This Sunday at 4 PM MST, we’re taking late-summer produce and turning it into a rustic Italian-inspired dinner:
🍷 Red Wine–Braised Italian Sausage – rich, hearty, and full of flavor
🍑 Sweet Plums – cooked down until jammy, adding a surprising balance of sweetness
🥒 Seasonal Vegetables – the best of late summer, roasted and tender
This is the kind of meal that makes the most of the season’s abundance — hearty enough to feel like comfort food, yet fresh and colorful thanks to what’s in season now.
Chef Patrick will walk you through how to:
– Build layers of flavor in a braise with red wine, aromatics, and fruit
– Use plums in a savory dish for a perfect sweet-savory balance
– Pair sausage with seasonal veggies to make the plate shine
📅 Join us live this Sunday at 4 PM MST to cook along, ask questions, and hang out in the kitchen.
📺 Watch the replay anytime at youtube.com/@Farowathome
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[Music] How did I get the Hello, welcome back. We’re here for this wonderful episode of what some late summer veggies, even though like squash and stuff you’re going to see popping out. I just I can’t uh it’s hard to resist the temptation to get into pumpkins and apples right now, but I know it’s all we’re going to have for a long time. So, it’s all we’re going to have from November till May. Yeah. So, I just really want to encourage people to let that stuff as hard as it is to not want to eat it, you know. Some We got some of these delicious plums today. We’re doing some greens, some Carmen chilis. We’ve got this gold zucchini, of course, some okra. This time of year is great. Yeah. So, no, just wanted to keep using what’s here for the summer because it’s not going to be here long. So, no. Um, delicious. I’ve got spicy Italian here. Mild, sweet, whatever you’re into, it’s going to be good with this. But and we’re also this should be pretty similar to most people’s boxes right now too if they’re cooking along from CS. Yeah. I mean I would think everybody’s got around something similar, right? I mean if you have I don’t know anybody who grows oak rather than rough and ready right now but yeah I don’t know if I’ve seen it anywhere else but um that’s okay. This is from our front porch. So yeah. And we have this delicious game that we’re going to cook with and drink. So, really good. Um, I did recommend this or a pino for this evening. But this right here, you want to show the bottle. It’s like um some cherry juice going on. It’s so good. Just really bright. Light little chill on it. Lisa’s favorite. Is this pretty common in bottle shops or not really? Um feel like you can find it in some of the better ones. um French Bojlet. La Pierre is uh one of the like pioneers of game making in uh Bojlet. So they um they’re they kind of set the benchmark for for all of it. I mean that bottle is their entry level uh they also have a crew uh from Waron um as well which is kind of their like higherend okay bottle. Those are probably a little teeny bit harder to find. Usually if you have if you’re carrying the base level people have like the next step up. Gotcha. Um well this for 20 bucks. Yeah. This is 20 bucks. You can’t beat that. No. It’s so good. We used to pour it by the glass at the restaurant too. But it’s just juicy and mildly tart and just fruity and almost a hint of sweetness but not sweet. So good. So good. Yeah. Highly recommend. And if you can find it in your one of your local bottle shops, grab it. Um, cool. Well, we can get this party started. I guess it should I always say this should be relatively quick, but they always fill out a whole hour anyway. You tend to lie about everything. Um, well, we’re going to we’ll do the sausages in a smaller sauté pan with a lid if you have it or you kind of want something with a lid so we can kind of uh I called it brazing, but we’re kind it’s it’s not I don’t know. I called it brazing. I’ll go over it with I think we’re going to need to do a slight camera adjustment over the stove. What’s happening over here? The end where the charger is needs to go like back towards the stove a little bit. There you go. Perfect. Great. Cool. Must have bumped it. Sausage. We’re going to give these a light sear, I guess, before we start rendering some fat out. Right then, we’re going to saute up onion and garlic and that. But says she has kale, broccolini, tomatillos, cherries, tomatoes, and green beans today. Nice. And then Sam’s got tomatoes, onions, squash, and they’re in northern Alabama. They’re in Alabama right now. Oh, like like Oh, okay. Cool. Yeah. What? Like the Huntsville area? Like Nass Nassa area? I don’t know. I’ll wait for him to to respond. I know we’re always a few seconds ahead of everybody’s seeing us. So, Well, did you stab those with a fork? So, what we’re going to do is take a fork. We don’t want these to like just bust open. They’ll not that it’ll affect the flavor, but they don’t look as nice, if that makes sense. Oh, the casing splits open. Yeah. So, we’re just going to to relieve pressure so they don’t just like burst on us. Shenini said yes. They’re at NASA. Nice. Patrick’s from like the northern Georgia area, so probably not too far away. Uh, west. I was near right near the Alabama border. Yeah. Cool. So, this really is to allow the pressure inside the casing to escape without causing It’s probably from all the steam from the water and the meat, right? Yeah. Yeah. So, we just want these to still I like things to look nice when they’re done. Um kind of doing both sides so it has the chance to escape. Yeah. But let’s go ahead and get this thing on pretty high so we can get it heated up. Cool. Stabbed and ready. Shiny got plums from Cure and Lamb from uh Seventh Generation. Seventh generation farm. Mhm. Nice. I feel like I’ve heard of them. I feel like I’ve heard of them, too. I don’t think I’ve ever But got anything from I mean, it’s all like if they’re doing it properly out here, it’s all going to be good. So, glam can’t eat grains because they literally explode. Yeah. So, they have to be grass-fed. Cows borderline do, too. seen it where they feed them too much grain and their stomachs bloat to the point where they have to put like a hole in their side to let the air out. It’s bad. It’s so wild. Cows are slaughtered. Not that you guys want to hear about this, but cows are slaughtered because they’re not going to live anyway. Yeah. So, if they’re on a corn diet, they can live for eight months and they’ll just die from eating it. Yeah. It’s wild, dude. They’re miserable the whole time. import things. Another reason to go grass-fed. So, are we searing sausages in the smaller one? Small pan. I want the bigger pan. You’re heating that up. I don’t feel like I even noticed you turn it on. Yeah, I turned it on high. I was talking about a little bit, but um we’re going to just give them a light sear. Then we’re going to go in that pan with our onion or shallot, whatever you got. little clustritis. That’s the It’s the bacteria that crushes inner layers of your onion. Oh, really? Yeah. Is it dangerous to eat? No, it just make it rots your onions. Oh, yeah. I feel like that’s happened a lot with my farmers market onions this summer. It’s just uh I just pull the middle out. It’s tough. Yeah. I mean, you know, these layers grow. I mean, this is from four months ago. So, if it’s floating around in the field and gets on the onion and then the onion grows layers around it, it’s just going to be in there. Doesn’t smell great. What the brown spot? Yeah. Oh, but yeah, I just pull out pull out the brown parts and go with it. So, we’re just gonna We want to sear these. That’s really the goal. I just like the syrup. Yum. Uh, like I said, just to start the rendering. Then we’re going to throw the onions and garlic in that pan really quick to kind of sauté in. We’ll break down some plums as well. I feel like that’s going to start smelling so good in like five seconds. So cool. peeled the onion. We’re using a half onion or if you got shallots, use some shallots or if you have leaks. You can use leaks. Make sure you wash them. Oh, I guess we should have used leaks. We got a ton of leaks in there still. Yeah. Oh, we need to use So, onion. You can do garlic. You need to turn your pan down. Um, I guess I should a little sound. It sounds a little aggressive over there. Might be. Put it back down to medium. So, what are you doing here? Your head’s in the way. Oh, sorry. So, I’m peeling the garlic. Little easier than the last leaf’s garlic that gave me hell. I’m pretty sure it’s the same garlic. Oh, maybe I was having mental problems. It’s always possible. So, I’m highly probable. Cool. Give him a light smash and just get that paper off. All right. So, all we’re going to do with these, we want to after you lightly smash them, give them a nice thin slice there. Like so. That’s how I’m going to cook them today. Do you like I don’t know if I can zoom in on you enough to see that. You got your onion pile in my way. Of course. Build the fortress. So, since you smashed that one, it’s almost kind of dicey a little bit now. Yeah. Yeah. Okay. Whatever. I just wanted to thin slice. I’m not putting too much effort into that. Yeah. Um, sausages should release from the pan once they’re seared. Now, that casing will want to stick a little. But as soon as they’re here, it should release. Come on. They got a nice sear on them. They’re beautiful. Yeah. Looks perfect. Really nice. We’re going to leave that fat in there. Throw our onions in. But while we’re waiting for that to get ready, we’re going to go ahead and process some plums that’s going in the brace. So, these are these nice dark flesh white plums. Yeah. These are the frier plums. They’re called frier. Frier. Frier. Like a priest fryer. Gotcha. Yeah. Um I think since we’re going to cook them anyway. What do you think? Something like that. You’re the chef. I don’t know. Hey man, tell me if this is your your creative circus, not mine, dude. I’m just out here to comment on it. Y’all, I’ve not made this. We’re just putting together some good food. So, we’ll do nice big chunks. And we’re going to cook them down. They might dissolve, they might not. Yeah, they’re a little firm still from the farmers market yesterday. I was hoping that we could find some riper ones, but it is what it is. They’ve been like this all year. I feel like they have to sit out for what, a week or two? Well, I got all of them from First Fruit, so I wonder if it has more to do with their picking them early. They might so they don’t get as bruised on the way over the mountains. Yeah, I mean that makes sense. All right. So then once both sides have a nice sear. Almost. Almost. I’m going to throw them back on the plate they were sitting on because we’re just going to throw them back in the red wine once we’re at that point. So, I’m not worried about the the raw sausage, you know, on the on the plate. And guys, I had about 12 ounces of plums. No, I said to get at least a pound or no, a half pound. So, hopefully you got some extras. Yes, it’s just I’m just letting y’all know what we got here. Are noisy. Yeah, I’m going to pull it. All right. So, nice sear on both sides. We got a little bit of this pork fat in the pan rendered out. So, we can go ahead and onions and the fat. Throw in your onion. Oh, Shankini got the fryer plums, too. I haven’t really seen a lot of plums yet this year, which is kind of weird. Well, the sheeros came out. The Shirro came out and I feel like usually by now, don’t we have like elephant hearts and like I don’t remember. I don’t either, but I feel like they should be out by now. It’s like middle of because I’m trying to think like what we had when we opened. I think we were able to get peaches for like a week or two. Yeah, we definitely had peaches for a little bit. And then like then I started using cantalopes and plums. I know for sure like you know unfortunately Rancho Dzno this was it for them you know no more melon no more no more peaches nothing got our last ser mel melons this week so that’s your onions and your garlic right onion garlic just be mindful not to burn your garlic But then it’ll start pulling the the seared meat goodness off the pan a little bit. Hit it with a little salt. Helps to start bring out the moisture and season as we go. Uh spicy sausage. I’m not going to do any pepper. It’ll have enough on its own. I feel like I’ll have a little sip of your cooking wine. It’s almost too good to cook with. I know. It’s unfortunate. But hopefully you don’t eat a lot of it. But the chefs always told me if you wouldn’t drink it, don’t cook with it. That’s fair. That’s what they said. There’s so many gross ingredients in mass-produced wine. like you just don’t get me wrong, I’m guilty of uh using a box wine in a braise, but I know it just it pains me to just cook with it when it should be savored. So, we do Jeez, you put that back a little bit. I do want to get um little color on the onions, little caramelization, you know. Yeah. Um so, let’s see. What do we want to do here? I might go ahead and just go for it. Let’s get out a cup measure. I don’t want to put more than my a lotment in this dish cuz I want to drink it, you know. Yeah, you’re not doing the chef measurements today. Oh, man. So, how much wine are you doing? Eight ounces. Okay. Which is going to be a quarter of the bottle. Ah, sad day. Sad day. All right, throw it in. Let’s throw in your plums and the sausages back in. This is not the intense brazing situation I had envisioned in my head. No, this is more like a I wanted to incorporate Careful. Don’t light that alcohol on fire. I wanted to incorporate plums and I really just wanted some sausages this week. So, got a little juice there. I’m put it right in there. Yeah, it’s all flavor, right? Go to waste. Got this. Try to probably have got a smaller pan. That was the smallest pan we have. I’m It’s a joke. Oh, so that’s all there. Just the way you said it, I couldn’t tell if you were serious or not. I know. All right, let’s turn that on. Like still kind of I don’t know. It’s like poaching bra. I don’t know what to call it. Poaching, brazing, whatever. Anyway, so that’s out of the way. Put it back on kind of smells so good. Medium lowish. We just put the lid on there. What do you have that on for? Yeah, like that’s my favorite number to cook on our stove with. Yeah, medium low. If it starts ripping too much, I’ll kick it down to low low. But, um, cool. So, um, cherry tomatoes. Uh, Shankini, you’re going to want to put those in kind of closer to the end of your vegetable mix. Well, Sam had tomatoes, too. Oh, okay. I don’t think they’re cherries. He just said tomatoes, so I don’t Okay. I’m not sure what. Um, get your tomatoes diced, I think, would be the best route. We’ve got collards. I’m going to strip these. You show me how you strip them. Oh, yeah. So, these are not like the spring ones that we had um a few months ago, right? Is that the last time we had collards on? Maybe. It might have been early summer. It’s like spring or early summer. They’re much more tender than this. These You can tell. I mean, these things are like proper collards now. Yeah, cuz they’ve been growing for a bit. Were you still going to use some of that kale? The baby kale? Not in this, but Okay. So, I turn leave upside down. Just pinch and pull. Is that a bug hole? Probably. Couple little snacks on here. Oh yeah, Shankini said with the fried chicken. That’s when she was on the show. Nice. We did collards and mashed potatoes. When was that? It’s a few months ago, right? That was in May, I think. Yeah. Yeah. Spring. So, yeah. So, we’re stripping these because these are nowhere near as tender as that. So, boom. Boom. which I’m glad I’m using these so people can see. So if you’re not, we’re not going to braze these because I don’t really want the sulfuriness in with those veggies and whatever. Like I just don’t. So if we’re not going to braze these thicker leaves when you’re working with collards, cut them super thin like chiffonod. We want to Yep. We want to chifod them just so shredded. just so they’re tender. Like this is going to be the best way to eat these if you don’t want to braze them like proper southern greens with like ham hawks and vinegar and all the things. Some brown sugar, vinegar, all that good. Little hot sauce. Little hot sauce. Some hot sauce in there. Yeah. I mean, that’s that’s some proper collards right there. Yeah, it is. you know, either ham hocks or salt pork. So, we’re not doing that because this beautiful sauce, after the sausage is cooked, we’re going to remove them out, take the lid off, and reduce everything down and just have that for the plate to toss with everything. Um, get this on high. We’re going to first sear our okra because we have to cook the okra before we cut it up. So that way it doesn’t get super slimy on us. Yep. It’s crazy. Even like we’ve been growing this out in the front like in our front little garden and when I cut it and I’m like holding on to the okra that I’m cutting, I can feel like this liquid release almost on the outside of it when I like snip it off the bush. gets like wet. Yeah, it does not like to be messed with. No. Um, take our zuk. So, let’s see. Yeah, tomatoes. Dice them up. Or if you have cherry tomatoes, you could either half them or leave them whole. And then I forget what else people had. What was it? What did they say in the comments? Um, we have tomatoes, onions, squash, kale, broccolini, tomatillos, cherry tomatoes, and green beans. So, kale at this point not going to be quite as tough as your collards. What are you doing right now? Uh, I personally cut this little So, I quartered the zucchini, which I fully recommend. um or your yellow squash or whatever you’re working with. And then what you want to do is I always trim out some of these seeds because they just get super mushy. So if you quarter it and then you come in at an angle, just trim out, make it flat, trim out that seed, that stuff that’s going to get super mushy. There’s that. And then um well, we can leave them like this. Just make some chunks some chunks. Chunks like so. Nicely. If you have a fatter one, you can split it down the middle and then do this. These were pretty young still. Go over here. Yeah, they look nice. And we can just line them all up. Cool. So, the pan’s probably warm. These guys are ripping. I’ll put it on low. Oh, yeah. That’s dancing around on me. Oh, it’s smoking. It’s smoking. Yeah. Woo. Got that pan too hot, huh? Oh, it’ll be great for this okra. Whoa. [Music] Yeah, I’m honestly impressed at how much that bush or like those couple plants that we had out there. Plants total. Yeah, but I mean they produced a lot of okra. Yeah, you could probably grow one 50 foot bed and just have tons of it. Dreaming on the farm, huh? Mhm. M. Oh, it’s so that wine is so good. Cool. So, we’re searing these first just so I can get them out of the way. Uh, collards are chifonod. So, depending on whether you have like big kale or small baby your kale or whatever and depends on the varietal. I mean, wouldn’t the kale kind of cook like I mean, most people grow the linenado, right? The linenado’s dense. The curly, which is that like ‘ 90s buffet garnish kale. Yeah. That I don’t think anybody should really grow, but um you know, that’s tougher. Then there are other varieties like Red Russian that are a little less hearty. I would they’re kind of like the more leafy looking ones, right? Yeah. So, it just depends on the variety. You could do wider ribbons. Wider ribbons. Some wider ribbons or like kind of dice it almost. Okay. You still might want to strip it depending on the size of your kale or whatever. And I’m just seeding our peppers here. These are um really sweet peppers, so I’m not super worried or I’m not concerned at all about pulling seeds out by hand. Yeah. Always double check your crevices though for for bugs and spiders. What the on the peppers? Yeah, this one that was folded over had a little spider in it. Oh, he was in the fold or he was inside the pepper. In the fold. Oh, yeah. We can see that okra. Just want to make sure it’s cooked. All right. Um, peppers for this. What do I want to do? Um, let’s just kind of the same as the Oh, he’s indecisive. Kind of the same as the squash. So, just nice chunks. Well, I’m so happy you love the wine selection. Oh, not going to steer you wrong, you know. Oh, I didn’t doubt that one bit. Now, if I have to, I can go into that Mexican wine we bought. Yeah. Had the privilege of tasting a lot of wine in my life. So, um yeah, the Mexican wines that we tasted at Wyatts yesterday were actually really good. They had like a little wine tasting in the back and we just happened to be there right when they were doing it. So, um I know people don’t usually think of Mexico as like a a wine growing region, but it’s kind of an upand cominging thing in the wine world right now. Um Right. Got all kinds of cool stuff. Beautiful. All right. So, save these. We’ll throw them in uh closer to the end since we got a good sear on them if you have some okra. Cool. So, now pop over to this. Get squash, peppers rolling. Get your burner back on. I’m going to go like mediumish depending on your burner. Kind of smells like you should probably turn up the uh vent just a little bit. And then I’m just going to check our sausages. See where we’re at? Oh, yeah. So, yeah, ideally you’re looking for like 150 on these. 155. Mine are definitely done. Cool. So, you’re just going to pull those and set them to the side. Yeah. So, I’m going to pull these nicely cooked sausage. Beautiful. Now give that a little shake and turn it up to medium high and let that cook down. So that way we kind of make some sauce out of it. So you want the plums to like break down then and like make a sauce out of them. Sure. I think the fryers are actually good for that. that and the Italian plums. I don’t know if you’ve ever seen the ones that are kind of like oval shaped. They’re super dark purple just like the friars. Yeah. But they’re like more starchy. So they’re better for Okay. doing like purees or doing um like plum butter, that kind of stuff. So, I started searing on the veggies. We get We’re going to throw our greens. Starting to smell good in here. Greens in there. Let those start cooking up for Yeah, this is cool enough to touch. Give these a nice slice. If you’re ever cutting your okra and you your knife doesn’t go through it, just toss it. That means it’s going to be super woody woody and not edible to eat. I mean, I picked all of these pretty young, so you shouldn’t have any problem with them. But no, these most of them from the time they flower until I pick them is like a day or two. Like they’re pretty fast. I don’t like that one. Yeah, there was a couple I didn’t get to in time. Probably. It’s all good. Move your head. Thank you. Unless it’s gonna cause you to hurt yourself. No, we’re good. So, even cooking these ahead of time, there’s a little slime coming off of them, but it’s not going to keep producing it. Yeah. Does that make sense? Like have you cut raw okra? Oh, it oozes. It just keeps going. Yeah. Well, that’s what I was saying. Like even when I like cut it off the bush, it’s like really like wet on the outside. Like I have to wash my hands afterwards. Cool. So, we had maybe three three ochre here that I didn’t care for. Sorry. Those look nice. Lots of colors today. Everything’s really bright and vibrant. Yeah, we’re going to be missing that in a couple months when everything’s brown. They’re cooking. Those skins let off a lot of purple. Yeah, that’s okay. It’ll make the sauce pretty. Yeah, cuz our wine was not super purple. So, we’re going to let this cook down. Are your plums actually starting to break down a little bit or? Yeah, they’re getting soft. Good. I was a little worried just cuz they were still pretty firm. So, yeah, they’re cooking in a [Applause] um Let’s see. You’re If you’re doing tomatoes, you’re not going to need this, but I’m going to hit mine. You put a little water in. Little water. If you’re doing your tomatoes and toatillos, you’re not going to need to do that. It’ll just nicely cook in there. Give you the liquid you need to kind of finish everything up. Yeah. Oh, make it a little bit saucy. Yeah, it’ll be excellent. Yeah, I think it’ll be great. So, at this point, if you’ve done your squash, you’ve got your greens in. At this point, now that you’ve had a little time to cook these, hit it with your tomato, your diced tomato, throw them in. You don’t want to put the tomato in right at the beginning, though, right? Not really. No. So, if I had green beans, then you would want to maybe like green beans, put them I would chop them into like inch long chunks if I were doing green beans personally in this. Okay. Um one inch, one and a half inch pieces. Chop them down and throw them in with your squash. Okay. Yeah, they probably take almost as long to cook. And this is looking good. We’ll give it a taste. I think my phone’s getting close to overheating. What’s that? I think my phone’s getting close to overheating. Yeah, sorry. We’ll uh give it a break. And always if you have greens, taste your greens for the seasoning. That’ll be the thing that soaks up the most salt. Just because all the folds and the liquid on them. Mhm. So just taste your greens. Anyway, little bitterness. They’re great. sauce is thickening up in the plums. Oh yeah, look at that. We’re getting It’s almost like gravy now. It’s like napeish. What does nape mean? It just coats. When it coats your spoon, it’s almost there. I don’t know if you can see it. I can see it. We’re close for this. Great way to use plums in a savory application. Yeah. Somebody say they had apples. I don’t think so. Oh, cool. No, no apples. So why you would want to do this with apples? I don’t know. I’d probably want rezling though for the wine braze instead of like Oh yeah, that would be nice. That took on some nice flavor. So what I want to do now, season this with a little butter. What are you seasoning with butter? The sauce. The brazing liquid. Yeah. To kind of help uh it’ll help balance the acidity. Well, and I bet the texture too would probably just make it feel a little more silky. So, I’m going to do a couple tablespoons in there. And then we can throw our okra in the veggie mix. And if you wanted to coat your veggies in a little butter, also pretty solid solid choice. I think it would be nice. I can really smell the plums now. Feel like they just started like releasing more aroma. Or maybe it just finally wafted to my side of the kitchen. But that a toss. So, put that on low. Turn the veggies off. We’re going to get our herbs in the plum sauce. So, sage, thyme, parsley, kind of that realm of the herb world is great in this. We have a ton of sage. I do not know what varietal this giant leaf is, unfortunately. No clue. This stuff is huge, though. Do you like it? It smells great. I just I mean I was asking if you like the the leaves being big like that. It doesn’t matter to me. So can I ask why you’re cutting it this way instead of like rolling it up like a chifonade situation? Cuz I want So you’re going to go back across. I want to dice it. Okay. I thought that’s like the direction you were going. Like I do this with a lot of herbs. Do it with basil. I love doing the dice. just keeps you from bruising these more delicate herbs like sage and basil and stuff. It’s really fragrant, right? I can smell it all the way over here. Use sparingly. Sage can overpower something very fast, but it is a beautiful component to add to things, too. Yeah, it’s great. I like doing fried sage. Yeah. desserts, anything like that. Oh, those uh honey butter sage brios rolls that I made. Oh, yeah. Few weeks or a month ago. Great way to use up some sage. But I fried all the sage for that before I put it in. So, come in. Salt. Salt. Give it a nice toss. Make sure everything’s good. This looks great, honestly. Yeah, it looks really good. It’s a pretty color. The plum skins did a nice job. That butter, man. Did it just tied it together? A little more salt. A little more. Just taste it. I mean, this this honestly this tastes like tomato sauce. Really? If that’s weird. It is kind of weird. Are you sure your tongue is not messed up from drinking wine? Yeah, I’ll pause. Well, if I remember correctly, I think friers are one of the starchier plums, too. Oh, man. So, so stick these back in. Give them a little reheat. Toss them in your sauce. What are you doing with all that juice? No. Sauce is perfect. I can’t can’t put that back in. You wouldn’t put it on your veggies. Could have probably. It’s gone now. All right. Cool. Well, this is a quick dinner. 45 minutes. We’re like at plating time. It was quick. It was actually quick this time. I know. Start to finish. Cool. So, 45 minutes from scratch, 100% everything. Hopefully, you guys are with me here at this stage. I don’t know if anybody was brave enough to take the challenge to cook along with you. Oh, okay. Cool. Might be taking notes for later. Well, um, super simple. So, I guess, let’s see. Let’s make this look great. Yeah, I think this was the tomato in there. Yeah, the tomato would have been really nice. I just I’ve been using tomatoes a lot, so I didn’t want to didn’t want to uh encourage it too much, you know. Yeah. But yeah, I don’t think I got any tomatoes at the market this week. This still looks beautiful after canning like six jars of tomato sauce and doing a lot of tomato things this week. I made that mole sauce with tomato. All right. Just kind of didn’t really get any further. Honestly, man, if we at the restaurant right now, I’d be doing a big ring mold. Oh, good. Sam said that uh they’re on uh they are cooking along and uh the results will be on Instagram soon. So, I’m excited to see how everything looks. The spaghetti looked awesome last week, by the way. I really want to ring mold this out, dude. I have a ring mold. Do you want one? I really want to for this one. Well, I have one. What size do you need? The big one of every size imaginable. I want the big one just for fun. Since we’re early drinking wine, cuz this is what I would do if we had this on the menu. This one or smaller? That’s fine. I have other ones. That’s fine. I mean, nobody else is going to have this, which is okay. Well, no, but this is just what I would do at the restaurant. We We owned a restaurant and we had a lot of things. So, actually, I love having these molds, too, for like building cakes in. If I’m doing something with like mousse layers or something and maybe don’t want to do like a traditional icing on the outside, it’s really nice. Yeah, if I just wanted to keep it super clean, this is what I would do. Sorry. Make it pretty so I can take a nice picture later. Yeah. Push everything down in there. Oh, Rufus went to sleep. It’s kind of like an 80s technique, dude. That’s 80s. Really? I thought those modern They’ve been using ring molds forever, dude. I don’t think they use it for plating veggies. Anyway, look at that. So pretty. All right. [Music] Dude, this sauce is so thick at this point. Oh, the sausages turned pink. So just kind of come in said now she needs ring molds. Just that extra little something to make it look fancy, you know. Yeah, man. Just come in here, right? You could do it multiple ways. You like stack them up on here or something? That just looks fun, dude. Yeah, it does. Are you putting another one on or just that one? I’m just doing the one. Okay. I have leftovers for you to eat later in the week. I won’t complain since you’re leaving me again on Tuesday. Well, we take this thick sauce. Just kind of give it the like it’s got the onions in it. So, we want to get some of that goodness like just on it, right? Starting to think maybe we need to create a non-essentials list. Maybe just give that out to our loyal YouTube fans. I don’t know, guys. Something like this. It looks great. It’s gonna be so good. Now you just need some micro greens. Oh, little micro herbs on top or something. Get some of those from the market. Look at this, man. It’s kind of messy. I don’t know. It’s a little messy, but it’s pretty. It’s going to taste great. It is going to taste great. Looks fun. I don’t know. I’d have to replay this a few times. Well, you’re gonna have to play another one anyway. So, with everybody. Shiny said she wants that list if we create one. Well, the non- essentials, but the fun to have. We’re going to get in here. Give it a whirl. What do you think? Honestly, tastes like tomato sauce. So, so that’s like sausage, peppers, and onions. Like the classic Italian dish. Mhm. I’m not mad at it. No. I mean, having grown up in the Northeast and having like all of the Italian food in the world, like that’s definitely a classic for a reason. Wait till you eat this. It’s gonna taste like a brazed tomato. I’m excited to try it. But man, it’s good. I don’t really believe you that it tastes like tomato. Relatively healthy. Yeah. I mean, really. All right. Just veggies and protein, right? Listen, we’re we’re ahead of the game. Try this and tell me it’s not tomato, like sour tomatoes, though. Honestly, I think the sauce could benefit from like a scocha honey or sugar or something. Yeah, it needs to balance that sour. Yeah, I debated that. Yeah, it’d probably bring out the plum flavor, too. I think it would. So, if you’re doing this, put a pinch of sugar in your a little little pinch of sugar, a little squeeze of honey. Put it in your sauce. It’ll probably take it taste more like plums after that. But yeah, it’s definitely a a little sour. Well, I mean, I guess taste it and see, right? Cuz like your plums might not be like our plums. I don’t think these plums were as sweet as they needed to be. Probably not either. So, they needed a little more time on the counter. So, you might not need the sugar. It just taste it and see, but cool times. All right. But I think ours would definitely benefit from it. Well, sweet, y’all. Thanks for being here. Yeah. Um, fair warning, next week because of conflict of schedule, we will have a pre-recorded show, unfortunately. Yeah, Chef Patrick’s been down in uh southern Colorado all month. Um and will be for the rest of the month uh cooking for a hunting group down at a hunting lodge. Um you know, we’ve managed to make the last two Sundays work for him coming home and having some days off, but next Sunday he’s going to be committed to being down there. So, but it will be a fun brazing episode. Yes. So there will be something we’ve been wanting to do for a long time and it’s just in time for like the cooler weather. Yeah. Learning how to do a proper breeze is so important and it’s going to be something you’re going to go back to over and over again. So yeah. So um we’ll get it posted since it’s a brace. Maybe we should do it a little earlier. I don’t know. Yeah, maybe we should. Or we can like post it earlier. Maybe we can post it at like Either way, uh it’ll still be a good watch. Um, it’s how restaurants meat. Like legit 100%. So Shankini said, “Our favorite quote of the day was the 90s buffet kale.” Yeah, dude. 90s buffet kale. They used to use that all the time. Same thing with parsley. It was never used to like Listen, we all been to Pizza Hut and saw the buffet kale when we were or like the salad bars with the ice everywhere. Yes, that it’s always on that. the salad bars with the crushed ice and the kale leaves and the what the half lemons they stick in there just like what is such a waste of produce. So anyway, cool. Well, yeah, thank you all for being here and yeah, hope you enjoy this one. It’s kind of cool, honestly. Yeah, I’ll keep you guys updated on the newsletter, too, of whatever is going on, what time we decide to post everything. Yeah. Yeah, we’ll get it posted. It’s going to be awesome. great going into fall to have. So yeah. Um but yeah, well enjoy the rest of your weekends. Yeah, guys. And yeah, I’ll see you next time for sure. Yep. And guys, if you make p or make your food and are proud of it and want to take pictures and tag us on Instagram, I’m always happy to see that everybody cooked along and did everything with us. So I’d love to see your creations. Please share them with us if you’re feeling up to it and we’ll see you next week. Yeah, sounds great. Have a good one.
Dining and Cooking