When She No Longer Cooks For You, Here’s What You Do w/ Bobby Seared Scallops

They say 3rd time is a charm well they must of definitely been talking about Bobby, with this being his 3rd time on the show he nailed it. Welcome back to another episode of When She No Longer Cooks For You, Here’s What You Do with our guy Bobby. Bobby seems to get better and better every time he’s on, dropping knowledge as he shows off his cooking skills. Enough talk I know you’re wondering what did he make. Bobby made Seared Scallops w/Mushroom Asparagus Risotto. Plus an amazing drink to go along with it, done in the classiest way. So kick your feet up and watch Bobby perfect this meal. When She No Longer Cooks For You, Bobby Showed us what to do. Watch and Subscribe.

[Music] yeah [Music] hello and welcome to another episode of when you the cooks for you here’s what you do I’m more I’m back this man next to me needs no intro cuz we know who this is my man Bobby City Island we’re here Bobby welcome back to the show my brother thank you for having me it’s always good to have you man like I said this is your platform listen what are you throwing down today cuz I see a lot of interesting things in front of me yes um I’m going to start with a mixed green salad okay um and I will demonstrate how to make croutons for the salad uh I will be toasting them and cooking them in butter and finishing them off in the oven um after that I will demonstrate a balsamic vinegret nice okay I’ll show you how to build it up little by little um and then we’ll be moving right into seared pan scallops pan seared scallops with mushroom asparagus risoto and after that for dessert we’ll be doing a creme caramel and for a drink I’ll be doing a lemonade with cranberry and mint so mint cranberry lemonade and it’s going to be a good meal you know what’s so cool about this is like um the dressing even with the croutons that’s the things that we go to the storm by so for you to educate us like the process behind the process of you know those things cuz a lot of people want to do do things themselves and they want to kind of know how to do it so that’s going to be super interesting listen uh before we get started as you know I’m wearing a had listen more Productions we have no makeup crew we have no stylist so I had a bad hair day and so I’m rocking this hat we’re going to pretend like we don’t see it and we’re going to go with it okay so listen Bobby I’m going to give you the floor you do your thing when she cooks for you Bobby City Island Bronx is going to show us what to do we’ll be right back let’s do this You Look Marvelous by the way thank you Bob I appreciate it very welcome very welcome we’ll be right back hey guys how’s it going thanks for coming back to city island all the way out to city island come see me um very appreciative of your company um today I want to start by uh demonstrating how to make croutons um what I do is toast some bread and what you want to do is cut them down to little squares little squares like so and what we’re going to do is cook them in butter after we cook and butter we’re going to add parsley and chives and garlic after that we finish that in the oven so they become nice and crispy so let’s go over here to the oven and uh or the stove sorry and now we’re going to butter our croutons I always like to get my pan nice and hot I like to put it at full blast when you see the pan start to smoke is when you lower it and then and that’s when you’re going to add your oil when you see the oil start to smoke that’s when you add your component so I got my pan heating up now and I got some butter behind me it’s not necessarily smoking just yet but we’ll be back we’re back it’s great seeing you guys so now what I’m going to do my pan uh takes a little while cuz it’s kind of thick to heat up so now that it’s heated up I want to use about a half a stick of butter yeah we love that sound don’t we and what I want is a nice low controlled flame you stay a lot of smoke and if it’s too hot you put pull the pan right off and let it cool down if you have to now while that’s doing that I want to show you guys how to quickly peel garlic so you have the garlic in there let me turn around I’m hearing some action going on I’m actually let that rest now what you do vigorous vigorous shakee almost lost my balance [Music] there now you hear them loose bong that’s more or less what you want one of them popped out but but I’m going to keep [Music] going so I got two garlic cloves that came out not all of it came out but I’ll work with the two that I have so I have three here actually I can also flatten it this way bring it up and we’ll be right back we’re back we’re back with one of my favorite tools in the kitchen a garlic press what you do is you open it up you put the garlic in like so and it is what it is it presses the garlic and it presses all the essential oils that you need for flavor so I got my hot pan over here and I’m going to get my garlic and you could put more than one so I got this this on low cuz we don’t want it to burn too much and it’s already got some nice color so see that garlic comes right up you always going to want want to move move the pant around cuz we don’t want anything to burn after this we’re going to put chives and parsley and that’s about 4 tablespoons of each so we got this nice herb butter right now and it’s better ready to go cuz now we’re starting to smell the garlic and that’s when you want to pop stuff in when you’re working with garlic when you smell the aroma so this is going to go here we’re going to toss it now it’s looking like I’m needing a little more oil so I have oil here this is avocado oil there’s nothing wrong with adding more oil to things oh that smells great oh once in a while you might lose a crouton here and there cuz they they like to just this battle for space and then some of them get kicked out but um so you want to make sure each Crouton is evenly coated with herbs and garlic and we’ll let that sit now we’re going to set up a sheet pen now what I have is parchment paper parchment paper you could buy at the store and you could cook with this so we put it on top of parchment and what we’re going to do is put it inside the oven for about 20 minutes oops always turn the flame off safety first so I’m going to bring it over here on the table make a little space look at that got your herb croutons here and and I have a spatula cuz I always like to get everything that stick into the pan so this is a lot of love here smells delicious and if stuff doesn’t mix up in the pan you can just mix it up right on top of the sheet pen he’s got a nice flavor so I got my pen I have my at 350 so this will be going in for about 15 20 minutes and yeah that’s nice in here so I said 20 so it’s going to be 20 minutes in here and I’m going to put a timer on and we’ll be back yes we’re back so now my croutons are cooking while that’s happening I like to do other things we could also do other things um so time passes a little quicker when I’m done with the dressing in the croutons will be done then the salad will come together now what the rule is for dressings is 3 tbspoon of olive oil to 1 tbspoon of vinegar so I have all that measured out here I have an egg yolk as well and I have about a half a teaspoon of Dijon mustard you don’t want to put too much cuz it gets gets a little bit much so um we’re going to add everything got my garlic press again I love this thing so I’m going to put two in there oh one fell out yes look at that beautiful garlic bread right look at that beautiful I got my garlic I have a lemon juice of one lemon so this is a cool trick to do with lemon you can take it on top like this put your hand over to catch the seeds and squeeze oh and if seeds fall in then we just pull it out it’s not a thing I got holes in my hand sometimes but now we got our lemon juice in there now let me go digging CU that sometimes happens all right so that was just one one luckily enough it was just one seed after this we’re going to go with egg yolk and this is a pasteurized egg for the egg yolk and this is going to give it the creaminess as well as the mustard it’s going to give it a nice creaminess creaminess and olive oil as well so get that going half a teaspoon of mustard now I have I don’t know about 3 or four tablespoons of shallots but I’m going to use half that could be a bit much we don’t want to overpower anything so now now that the garlic egg yolk and some shallots are in there well actually I’m going to put balsamic vinegar and I want to whisk everything in gently little by [Music] little nice that and now now I’m going to add avocado oil slowly little by [Music] little so that’s a nice little vinegret thing um water can also be added to vinegret to stretch it out a little bit which is what what I’m going to do as well I’m going to add like maybe maybe about a tablespoon of water so yeah I’ll be adding a tablespoon of water um to loosen it up a little bit cuz it’s kind of a little tight that looks nice nice and uh it’s creamy but it’s still kind of loose so with that it’s going to be able to coat every piece of lettuce every component in the salad and last but not least salt and pepper so I got my salt here got black pepper which I love pepper Mills it brings out the best flavor in the salt and we’re going to go with a little salt just a little bit cuz I don’t like to overs salt anything once you overs salt something you’re done you can’t go backwards and um let me get a little taster cuz I like to taste everything as I go which everyone should do taste everything oh that works first time bam that’s a beautiful vinegret right there so now I’m going to check on my breadcrumbs and um be right back all right so I got my dressing emulsified meaning it comes together slow so any emulsified sauce or dressing you build it up little by little so with that said I think my croutons might be done let’s check up on them yeah oh was the wrong my croutons are done and this is what they’re going to look like that’s hot these are my Crouton so with that said I’m going to build the salor up now I’m going to throw in my tomatoes get those mixed up in there we got carrots which is about an ounce of carrots I mean I’m sorry about a a tablespoon and a half of carrots and then from there oh wait let’s do croutons let’s put some croutons in also got to taste one oh you hear that crunch that’s what it is that’s good so now yeah I’m going to put croutons oops misbehaving that Crouton oh gosh the croutons are wild so after this I’m going to mix some sauce in not all of it cuz it’s it’s a lot so we just toss and toss there’s a lot of things that are coming out of the bowl today they’re being they’re being kind of funky today on me but that’s okay I’m used to it so yeah we got a nice coating here and you know I should have said before that I like to put the croutons after I mix cuz the croutons can kind of get lost and uh you want them to be visible so that’s mixed with the sauce I will just take it by my hand and garlic croutons and a mixed green salad let me go to plating let me get this little guy out of the way and I’ll be back with the plate okay all right guys here we have a a beautifully tossed salad with a nice balsamic vinegret and my special croutons on the side so these croutons are love all love I think the croutons are the best finisher you know especially when you cook them in butter parsley and chives that’s a whole world world of flavor so see I got my salad here all nicely coated with with the vinegret you don’t want to leave any of the the greens empty none of the component empty so this will be a salad for one we’ll pull some tomatoes out make sure everything is is evenly distributed here here and to finish this off I’m going to put croutons more croutons so here we go we got a nice mixed green salad tossed with a balsamic vinegret and lots of love now on to the of risotto first thing I want to say and the first thing I learned about risotto is that you have to make it with a wooden spoon a middle spoon will make the risotto break and basically the oil separates from all the components cuz you put parmesan cheese and it’s just not going to look good it’s going to look like a mess so always use a wooden spoon so now I got my pan heating up over here and we’re going to put it up a little bit I got a little bit avocado oil put about two ladles avocado oil we’ll let that heat up and from there we’re going to put onions and sauté onions and as that’s going I’m going to Brown the rice with my onions and both together there is different ways to make risotto but this is the way I learned in school and this is what I’m sticking to so that’s what it is so now we come back over here I got my oil getting hot this is a thick pan so it takes a little while um to come up so it gives me more time to talk right um one thing about risoto is that I only make it for people I love because it’s timec consuming and it’s about 20 minutes straight I call it slow love cuz you got to make love to it you know um what we’re going to do is hit it with vermouth first and then after that dissipates then we put stock when that stock dissipates another stock and we keep doing that until the botto’s done basically all right guys so I got my pan nice and hot what I’m going to do is sauté my onions and my rice together I’m going to Brown them together remember I always want to have a controlled flame because stuff is too hot and it’s not good there we go beautiful that’s the sound you always want to hear when you throw stuff on the [Music] pan so I’m going to come over here and lower my flame to about a low medium heat don’t want to cook it too fast so now I got my cup and a qu of risotto which yep right in baby this how I cook my rice as well so risotto is Italian rice is what it is so we’re Browning the rice with the onions and you want a nice nice flame you don’t want it cooking too fast but you want it rocking you want to get get it moving so we’re going to Brown it in my opinion it takes about 10 to 15 minutes to Brown so with that said we’ll be back hey guys how’s it going I got the golden brown color that I want this ensures creaminess and this ensures for the starch to come out flowy and this what gives it the creaminess is this part of the cooking so what I’m going to do now is put vermouth you could put white wine over remou there’s no difference in taste in the end so what I have here is a cup of remou now we’re going to let that hang out and we’re going to stir it when the vermouth dissipates um that’s when we’re going to start adding stock there’s only one shot of herou in the beginning then after that it’s Ladle of stock you let that evaporate another Ladle of stock so you’re probably going to do about four ladles which is about 4 oz um and then by that time the rotto is done so let’s come back here make sure you got a nice stir on it cuz you don’t want nothing sticking to the side and even though you can leave it alone for a little while but you still got to tend to it you can’t turn your back back on risotto so again I only do rotto for people I like or love and care for cuz it’s a process and uh it’s actually not as hard as people think so I simplify it for you guys all right so I put my first cup of vermouth in there and it’s pretty much evaporated so now what I want to do from here on is stock it’s going to be after the remou stock stock stock and stock always hot you want to have hot stock you put cold stock it’s going to basically stop the cooking so you want to have hot stock going into hot resoto so now oliv vermouth is evaporated I got my Ladle here put about a ladle and a half and again we do the same thing do the same thing and let this chicken stop evaporate and always you’re turning it always tending to the rotto never turn your back on risotto that’s part of the love I call it slow love because it takes a while and time it’s about 20 minutes I don’t like to put time on anything but it’s about 20 minutes for a risotto from start to finish so that’s a lovely process and we’re going to do it every time like that cuz we want it done correctly if you step skip a step it’ll be off you know you got to sauté Brown and Brown the risotto and that’s what’s going to give it his creaminess later it’ll let the starch um come out of the risotto and give it a beautiful creaminess so all that in these steps very important wooden spoon wooden spoon that’s it so that’ll about probably take about another couple minutes and we’ll be back to show you the rest hey guys I’ve already put one cup of remou and one Ladle of chicken stock so that second that first Ladle of chicken stock has evaporated now if you guys can see the risotto has tripled in size so it expands and you’re going to have a lot more than what you put in so now that this chicken stock is evaporated we’re going to put another Ladle another thing I want to iterate is tasting as you go let’s just see how this is no way still kind of hard now we’re going to finish it to where it’s Al Dente it’s going to be cooked with a little bit of firmness to it and it’s going to be just delicious you’ll see so I’m I’m putting in the stock now another Ladle and a half and look at that nice it’s starting to cream up not done yet but it’s starting to starting to get there little by little slow love baby that’s what it is wooden spoon never use a metal spoon trust me so the starch is what gives it its creaminess and again in the beginning what you want to do is brown the rice with the risotto and that’s going to ensure the starchiness and creaminess in the end so that’s all part of the process there’s steps steps of this this method of love making that I call cooking and Cuisine because it comes from my heart and I love it love what I do be back all right guys we’re back I have some asparagus over here sautéing which I’m going to be adding some porini mushrooms or actually cooking them the porini mushrooms separately and then I’ll add them together and then they’ll go into the risotto cook them separately and then everything comes together so I have this asparagus here they’re all cut on a bias meaning it’s a slant a bias mean 45° slant and that was derived in the pattern makers and uh the Garment people who used to cut patterns they cut them on a bias at a 45 degree angle so I don’t know how cooking adopted it but on a bias so I pulled this out of the pan and it was crazy but if you guys can see it’s at a slant now this ensures that the vegetables cook thoroughly when you cut them the other way they just cook better this way and always being in the restaurant we always cut them on a bias 45° angle yeah so my risotto is just about done so after the risotto has gone through its third fourth or no I say fourth or fifth wave of chicken stock it’ll start to cook it’ll start to cook and then what you want to do is add parmesan cheese little by little this is also going to give it its creaminess and parmesano Rano parmesano Rano is the cheese that it calls for so need not forget about my asparagus now we can turn these off so now again I’m tasting I’m tasting now ofoto is just about just about done so this is where I want it I cut the heat off I’m going to add cheese also but then I’m also going to add butter only when you turn it off cuz the residual heat the butter will melt you don’t ever want to cook with butter but after I’ve turned it off I’m going to start adding butter and it’s going to give it a nice creaminess and it’s going to be beautiful hey guys we’re back my res is done nice and creamy and how you know risotto is done you drag it back and if the line just stays without it falling back in then you’re good so there’s a nice creaminess to it I’m actually sautéing asparagus and porini mushrooms which will go right into the risoto we mix it in well and then we got mushroom asparagus risotto with lots of love I’ve also seasoned it with salt and pepper always salt and pepper last cuz if you do it first and you realize that you need more in the end it just doesn’t work always salt and pepper last so I used uh Himalayan sea salt and black pepper so that’s risotto and we’ll be back with the cooking of the pan seared scallops welcome back guys I have my risotto finished is sitting to the side I separately sauteed porini mushrooms and asparagus and after they was sauteed I put it all in together with the mix with the risotto so now what I’m doing with my scallops is I’m letting them dry on the napkin cuz if they’re wet they’re not going to get the proper seal excuse me not going to get the proper seal which is a seal of flavor so you want to get a nice dark golden brown sear on them and the color so what we want to do I like to use white pepper because black pepper is going to show specs it’s going to look like specs and in the restaurant is always use white pepper because black pepper is Specky and it kind of looks dirty so when I salt bring it up to eye level a lot of people people always ask me that eye level is good so I got one side seasoned what I do is put that side down and then I season the other side so let’s go over here to the pan now you want Little oil with scallops to ensure a nice sear if you have a lot of oil it’s not going to let it sear properly so here they go yeah you hear that beautiful these top sides are going right down B non-stick pan is easier to use um other pans they could stick to and scallops are another thing they’re not going to move until they’re ready so don’t try to yank it off the pan cuz it’s going to rip and not a good presentation so we let this come to a golden brown color you want your oil to heat up nice and hot and this is where we use our tongs just scoop them from the side you don’t ever want to pick them up well that’s kind of the only way you can pick them up but gentle you want to be gentle with scallops I could probably get a higher flame on this I have a question sure cuz it smells amazing in here I want to know like are can people hire you for like parties and stuff like that sure thing um I do parties um Christmas parties Thanksgiving I’ll cater the whole thing um what I do is I cook for people who are also in need of healthy cooking I’ll come to your kitchen cook it maybe eat with you as well and then after I clean up and I’m gone like a ghost so um yeah that’s what I like to present myself as a caterer um now with my health I have to go with my health and there’s days where I can’t do it so it’s kind of tricky you know but uh if people could bear with me and then we could build a relationship and talk um I also instruct over Facebook time which has been very interesting um and that’s been real gratifying um to instruct over FaceTime but yes I am for hire whenever for any occasion um I’ll do it all so now I’m going to check on my scallop sorry to get off track but not ready yet so you can actually not tug them but see if they’re ready to come off and just not yet got a little more time you see how there’s very little oil there’s very little oil on there after I flip them I’m going to put butter and Thyme and what I’m going to do is base the scallops with that butter and time be right back I got to go to my fridge and get time all right so now I got time for turning so what we’re going to do one at a time turn and it’s okay if they don’t go on the side that you want immediately but eventually you want it to go on the flat side now I’m putting Thyme and butter and this is a fun part cuz it always looks cool in front of guests what we’re going to do is base each scallop slowly now I don’t give my scallops oven time I cook them all on the stove top because sometimes oven time is too much and they get hard and it’s just not appetizing so this is what we want to do I don’t know if you guys can smell the time do you know what time it is yeah it’s Gallop time baby so yeah we base and I also don’t want to go too far from the stove so now the butter is taken the time flavor and now you’re going to base it so you cooking both sides and with the basting it’s going to cook thoroughly over and by the time you crack this open it’s going to be done to perfection so you want to base yes pass it over pick it up and pass it over like that like [Music] so put these on the stove these are done and we’re going to come back for plating and Marcus is going to come sample my scallops and risotto we’ll be back with that all right listen I’m not really sure what’s going on cuz the show’s not over my man Bobby has me out here he told me I need to try this now Bobby you know this is not the format that we usually go with so what are we doing I know we’re breaking the rules here but with risotto you got to do that it’s an exception cuz this has been a love making session and now you’re about to taste the love all right so risoto gets hot excuse me risotto gets cold very quick so it’s got to be eaten on the spot and so do scallops so that’s why we’re switching it up okay and uh but do I get the dessert too later like later later we’re going to okay no cuz I can’t be cheated out of the whole meal like I need you know I got a weight problem I can’t wait to eat eat know what I’m saying so so listen I’m going to let Bobby plate it up what we going to do let’s do it all right all right that looks amazing here we go we got the risotto wow nice and creamy you know with you I’m surpris but I’m not surprised cuz you know you know you it’s just what you do and you do it well thank you thank you you know oh that smells good beautiful that smells good love it is love gallops look amazing you’re going to taste the love when you okay I’ll just take two two you sure yeah yeah yeah I’ll do two for now okay and then wait hold on now truffles are in the mushroom o what is do truffles are in the mushroom family so it’s always nice to drizzle a little on top of the scallops and then oh my we have people in the room with us I’m the luckiest one thatz I get to eat right now has had us all very hungry um stomach’s been growing and um can I can I get a fork look at that present there that looks amazing you got it it’s all you man I can smell SCS with love oh man damn yeah yeah you take you taste every step don’t you yes yes got a nice sear on the scallops also I’m very proud of that this is so good it makes no sense okay okay I see how I had to eat this now yeah cuz once scall get scall is really not something you want to be um heating back up right no not really you want to eat it on the spot and then boom you know have it don’t microwave it you know if you do heat it back up maybe put it under a salamander which a lot of people don’t have it’s like a broiler mhm um you could flash it that way but yeah risotto scallops it’s ready to go right there as soon as you pled it eat it and enjoy yeah I don’t know if the audience noticed but I noticed you Chang hats yes so talk me about the hats cuz I’m noticing if you have different hats going on around us so talk about that yes this is uh these are hats and I’m an artist and I sit around drawing all day and uh I fell in love with this logo so I decided to put on hats and it’s it’s my catering logo and I want to be doing t-shirts but hats is really what I want to do I’m not hooked up with a Drop Shipping Company just yet so it’s still in the works of trying to get pricing and how to get them out to people but these are one of my hats and this is uh Love Is Love um I have the acronyms of esm and to me what that stands for is evolve systematically keeping momentum I means a lot of different things sorry to cut you off but no no as a graffiti artist we’re always breaking stuff down and doing acronym and and just playing with words you know so I didn’t know you were a graffiti artist how like when you were younger would you one of those guys on the taging up on the train I mebody to get you in trouble herebody come looking for now you know how I started I was 5 years old and I come home and my mom was doing bubble letters evet y v e bubble letters so I was like oh what’s that and then she was doing them I started my own name and then that was it since five wow so as a kid I ran around I grew up in Queens and the Bronx so all the kids I hung out with had older brothers that did graffiti okay and then so we tried to emulate that and uh I defaced a couple properties you know but my parents are very strict so I was scared of my parents and what they would do if I was if I was caught like this Mom I did graffiti my dad would have killed me yeah so I did a lot on paper and you know just for friends and uh I’m not going to say where I did it but but um it was definitely a a thing just New Yorkers just did I don’t know back then ’90s mhm um I guess the crew of people I hung out with we were all just tagging tagging tagging yeah yeah no I nobody trying to hurt nobody just want to be known right um listen the show’s not over yet I’m the salad can I get still got to have this salad my brother yes I’m so greedy and it’s it’s I’m sadly greedy this is so good yeah want n you can’t have n but no I’m teasing people in the room because just the you know when you put the garlic and everything seasoned down the bread it had the whole place SM like amazing the show’s not over yet so I got more questions so okay when she know wants to cook for you bobie showed us what to do we’ll be right back we’re really coming right back because he still has he had unfinished business in his kitchen we talking about dessert so stay tuned we’re coming right back hey guys we’re at the dessert portion of the um the episode what I’m doing is creem caramel um I made some caramel and you put them on the bottom of the dish and what you’re going to do is after you put the the caramel at the bottom you’re going to want to put the custard on top then you set your oven at 300 and you cook it for an hour after it’s cooked for an hour you bring it out let it sit room temperature after it’s room temperature then it goes into the fridge after fridge time you come out and you serve it it’s best served cold so it comes right out now we had a mishap last night I do have prep Cooks hooking me up and helping me and I went to Plate this bought it straight out of the fridge but we forgot to cook cook the custard so it fell straight flat so the lesson here is don’t forget to cook the custard you know but hey it’s all love it’s all fun and we learn from this so from here we can actually uh put this in now and what I did was a bay Marie again it’s uh it’s a steam bath so warm water and then into the oven so the steam is going to help give it a silky consistency and Bay Marie is a great method of of cooking custard and baking so is are going into the oven at 300 for an hour oops boom now for my end drink I’m going to do a mint lemonade and all I did was just put lemons water some sugar and some mint so oh that’s gentle I expected a louder blender right I haven’t used this blender in a long time so we blend you let it sit and what I’m going to do after this is I’m going to strain it so all we’re going to get it a liquid after that I’mma put it in a cup and then top it with some cranberry juice all right guys [Music] so we got the mint water whole lemons and some sugar and what we’re going to do is strain this and wow it smells delicious minty smells lemony and what you’re going to get is kind of a pulpy the pulp at the end which is great and it’s great for a compost if you want to put it in a compost I’ve even heard of people baking pies with with some of the stuff that’s left over but I’m not Adept into doing that but there’s always uses for for stuff for food so again straining it you want to push it down and then go in circles as well it’ll come out quicker so yeah I think we’re good there and we’ll get a little taste here this is mint lemonade now you could have this on its own I got some cranberry juice just to mix it but for some reason I want to try it like this and hey I’ll have fun with it see how it goes let’s see cheers oh wow that’s that’s really good um I almost don’t even think it needs cranberry but let’s have some fun let’s see what it looks like little Cran honestly I don’t know if I like the color I like it oh but it is good with the cranberry though if you put the cran with the lemon and the mint delicious delicious so yes cranberry mint lemonade and yeah it’s winter time but I have lemonade anytime of the year just cuz that’s what I do you know so yes when she no longer wants to cook for you here’s what to do it’s your lemonade mint cranberry lemonade and uh this is Al to good health and well-being and much love to all this was me putting love into what I do and uh I thank you guys for joining me see you next time hello and welcome to the end of the show you guys saw I already ate so I’m having this beautiful drink but we have a special guest here we have Mom on the show we’ve been here a few times and we had to introduce mom she’s a beautiful person lovely lady a lot of knowledge can sit and talk for hours mom welcome to the show thank you thank you so much for being here and for providing so much information to thank you for having us thank you for having us tell us about Bob growing up this cooking thing we’re like when when did all last start I you know what my earliest memory I think was uh we used to um make tacos together okay and and also with with my mother okay okay she used to she was important that he learned how to cook so that he can take care of himself okay okay and um so my big my first memory of is making tacos and then he surprised me when time came home and he had heated up the tacos you got to start somewhere you got to start somewhere but he took care of himself pretty well you know yeah yeah no he’s he’s he’s an amazing guy I love being around Bobby mom um Bobby goes down I’ve been here a few times Bobby I mean this meal tonight was Next Level because he made he made surfing Turf last time I was here but i’ I’ve had that before but Bobby he this meal I’ve never had before and way he threw it together so we know Bobby can cook what’s your favorite meal that your son cooked this particular one is my favorite he made it for me when I went to see him at um uh George Mason when he was working at George Mason in DC and it was just a fabulous dish and I’ll never forget it and I’ve had it in other locations in other places and it’s never been as good and tonight I was able to have have it again and it’s just absolutely delicious I’m so proud of him thank you thank you Bobby tell me what tell me what your mom means to you what does she mean to you she means the world to me okay absolutely and um you know um I was a latch key kid meaning we come in and we got our keys around a latch around the neck and we come in on our own cuz our parents are still at work so that’s where the reheating came in so I came home from school um and would reheat stuff and uh if I hadn’t done the reheating it wouldn’t have led into me prepping with her it would it then I would prep with her and uh then she would share food knowledge with me and uh it’s just if it wasn’t for her I wouldn’t be here um doing what I do now and my grandmother was the original OG with the cooking so okay she it’s a it’s a lineage almost it’s passed down and you know um like I said when I do this it’s it’s a way for me to honor my my grandmother remember you saying that before yeah yeah I remember you saying that before um Bobby you’ve been on the show a few times already um you never seen to amaze me um with your talent you’re so talented um I brought your mother on here because the viewers have seen you and your story is incredible and so as I consider you a great man I need to meet the women who made that great man so we had to bring Mom on here Mom you’re bless I appreciate you you I’ve been blessed yes you have yes yes yes Bobby’s an amazing man I’m going to pick Bobby’s info the guy Cooks his butt off yeah he does events if you need a a private Chef to come through you know you guys may have a lady and but you don’t know how to cook Bob’s your guy um y m shot I guarante you you will not be disappointed my guy can cook listen we’re going to close out the show we kind of did a little different as you saw I ate in the middle um but we’re learning and Bobby’s always teaching we’re always absorbing information that he gives listen when she no longer wants to cook for you Bobby City Island tonight showed us again what to do and we even brought Mom on so listen you guys have a good night take care and we’ll see you soon oh sorry one last thing oh good I just finished my website that’s yeah let’s I’m sorry about that not at all wow thank you for that Bobby talk about the website you have a lot going wow I’m sorry guys you have a lot going on with that website yeah um it’s four different pages and I’m learning how to build it up but right now I have my artwork um that I do my canvases that I do I got my cooking I got R2 episodes on there um and I also have another variety of different things my voice I do a little voice I’ve been trying to do voice work and some of my stuff fooling around with the voice is in there too so um I’m still building the site but BX chef.com come visit me and you’ll see what I’m all about in depth and um and thank you guys for for listening yeah yeah I’m sorry cuz we did we did look at the site and I was really surprised how um the direction you’re taking in you know what I’m saying um soon you you’ll have the hat to situation going people can you know get access to your hats cuz your hats are dope thank you when I came here you had you had this one but now you’re branching out to other styles right my brother I’m proud of you thank you thank you so you um my my my platform always open to you um you’re an amazing man you’re an inspiration to um a lot of people you know in life we go through hiccups and we go through ups and downs but um you know you you doing your thing and you know what I’m saying to my brother we’re going to close it out I don’t want to be busting on tears you know but Bob’s my man I love this guy man so listen we’re going to close it out when she long wants to cook for you Bobby mom Mo just showed you what to do you guys have a good night love you guys good night see you next time [Music] w [Music] [Music] oh