITCHEN. IT DOESN’T MATTER, BUT IT’S A
GREAT LITTLE MARINADE FOR
SALMON. YOU COULD ALSO MAYBE PUT THIS ON
ANY OTHER PROTEIN THAT YOU LIKE
CHICKEN TOFU, WHATEVER YOU LIKE. SO, WE HAVE SOME LEMON JUICE
RIGHT NOW. I’VE GOT SOME WINE. I
MEAN, I’M SORRY, SOME, I WANT SOME
WINE. UM, I’VE GOT SOME OIL AND A
GARLIC CLOVE IN HERE. I’VE GOT A LITTLE SPICINESS WITH
THE CHILI FLAKES AND THEN WE
HAVE SOME LEMON ZEST BECAUSE YOU
REALLY WANT THAT TO BRIGHTEN UP
YOUR DISH. AND THEN THE GREENS ARE, THIS IS
BASIL. HAD TO BE SURE I OF GLASSES ON. UH, AND HERE IS SOME PARSLEY. SO
WE’RE MAKING UP LIKE A LITTLE, A LITTLE HERBIE SAUCE THAT’S GOING TO CHIMICHURRI. RIGHT. I EVEN KNOW WHAT TO DO. SO, GET THAT PESTO IS USUALLY A NUT AND OIL
AND A GOOD HERB. OK. SO HERE WE GO, THAT’S GONNA
GET, UM, AND THEN I’M NOT GONNA DO IT ALL THE WAY WE GOT IT. OK. SO, AND THEN YOU, YOU LAY THAT OVER HERE OVER ON
TOP OF YOUR SALMON AND THEN YOU’RE GONNA CUT YOUR
SALMON INTO BITE SIZE PIECES AND YOU CAN USUALLY GO BY IT KIND OF TELLS YOU WHERE YOU
CAN DO IT AND THAT ACROSS THAT WAY. DO YOU, SO YOU PUT THIS AT THE
END OR LIKE ON THE END OR DO YOU
PUT IT IN THE, YOU’RE GONNA DIP IT IN OR UM DRIZZLE IT OVER. SO FOR THIS SAUCE AND HERE WE’VE
GOT UH IT LOOKS LIKE PEPPER, PEPPER MIGHT BE HERBS. Y’ALL GOT ME FOR CLEM DOLLAR
LITTLE SIT DOWN THERE. SO GET THE SALMON IN THERE, GET
IT ALL NICE AND COATED AND THEN, AND YOU WANNA BE GENTLE WITH
THESE GUYS. SO MAYBE NOT PUT THOSE IN AND
THEN SOME OF THE LEMON GET THAT IN THERE TOO BECAUSE YOU
DON’T WANT TO BREAK APART THE, YOU’RE GONNA PUT THESE ON
SKEWERS AND THAT’S THE IMPORTANT PART MAKES IT EASIER TO COOK ON
A GRILL. DELICIOUS WITH THIS LEMON,
RIGHT? AND SO THESE ARE YOUR BITS AND
PIECES. SO SEE HOW WE’VE GOT
THEM ALREADY DONE. YOU WANT TO START WITH THE UM
YOU WANT TO GET AT LEAST FOUR PIECES ON
THERE OF YOUR SALMON. SO YOU GO SALMON, ONION LEMON. YOU ADD LIKE A PINEAPPLE IF YOU
WANT THAT KIND OF REALLY GOOD. BE ABSOLUTELY AMAZING. PLACE IT ON YOUR, AND THEN YOU GET THAT ON THE
GRILL PAN AND YOU JUST LET THOSE GO AGAIN. YOU DON’T WANT TO FIGHT THE
GRILL AND YOUR FISH BECAUSE YOU WANT THE FISH TO RELEASE
REALLY EASILY AND GENTLY. SO YOU JUST LET THAT GO BECAUSE IT’S, YOU KNOW, A COUPLE OF MINUTES SALMON. I ACTUALLY LIKE MY
SALMON WELL DONE. BUT IF YOU WANT IT LESS MEDIUM, I CAN ACTUALLY EAT ONE OF THOSE. IT’S SUSHI, BUT I WAS AFRAID, I
DON’T KNOW HOW LONG IT’S BEEN
OUT. YEAH. YEAH. OK. SO IF WE WANT TO MAKE A NICE
SLAW TO GO WITH IT, THIS IS ONE
OF MY FAVORITE VEGETABLES. THIS IS FENNEL. VERY ITALIAN, VERY ITALIAN. SO,
WHAT YOU WANT TO DO, I KNOW I’M GONNA BE VERY CAREFUL
AND JUST BECAUSE I HAVE SLICED
MY FINGER. ME TOO. ME TOO. SO YOU JUST WANT TO GET,
YOU WANT TO GET REALLY NICE
THIN. YEAH, I SEE. SEE. SO IT REALLY
TURNS INTO A NICE SLAW. WHAT IS THIS? APPLES? THE YES. OK. YOU TELL ME SO. AND CABBAGE? YES. AND, AND THEN THE FENNEL
ADDS A REALLY NICE KIND OF ANISE
FLAVOR TO IT. LIKE A, LIKE A BLACK LICORICE
FLAVOR. THAT’S THE DRESSING YOU’RE GONNA
PUT IN AND THAT’S LIKE ORANGE
JUICE AND OIL AND ZEST AND A LITTLE BIT OF MUSTARD.
YES. AND THEN YOU GET THIS BEAUTIFUL,
THESE LITTLE FRAS FROM THE DILL ON TOP OF THAT AND
THEN YOU MIX THAT TOGETHER AND YOU SERVE IT ALL TOGETHER THAT YOU CAN MAKE THIS EARLY. IF
YOU WANNA MAKE THIS THE DAY
BEFORE WE’RE GONNA TRY SOME SALMON. YES. TRY IT. YOU’RE GONNA LOVE
IT. MM. IS IT YUMMY? OH MY GOD. VALERIE. RIGHT. THIS IS LIKE THE PERFECT SUMMER DINNER.
YES. AND FOR ALL THE, ALL OF YOUR
FRIENDS WHO SOME OF THEM ARE
VEGETARIAN, SOME OF THEM ARE PESCATARIAN. SO YOU COULD DO THIS WITH BEEF.
YOU COULD DO THIS WITH SALMON. YOU COULD DO THIS WITH TOFU. I COULD DO IT WITH SHRIMP. IT IS
SO YUMMY. I WANT TO TRY THE
SALAD PORTION AND THE SALAD. IT’S GOT A LOT OF FLAVOR BETWEEN
THE SWEETNESS AND THE LIKE LICORICE FLAVOR OF
THE FENNEL. YEAH. RIGHT. FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD VALERIE. WE LOVE YOU. I’M HAPPY TO BE HERE. I’M HAPPY TO BE HERE. I SAY THAT TO WOLF ALL THE TIME. EVERY TIME, ERIC REPA STOPS BY. WE KNOW THAT WE ARE IN
THE PRESENCE OF GREATNESS. SO
HAPPY TO SEE YOU FINALLY ERIC, THIS IS YOUR KITCHEN TOO AND WE
FEEL LIKE IT’S TIME YOU ARE
BACK. SO WE’RE HAPPY TO HAVE YOU.
THANK YOU SO MUCH. OK, TELL US WHAT ARE WE GOING TO
MAKE? WE ARE GOING TO PICKLE SOME
RAMPS BECAUSE THEY ARE IN
SEASON. IT’S THE BEGINNING OF THE
SPRING. SO WHAT WE DO, WE TAKE
SOME RAMPS. WE ARE GOING TO SO RAMPS ARE BASICALLY WILD, WILD GARLIC GARLIC AND WE ARE GOING TO PUT A BIT OF
SALT, DISSOLVE IT WITH SOME SUGAR, SUGAR. WE HAVE WATER AND
STIR IT OR WE CAN STIR IT A LITTLE BIT. IS THAT YOU PICKLE ANYTHING
SALT, SUGAR WATER. AND THEN WE HAVE VINEGAR, OF
COURSE, VINEGAR. AND THEN WE ARE GOING TO PUT IT
HERE TO POUR IT IN A JAR. HOW LONG DOES IT TAKE TO PICKLE
THINGS? YOU PICKLE FOR ABOUT?
WELL, FIRST OF ALL, THE LIQUID HAS TO GO ON TOP OF
IT, THEN YOU LET IT COOL. THEN YOU KEEP IT FOR A WEEK AND FRIDGE LIKE THAT AND THEN YOU CAN KEEP IT FOR A
LONG TIME. SO WE’RE GOING TO LET IT, THEN WE HAVE SOME ONION AND BUTTER. WE ARE GOING TO ADD SOME FRESH
PEAS BECAUSE THE PEAS ARE IN
SEASON IN THE SPRING. SO THEY FROZEN, THEY ARE NOT FROZEN, OF COURSE, NOT JUST MAKING SURE, BUT THEY ARE GOOD. IT’S
THE BEGINNING OF THE SEASON. SO IT’S FANTASTIC BECAUSE THEY
ARE VERY SWEET, VERY SWEET, VERY
TENDER. I’M GOING TO ADD SOME WATER IN
IT LIKE THIS AND MAYBE NOT ALL THIS BUTTER BUT
SOME, A LITTLE BIT LIKE THIS.
THREE STICKS, THREE POUNDS A LITTLE BIT, JUST TWO. JUST BECAUSE WHY NOT PEPPER,
SALT AND PEPPER. AND THEN WE LET IT COOK FOR
ABOUT FOUR OR FIVE MINUTES. AND
THEN WE END UP WITH THE PEAS THAT ARE COOKED
LIKE THAT AND THEY ARE VERY,
VERY, VERY TENDER IF YOU WANT TO TRY
IT. NOW THEY ARE SUPER SWEET, SUPER TENDER. ARE THESE SUGAR
SNAP PEAS? NO, NO, THEY ARE JUST REGULAR
PEAS IS HOW THEY COME, THEY COME LIKE THAT AND YOU OPEN THEM AND THEY COME OUT SHOOTING AT THE CAMERA. SO NOW WE HAVE, OK, I GOT YOU. SO WE HAVE COME ON, ERIC IS A GENTLEMAN AND YOU
HAVE, UM, WE ARE, WE ARE SEASONING WITH
SALT AND PEPPER AND PEPPER. OF COURSE, THAT MINI, WHAT’S GOING ON HERE. I LIKE IT BECAUSE IT’S ALREADY PORTIONED. AND, UM, BUT IS THAT A REGULAR PORTION?
YEAH, I MEAN, I LIKE YOU. WELL, YOUR APPETITE BUT I’M PUTTING
THEM ON THIS SHEET TRAY THAT HAS
BEEN SLIGHTLY OILED WITH OILS. YES, OLIVE OIL OR ANY OIL. YOU HAVE A BIT OF
BUTTER AND THEN IT’S GOING TO THE OVEN. HOW LONG DO YOU BAKE THAT FOR? WE BAKE IT FOR LIKE FOUR OR FIVE
MINUTES AT 375. IT’S MEDIUM, MEDIUM RARE. YOU HAVE A MEDIUM RARE. I LIKE IT. ME TOO. I’M WITH ERIC AND AM I OK TO LIKE IT MEDIUM OR
NO ERIC? YOU CAN, YOU CAN LIKE
IT WELL DONE IF YOU WISH IT ALL YOU LIKE AND IT LOOK BEAUTIFUL. SO YOU LIKE IT KIND
OF THAT PINKY PINK. YES, WE’RE GONNA PUT IT HERE. THE
SALMON IS GOING, WOULD YOU LIKE A BITE IN A PLATE LIKE THIS? THEN I’M GOING TO ADD ON TOP. YOU
REMEMBER THE PICKLE, THE PICKLE?
R WE’RE PUTTING THEM ON TOP LIKE
THIS. HOW DID YOU GRIND THEM UP
AFTERWARDS? THEY WERE CHOPPED, CHOPPED AND I MIX THEM WITH THE
BLACK PEPPER AND SHALLOTS LIKE THIS AND DELICIOUS, LOVELY. SO THE PEAS ARE GOING IN THE PLATE. I MEAN, IT’S SIMPLE, RIGHT? I
THINK THIS IS A GREAT, GREAT, HEALTHY, HEALTHY AND LOVELY AND LIGHT. YES, IT’S VERY LIGHT AND IT’S FAIRLY SIMPLE, BUT JUST I’M
ADDING THE BROTH FROM THE PEAS, THE BROTH WITH THE BUTTER
BECAUSE IT TASTES SO GOOD LIKE THIS. A BIT OF FRESH MINT,
MINT, ERIC, MINT, MINT AND PEAS.
WHAT YOU’RE DOING, ERIC, SOMETIMES A LITTLE MINT, A TRICK. ERIC WAS SO HAPPY THAT YOU CAME THIS YEAR.
CONGRATULATIONS ON 30 YEARS AT
LAKE BERNARDINE. IT’S THE BEST THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. CAN I SAY THAT THIS IS PROBABLY
LIKE MY GO TO MONDAY NIGHT
RECIPE BECAUSE WE ALWAYS TRY TO GET BACK INTO
KIND OF HEALTHY EATING ON MY
DAY. YEAH. IT FEELS LIKE A HEALTHIER RECIPE
AND IT’S SO EASY AND FAST AND I LOVE A SHEET PAN BECAUSE
THERE’S VERY LITTLE CLEAN UP. WELL, I’M NOT INTO DOING DISHES, I’M WITH YOU AND YOU CAN GET THE WHOLE
DEAL ON THE ONE. LIKE YOU GET YOUR VEGGIES AND
YOUR, AND ALL YOU HAVE TO DO. CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO THAT I’M AT THE SUPERMARKET TO DE FOR THIS RECIPE. I DO MOST OF
THE TIME I COOK SALMON WITH THE
SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST, RIGHT. YOU’RE GETTING
READY FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH. GO FOR IT. WASH YOUR HAND. YEAH, I WASHED EARLIER. ALL
RIGHT. SO THAT’S GONNA GO INTO
THE OVEN. OH, AND I PUT PARCHMENT PAPER
ON, BECAUSE THAT MAKES OUR CLEAN
UP A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. YEAH, IT’S VERY EASY. WE LOVE
IT. 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST. THEN ADD YOUR SALMON FILET AND COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON MUSTARD SALT
AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT, WHISK IT.
AND THEN WE’RE GONNA COME DOWN
HERE TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. WE’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK MUCH.
YOU’RE DOING A GREAT JOB. WELL,
I, I ASSEMBLE AND I, ALL RIGHT, WE GOT, BY THE WAY, DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. NO, I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATO.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU FLAKE IT UP AFTER IT COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. TASTE TASTE. YOU HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SO TELL ME WHAT YOU THINK THAT
IS DELICIOUS, LIGHT AND FRESH
AND EASY. SO YOU HAVE THAT FOR DINNER?
THIS FOR LUNCH? HOW INCREDIBLE. OK. I, I’M GONNA TAKE THAT HOME
TO MY KIDS FOR DINNER IF THAT’S
OK WITH YOU. UM, BEFORE WE GO THOUGH, WE HAVE
TO TALK TO YOU ABOUT A PASSION
PROJECT OF YOURS. A FOOD BANK HERE IN NEW YORK. YES.
FOOD BANK FOR NEW YORK CITY. I’VE BEEN WORKING WITH THEM FOR
YEARS. UM, I’M ON THEIR BOARD AND IT’S
JUST A GREAT ORGANIZATION. WE DO A PROJECT CALLED THE WOMAN
TO WOMAN CAMPAIGN UM FOR RAISING AWARENESS FOR
DIFFERENT PRODUCTS THAT WOMEN
NEED. IT’S A GREAT THING TO RAISE
AWARENESS FOR DOING GOOD WORK AS ALWAYS FOR
THIS RECIPE, BY THE WAY, AND
TRUST ME, YOU WANT THIS RECIPE. GO TO TODAY.COM/FOOD THIS MORNING ON TODAY FOOD. WE’RE MAKING JERK CHICKEN SALMON
OR EXCUSE ME, JERK GRILLED SALMON WITH A TWIST
FROM CHEF MAWA MCQUEEN’S NEW
COOKBOOK, MAA’S WAY RECIPES AND STORIES FROM
MAW’S KITCHEN IN ASPEN, A JAMES BEARD
NOMINEE. SHE’S BEHIND THE ONLY BLACK
OWNED RESTAURANT IN ASPEN,
COLORADO. MA’S KITCHEN. MAITA AND THE CREPE SHACK. CHEF. GREAT
TO HAVE. WHAT A STORY YOU HAVE. I MEAN, BORN IN WEST AFRICA. YOU’VE
LIVED ON THREE CONTINENTS. UH, STUDIED IN, UH EUROPE CHEF
CULINARY SCHOOL IN PARIS. HOW DID YOU END UP IN ASPEN? UH,
YOU KNOW, THERE’S 6800 PEOPLE IN
ASPEN. YEAH, I WATCHED SO MUCH SO, YOU
KNOW, UH, IT WAS IN THE SOAP OPERA. SO
I SAW ASPEN AND I’M LIKE, OH MY GOD, IT’S SO
BEAUTIFUL. IT’S BETTER THAN THE ALPS. SO I MOVED TO A AND YOU’VE BEEN THERE SINCE
EARLY 2006 ISH, ACTUALLY 2002. AND, AND HOW’S
THE RESTAURANT GOING? HOW DO YOU
MUCH? DO YOU LOVE IT THERE? I LOVE IT.
THAT’S HOME FOR ME. IS THIS ONE
OF THE MEALS ON THE MENU? ABSOLUTELY. WALK US THROUGH IT.
WE, WE ONLY HAVE ABOUT THREE
MINUTES HERE. SO WE HAVE THE JERK UM SALMON. SO WE’RE GONNA START WITH ALL THESE
INGREDIENTS. WE’RE GONNA DO THE MARINADE. SO YOU HAVE YOUR SCALLION HERE, OYSTERS OVER THERE AND WE HAVE A SIDE OF JUST THE JERK SAUCE ON THE SIDE. YOU CAN TAKE IT. THANK YOU. SO YOU HAVE ALL THE
INGREDIENT HERE. SO WE HAVE GARLIC. OK. LET ME ALL RIGHT HERE. AND YOU ARE GOING TO GRIND THIS
ONE FOR ME. SO YEAH, A LITTLE NUTMEG OK. THE PEPPER. ALL RIGHT TIME. CAN YOU PUT JERK
SAUCE ON ANY PROTEIN? ANY, ANY? IT’S SUCH A GREAT THING. SO YOU
ALREADY PUT THAT AND THEN WE PUT SOY SAUCE. WHAT’S THIS ONE? OK. VINEGAR WATER AND THEN WE’RE GONNA BLEND THE WHOLE. NO, NO, NO, NO, NO, NO, NO.
WAIT, WAIT, WAIT, WAIT, WAIT,
WAIT THAT LAST LIKE THIS LAST SKIING IN AS THAT’S IT. SO IT’S, WE’RE GOING TO, YOU KNOW, SALMON. THEY’RE SKINNED. YES. LOVE IT. PERFECT FLAVOR. WHAT’S THE REACTION BEEN TO YOUR
SORT OF CULTURAL CUISINE THAT
YOU BRING FROM? YOUR LOVE? THAT’S THE ONLY CULTURE WE HAVE
IN ASPEN. OK. LIKE LITERALLY. SO WE PUT THIS IN THE REFRIGERATOR FOR
FOUR HOURS IN THE FRIDGE. YES. AND OK, WE HAVE IT HERE. WE HAVE THE GRILL READY. SO AND THEN, SO WE’RE GONNA GRILL
THE SALMON. OK. LET’S DO IT. CHEF. THIS IS UNBELIEVABLE. WE’RE GONNA, WE’RE GONNA GET TO
THE SALSA. SO YOU’RE JUST GONNA DO THIS ON THE GRILL, YOU DON’T BAKE IT OFF THE WHOLE
THING ON THE GRILL, THE WHOLE
THING ON THE GRILL, YOU CAN BAKE IT OFF UH, AFTER
YOU PUT THE GRILL MARK AND THEN PUT
IT IN THE OVEN AFTER. OK, SO WE HAVE OUR MANGO MANGO, RIGHT? SO RIPE MANGO. YOU DO EXACTLY WHAT
IS DONE HERE AND THEN I’M, YES, CILANTRO PEPPER AND GREEN PEPPER. HOW FAR AHEAD COULD YOU MAKE
THE, THE MANGO SALSA? I THINK THIS MORNING. SO YOU MIX EVERYTHING. IS THAT SAUCES? THAT IS JUST SO I KNOW YOU CAN TASTE IT, CULTURAL HISTORY, YOU CAN TASTE
IT ALL THERE, ALL THE FLAVORS. THAT IS ALL
THERE. IT’S BEAUTIFUL. WE’RE SO LUCKY TO HAVE YOU TODAY. THIS IS A FINISHED PRODUCT. IT’S BEAUTIFUL. IT IS THESE RECIPES, YOU KNOW AT
TODAY.COM/. IF YOU NEED A LITTLE INSPIRATION
FOR DINNER TONIGHT, WE HAVE GOT A DISH THAT YOU IS
PACKED WITH FLAVOR AND IT’S GOOD
FOR YOU. LET’S SAY IT TOGETHER. OLIVIER
PALAZZO IN THE CULINARY FIELD. HE WAS 15 YEARS OLD IN
PARIS, NEW YORK, ABU DHABI. AND NOW HE’S CONSULTING AS A
CHEF AT FORGER’S TABLE HERE IN
MANHATTAN. YOU GOT THE PERFECT SUMMER MEAL.
FIRST OF ALL, WE’RE SO HAPPY
YOU’RE HERE. THANK YOU. THANK YOU FOR
HAVING ME GUYS. THANK YOU SO
MUCH. WE LOVE YOUR ACCENT. FIRST OF
ALL, DID YOU KNOW THAT HODA’S
FAVORITE DISH IS SALMON? OH, YOU DID THIS JUST FOR HER OLIVIA? OK. SO WE’RE GONNA MAKE A SALMON
TACO. OK. WE’RE GONNA MAKE A SALMON
TACOS TODAY. UM, SO IT’S VERY EASY. SO WE
HAVE, UH, A BEAUTIFUL MANGO SALSA WITH A LITTLE. OH, YEAH. YEAH, THAT’S A SCOTCH BUNNY. WE LIKE THE IDEA OF A MANGO
SALSA BECAUSE IT KIND OF MAKES UP THE GAME. YES. IT UP THE GAME. YES. OK. SO, NOT LIKE THAT. HE SAID, NOT LIKE THAT. ALL RIGHT. SO, BUT YOU CAN PARTICIPATE IN,
LET ME SHOW YOU. OK. ALL RIGHT. SO WE’RE GONNA GO
TO SMALL DI UH SO WE WANT IT. LOOK HOW THIN LOOK WHAT YOU IS. IS YOUR APARTMENT NEAT. OLIVIER. YES. SOME PEOPLE HAVE THAT THING
WHERE EVERYTHING LOOKS LIKE IT’S
OK. SO YOU DICE IT UP. WHAT DO WE ADD? SO WE ADD, UM, CAN I POUR IT OIL, OIL? AND THEN WE HAVE SOME FRESH CITRUS HERE IS THAT LEMON, LEMON, LEMON AND WHAT THIS IS, THIS IS A NICE RECIPE THAT WE DO
AT FORAGES TABLE WHICH IS
LOCATED ON UH IN CHELSEA UM CILANTRO FOR THE FLAVOR. SO THEN, SO WE GOT THIS, WE GOT, WE GOT NO MOVE TO THE SALMON. SO, SO YES. AND DO YOU TAKE THAT BOTTOM
PART OFF OF SALMON? YOU KNOW,
SOMETIMES IT HAS THAT SAUCE. YES. SO THE SKIN, WE
ACTUALLY SAVE THE SKIN AND WE SEPARATELY
COOK THE SKIN. SO WE’RE GONNA MAKE A SALMON
CRISPY SKIN FOR TO, SO YOU’RE GOING TO PUT THE SAL IN HERE, THE SAL, YOU SAY OH, THE OTHER SIDE LIKE THAT
LOOK LIKE? OH MY GOD. OK. SO IT LOOKS LIKE SHE HAS SKILLS, BUT THAT’S
FAKE. OK. ALL RIGHT. SO, SO THEN WE’RE
GONNA COOK THE SALMON FOR ABOUT,
UH, 5 TO 6 MINUTES. NOT THAT LONG, RIGHT? SO 2.5 MINUTES ON EACH SIDE, 2.5 MINUTES ON EACH SIDE. AND
THEN WHAT’S HAPPENING IN THIS
PANTS TORTILLA. SO WE HAVE A, UH, A
CORN TORTILLA CORN. SO YOU CAN ALSO PUT ANY OIL IN
HERE OR JUST STICK IT IN, JUST
PUT IT IN IT JUST LIKE THAT. YES, WE WANT IT TO GET A LITTLE BIT
CHAR. I LIKE THAT LIKE THIS ONE. ALL RIGHT. OK. SO NOW WE COME BACK HERE, WE’RE GONNA BOTH. LET’S COOK, LET’S COOK. ALL
RIGHT. SO, OK, SO LET ME UH I WANNA SEE IF, IF
YOU GUYS CAN HELP ME AS WE CAN. WE CAN, WE ARE VERY
SMART. SHOW ME, SHOW ME YOUR
SKILLS. OK, LET’S GO. LET’S GO. SO HOW DO YOU LIKE YOUR NOT, NO, NOT RACE SALMON IN THE MIDDLE, IN THE MIDDLE. AND THEN I WANT A LOT OF THE MANGO. THIS MAN LOOKS BEAUTIFUL. WHAT ARE THESE?
OH, THESE PICKLED ONIONS? IS THAT WHAT THESE RED ONES ARE ON THE WAY? LIKE WHAT IS LIKE HOW CRISPY IS THAT YOU? AND I WANT SALSA. I LIKE THAT. I LIKE THE A, A LITTLE BIT OF A TOO. AND WHAT ABOUT THE TOMATOES ON
THE OTHER PLATE IS THAT? YEAH, THOSE ARE GOOD. WHO DO YOU
THINK? DID A BETTER JOB? PLEASE STOP TRYING TO WIN. THIS IS NOT A WIN LOSE THING. TOMATOES YOU GUYS CAN WE JUST EAT IT? I MEAN WITH ANY FINISH, WE CAN’T WAIT FOR YOU. OLIVIER. OH, LET ME HAVE A BITE TOO. OH MY GOD. OLIVIER. THIS IS WHAT WE WANT FOR DINNER
TONIGHT. IT’S AMAZING. NO. COOK IT WITH US. OLIVIER. THANK YOU TO GET THESE RECIPES.
HEAD TO TODAY.COM/FOOD. NI SO SOUNDS FANCY. BUT THIS IS A SHEET PAN. SO EVERYTHING IS
GONNA BE DONE RIGHT HERE. VERY
SIMPLE. THE FIRST THING WE’RE GONNA DO
IS WE’RE GONNA SLICE UP SOME
FINGERLING POTATOES. IN FACT, WHY DON’T YOU GO AHEAD
AND DO THAT FOR ME? AND THEN WE’RE GOING TO ADD SOME
GARLIC. YOU JUST SLICE THEM IN
HALF, SLICE THEM IN HALF. NOW, THIS
PART IS REALLY IMPORTANT. WE’RE ACTUALLY GONNA PUT THESE
FACE DOWN IN THIS BAKING TRAY.
THIS IS GARLIC, ONION, OLIVE OIL, DRIZZLE, DRIZZLE. ALL RIGHT. AND GET OUR HANDS
DIRTY. OH, AND DON’T FORGET THE SALT AND
PEPPER BECAUSE YOU KNOW THE INTERNET WILL TELL YOU IF YOU
DON’T THINK OF YOUR FOOD. THERE WE GO. BOOM. PUT THESE FACE DOWN. WE’RE GONNA
ROAST THESE FOR ABOUT 15 TO 20
MINUTES. TAKE THEM OFF AND THEN WE’RE
GONNA ADD THE SALMON. THIS PART, I LIKE TO KEEP THE SALMON ON IF
YOU DON’T KNOW HOW TO COOK SALMON BECAUSE
YOU COULD LIKE, DRY IT OUT AND THEN AFTERWARDS
REMOVE IT. BUT IT’S OK IF YOU DON’T, HOW DO
YOU KEEP SALMON FROM DRYING OUT?
IS THERE A, IT’S LIKE WATCHING IT? BUT
ALSO THIS SKIN ACTUALLY ADDS A FATTY
LAYER AND SO WHEN THAT’S ON IT JUST DOESN’T DRY
OUT AS FAST. EXACTLY. ALL RIGHT. SO WE’RE ACTUALLY
GONNA ADD SOME GREEN BEANS
AROUND HERE, PLUS THE CHERRY TOMATOES ALL
OVER THE PLACE. YES, SIR. WELL, NOT ALL. WELL, CARSON, THIS IS FOR MAMA,
WE GOTTA DO A LITTLE BIT BETTER
THAN THAT. PUT IT, PUT IT AROUND. I’LL WORK ON THAT. YEAH. YEAH. AND THEN PUT THE TOMATOES
AROUND. THERE. THERE YOU GO. AND THEN A LITTLE BIT OF OLIVE OIL. SO
MEANWHILE THE POTATOES ARE DOING WHAT YOU COOK
THEM AND THEY’RE CHILLING YOU.
NO, NO, NO. THEY’RE ALREADY COOKED
AND THEY’RE GONNA TAKE THEM OFF AND THEY’RE ACTUALLY GONNA LOOK
LIKE THIS RIGHT OVER HERE AND THEY’RE FULLY
COOKED ALREADY. THEY’RE ALREADY FULLY COOKED IT. THEY GET CRISPY. HOW’S ALL RIGHT? SO WE’RE GONNA, AWESOME. OK. SO WE’RE GONNA PUT THIS INTO THE
OVEN FOR ABOUT UM, 10 MINUTES, 10 TO 12 MINUTES AROUND LIKE 420 THEN BROIL IT FOR THE LAST TWO.
OK. WE’RE GONNA ACT LIKE THE
ONION. I MEAN, WE’RE GONNA ACT LIKE THE
OVENS RIGHT HERE. PEOPLE CAN USE THEIR
IMAGINATION. ALL RIGHT. ALL RIGHT. THERE YOU GO. ALL RIGHT. I’M
BACK OVER HERE. THAT, THAT’S IN THE OVEN NOW
MAKE THE DRESSING. SO WE ARE
GOING TO PUT DIJON GARLIC ANCHOVIES. OK? A LITTLE UMAMI FLAVOR. THERE
YOU GO. HEY, YOU ALREADY KNOW WHAT
YOU’RE TALKING ABOUT. SO LEMON, OLIVE OIL, A LITTLE BIT OF WATER AND A LITTLE BIT OF WATER. YEAH. AND DON’T FORGET THAT.
LEMON ZEST BANG BANG. AND THEN YOU CAN’T HAVE MICHO WITHOUT BOILED EGGS. SO I’M
GONNA SLICE THESE UP. YOU’RE GONNA WHISK THIS TOGETHER
TO MAKE YOUR DRESSING. I MEAN, THIS IS EASY. WE CAN DO IT EASY AND IT LOOKS FANCY TO DO THIS
FOR MOM GUYS. DO IT. DO IT FOR THE PART MEANS BUT THAT’S ME. OH NO, IT MEANS FROM NICE FRANCE. ALL RIGHT. NOW, LET’S BUILD IT
REAL QUICK. AND SO WE GOT SOME ROMAINE. WE’RE GONNA ADD IN
OUR EGGS, GONNA ADD HOUR ROASTED POTATOES AND NIU TYPICALLY HAS BOWED POTATOES.
BUT THESE ARE GONNA BE ROASTED. THAT’S WHY IT’S A SHEET PAN NIWA. BUT THESE AROUND AND THEN CARSON, WHAT ARE YOU DOING? OH YEAH. YEAH. BOOM. THERE WE
GO. ADD IN OUR GREEN BEANS RIGHT
HERE. OUR ROASTED TOMATOES. THERE WE GO. BOOM, OLIVES. WELL,
DON’T PUT THAT RIGHT IN THE
MIDDLE. OK. THERE WE GO. AND THEN PUT
THOSE SPRINKLE THOSE OLIVES AND THEN ADD OUR FLAKE SALMON
RIGHT THERE ON TOP. I’M GONNA SELL TO THE PEOPLE AT
HOME. YOU ADD THE SALMON TO THE
TOP. JEFF. THANKS SO MUCH. IT 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. GOOD TUESDAY MORNING. MILLIONS WAKING UP TO ANOTHER
DAY OF EXTREME SUMMER WEATHER. BRUTAL HEAT, STORMS, AND EVEN MORE SMOKY AIR. IT’S AUGUST 5TH. THIS IS TODAY. DAYS OF SUMMER. SMOKE FROM THOSE RAGING
WILDFIRES CREATING NEW PROBLEMS
AND NEW AIR QUALITY ALERTS ALL OVER
THE COUNTRY, EVEN DELAYING FLIGHTS ON THE
EAST COAST. MEANWHILE, OUT WEST, TEMPERATURES SOAR WELL INTO THE
TRIPLE DIGITS. IT’S SO HOT OUT HERE. I FEEL LIKE I AM LEGITIMATELY
MELTING. WE’LL HAVE EVERYTHING YOU NEED
TO KNOW TO START THE DAY. TO HALL TENSION. THE REPUBLICAN PARTY. NOW MORE THAN EVER REPRESENTS
THE HEART AND SOUL OF THE
WORKING CLASS. A CROWD PRESSING A GOP LAWMAKER
ON PRESIDENT TRUMP’S AGENDA AND ITS IMPACT ON
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TAKE