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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. THIS MORNING ON TODAY. TABLE, WE
ARE MAKING A REFRESHING AND
CITRUSY BOWL. IS THAT A WORD? CITRUS, A CITRUSY BOWL THAT IS PERFECT FOR
THE SUMMER. WELL, OUR CITRUSY CHEF ELENA BESSER IS
THE HOST OF THE NEW SERIES HEAD OF THE TABLE ON
TODAY ALL DAY. ELENA. GOOD TO SEE YOU TO BE WITH MY PALS TODAY. THIS SALAD IS RIGHT ON TIME. IT
IS RIGHT ON TIME AND HERE’S THE
THING THIS SUMMER. WE WANNA BE GRILLING BUT WE ALSO
WANT TO BE CHILLING. OH, I HAD TO DO IT SO I, SO I CAN DROP IT, DROP THAT MIC. UM SO WE ARE MAKING A DELICIOUS
DRESSING THAT IS A CUMIN LIME DRESSING AND
ESSENTIALLY WHAT WE HAVE HERE IS WE HAVE SOME HONEY. YOU COULD
SWAP THAT WITH AGAVE. WE HAVE LIME ZEST, WHICH WE’RE
ADDING IN. WE’VE GOT SOME LIME
JUICE. WE HAVE SOME DELICIOUS CILANTRO. IF YOU DON’T LIKE CILANTRO, YOU
CAN SWAP IT WITH PARSLEY. WE HAVE GRATED GARLIC. I KNOW
THIS SEEMS LIKE A LOT BUT IT’S
ALL GONNA BE WORTH IT. I PROMISE A JALAPENO. YOU COULD ABSOLUTELY
THROW GINGER IN THERE IF YOU
WANT. WE HAVE CUMIN JALAPENO BASE RIGHT. OH, THAT’S RIGHT. JALAPENO
BUSINESS AND THEN A LITTLE BIT
OF CHILI POWDER. SO, WHAT I LIKE TO DO IS I LIKE TO
MIX ALL OF THIS TOGETHER FIRST AND THEN I WILL
SLOWLY ADD IN THE OIL TO JUST A, YOU HAVE TO DO THAT. UM, THE REASON WHY IS JUST, IT’S GONNA COME TOGETHER SO MUCH
EASIER IF YOU SLOWLY ADD IN ALL OF THAT OIL AND THIS IS GOING TO
TURN INTO A LUXURIOUS DRESSING. BUT GUESS WHAT? IT’S ALSO OUR
SHRIMP MARINATE THAT IT’S A TWO FOR, THAT’S WHERE THE CHILLING COMES
IN AND DON’T FORGET THE SALT AND
THE PEPPER. WE GOT TO AWAKEN THOSE FLAVORS.
AND COULD YOU MAKE THIS AHEAD OF
TIME? LET IT KIND OF SIT THERE. ABSOLUTELY. AND
THOSE FLAVORS WILL INTENSIFY ME TOGETHER. WE HAVE HALF OF THAT
MARINADE HERE. WE’RE GOING TO
BRUSH IT ONTO SOME CORN AND THEN THAT’S GOING TO GO
RIGHT ONTO OUR GRILL. IF YOU ARE SOMEONE LIKE ME AND
YOU DON’T OWN A GRILL, YOU CAN JUST USE A GRILL PAN
LIKE WE’RE SHOWING YOU RIGHT
HERE AND NOT JUST GIVE IT THE SAME TASTE.
YES, IT DOES. YOU ARE ABLE TO,
TO GET THAT NICE SMOKY. YOU’LL BE PLEASANTLY SURPRISED
BY HOW MUCH OF THAT FLAVOR
YOU’LL STILL BE GETTING. THIS GOES ABOUT A MINUTE ON EACH
SIDE. SEE IT, IT’S COMING THROUGH ABOUT LIKE A MINUTE ON EACH
SIDE. PROBABLY LIKE FIVE MINUTES
TOTAL. YOU’LL GET THAT CHAR, BUT ALSO
YOU CAN EAT RAW CORN AND IT’S
ABSOLUTELY DELICIOUS. ANYWAY, ON THIS ENDS UP GOING INTO THE
SHRIMP. WE DON’T WANT IT IN FOR TOO LONG
BECAUSE WE HAVE LIME JUICE IN
THERE. SO WE DON’T WANT IT. EXACTLY. WE’RE NOT MAKING TO BE HERE. AND THEN AFTER THAT YOU’RE
GOING TO THREAD IT ON TO SOME
SKEWERS. SO, THE SKEWERS ALF, YOU’D THINK, YOU KNOW HOW
TO COOK OR SOMETHING. I MEAN, SERIOUSLY, FOR ABOUT 30 MINUTES, I BELIEVE. YES. SO YOU THROW IT ON TO THE SKEWERS JUST TO
MAKE SURE. AND THIS IS FUN. YOU CAN SERVE IT ON THE SKEWERS
OR YOU COULD COOK IT WITHOUT
THE, THE DOUBLE SKEWER BECAUSE I’VE
MADE THE MISTAKE OF NOT AND FLIPPING ALL OVER THE PLACE RUNNING AROUND AND I WANT IT TO
STAY PUT AND GET THAT EVEN CHAR. SO WE’RE GOING TO COOK THIS
ABOUT TWO MINUTES PER SIDE. SO
NOW YOU’VE LEFT YOUR CORN. WE’VE LEFT OUR CORN. WE LET OUR
CORN COOL OFF. WE CUT IT OFF THE
COB. I LIKE PUTTING IT A LITTLE BOWL
IN HERE. IT DOWN. IT MAKES IT REALLY
EASY. SO IT’S EASY TO BALANCE.
WE ADD IN OUR RED ONION AND IF ONION, RED ONIONS TOO
INTENSE FOR YOU, WHAT I LIKE TO DO IS I’LL JUST
SOAK IT IN SOME ICE WATER AND IT WILL TAKE
OUT THAT A STRING. THAT’S GOOD TO KNOW IT ENDS UP MELLOWING IT OUT. WE’RE GOING TO ADD SOME DICED A IS RIGHT AND JUST LIKE A COUPLE OF MINUTES. I
WAS FIVE MINUTES WOULD BE THE BEST
AND AVOCADO, BY THE WAY, CHECK OUT AL’S NEW EPISODE ON
HIS SHOW, FAMILY MEAL AVOCADO AWARD WINNING SHOW. AND THEN WE HAVE
SOME FETA AS WELL. AND GUESS WHAT, WHAT MORE AND DRESSING WE TURN OUT. IT’S NOT JUST A TWO FOR, IT’S A THREE
FOR. SO WE ARE ADDING IN THE REST OF
THAT. WE’RE HITTING IT WITH A
LITTLE BIT HERE. I’M JUST GOING TO TURN THE LOOK. WE’RE ALREADY GETTING A
NICE, THIS IS SO GOOD AND WE ADD A LITTLE BIT OF
SALT. YOU LIKE IT. AND THEN OH
MY GO. YES. AL BECAUSE WE WANT IT TO FALL
FROM THE BOTTOM SO IT WILL
EVENLY DISTRIBUTE FANTASTIC. AND THEN YOU’RE GOING TO SERVE
THIS UP. YOU COULD EITHER LEAVE IT ON THE
SKEWER, YOU COULD TAKE IT OFF THE SKEWER
AND YOU KNOW WHAT? ONE MORE THING? WHY NOT THROW A
LITTLE TORTILLA CHIP ON THERE? OH YEAH. YEAH, THAT, YEAH, I KNOW. BUT I HAD THIS PLACE THE BEAUTY. WHY WOULD I GO FOR
THAT? TRY THAT? IT’S LIKE ONE OF YOUR FAVORITE. IT IS SO FUN TO BE HERE. IT’S A EVERYTHING YOU MAKE IS YUMMY. YOU LOVE CHIPS AND GUAC AND YOUR TODAY’S MASTERCLASS
MONDAY IS FOR YOU. WE’RE TALKING AVOCADOS AND
MANGOES WHICH CAN BE CHALLENGING
TO CHOOSE AND TO USE. YEAH, EXACTLY. AND HERE TO SHARE
HER TRICKS IS GABY DLN. SHE’S AN INSTAGRAM. STAR
COOKBOOK, AUTHOR, CREATOR OF THE
POPULAR FOOD BLOG. WHAT’S GY COOKIN AND GABBY’S IN HER L A
KITCHEN UP BRIGHT AND EARLY WITH
US. HEY, GABY. GOOD MORNING. HI, GUYS. GOOD MORNING. SHOULD WE CALL YOU? GOOD MORNING, MAMA.
HOW’S THAT? BABE? SHE’S GOOD. SHE’S RIGHT BEHIND
THE CAMERA. JUST STARING AT ME.
SHE’S, SHE’S A GENIUS. SHE’S SEVEN MONTHS OLD. GOSH,
SHE IS ADORABLE. LOOK AT, LOOK AT THOSE ROLLS. OK. LET’S GET TO COOKING. I BET.
I BET YOUR BABE LOVES AVOCADOS. THEY’RE SO GOOD, BUT THEY’RE
KIND OF HARD TO CHOOSE. HOW DO
YOU KNOW IF THEY’RE RIPE? OK. SO I LITERALLY WROTE AN
ENTIRE COOKBOOK ON AVOCADOS 100
YEARS AGO. SO I LIKE TO BUY MY AVOCADOS
WHEN THEY’RE LIKE THIS. THEY’RE LIKE BRIGHT GREEN,
THEY’RE ROCK HARD. THEY FEEL LITERALLY LIKE ROCKS
AND THEN THEY LET THEM RIPEN ON
MY COUNTER. IF YOU BUY THEM LIKE THIS AND
YOU NEED THEM FASTER. I LIKE STICK THEM IN A BROWN
PAPER BAG WITH AN AVO WITH A BANANA OR AN APPLE
AND THAT RIPENS IT. AND WHEN THEY’RE RIPE, THEY LOOK
A LITTLE BIT MORE LIKE THIS. THEY’RE A LITTLE DARKER, THEY’RE
A LITTLE SOFTER WHEN YOU WANT TO EAT YOUR
AVOCADO. IT SHOULD HAVE JUST A
SLIGHT BIT OF GIVE TO IT. KIND OF LIKE THE PALM OF YOUR
HAND RIGHT HERE. UM AND THEN YOU KNOW, IT’S READY
TO GO GABY. WE DID AND IF YOU WANT TO EXTEND
IT FROM THERE POP IT IN THE
FRIDGE FOR A COUPLE DAYS. YEAH, THAT’S A GOOD THING. I
THINK IT KEEPS IT FOR FIVE DAYS.
YOUR NOTE SAID. BUT ALSO WE DID SOMETHING THIS
MORNING THAT WAS A LITTLE
CONTROVERSIAL. WE PUT AVOCADO IN OUR CEREAL.
HAVE YOU EVER HEARD OF ANYTHING?
I SAW THAT. I SAW THAT. UM, NO. OK. I DON’T KNOW IF I WOULD DO IT,
BUT I, I TRUST GY, GY BEFORE WE GET ANY FURTHER. LET’S
SO WE’RE GONNA MAKE A MANGO TO A
MANGO SALSA. AND HOW DO YOU PICK A GOOD, A
GOOD MANGO. SO SIMILAR TO AN AVOCADO. WHEN YOU, WHEN YOU BUY A MANGO, SOMETIMES THEY’RE ROCK HARD AND
THEY’RE DIFFERENT VARIETIES ALSO
LIKE WE HAVE A DIFFERENT VARIETY IN MY KITCHEN
THAN YOU GUYS HAVE RIGHT THERE
ON SET. BUT WHEN THEY’RE ROCK HARD ALSO
LIKE AN AVOCADO, GIVE THEM A
COUPLE OF DAYS. YOU CAN PUT THEM IN THAT SAME
BAG WITH A BANANA AND AN APPLE WHEN THEY’RE RIPE. THIS ONE IS ALL YELLOW AND IT
SHOULD ALSO HAVE JUST A TINY BIT
OF GIVE TO IT AGAIN, LIKE THE, THIS PART OF YOUR PALM
AND IT SHOULD SMELL REALLY
FRAGRANT. LIKE WHEN IT SMELLS FRAGRANT,
IT’S READY TO GO. OK. SO YOU
MADE THIS D SORRY, THIS IS DELICIOUS, AVOCADO AND MANGO SALSA TO SALMON. I KNOW MY TOE IS OK.
EVERYTHING’S FINE. SHOW US WHAT
YOU MADE. OK? SO I THIS IS WHAT WE’RE
MAKING QUICKLY. IT’S THIS
BEAUTIFUL SALMON WHEN YOU’RE SEASONING SALMON. I
JUST BUY LIKE A LITTLE FILET. I SEASON IT HEAVILY WITH ANY OF
YOUR FAVORITE SEASONINGS. I JUST
USE MY FAVORITE. IT’S CALLED GOD’S. GO TO SALT AND PEPPER 425 DEGREE OVEN
FOR LIKE 10 TO 12 MINUTES. IF YOU DON’T WANT TO TURN ON
YOUR OVEN, YOU CAN EASILY DO IT
IN A GRILL. YOU WOULD JUST DO INDIRECT, IT
WOULD, YOU WOULD PUT IT ON
INDIRECT HEAT AND SHUT THE GRILL AND COOK IT.
SAME AMOUNT TIME. SO ONCE THAT’S DONE, YES, WE’RE GONNA CUT THE MANGO.
OK? SO THERE’S A HUGE PIT IN
THIS SITUATION. YOU’RE GONNA HOLD IT, YOU CAN
HOLD IT UP LIKE THIS AND YOU’RE GONNA TAKE YOUR KNIFE
AND JUST RUN IT RIGHT DOWN LIKE JUST SLIGHTLY
OFF THE CENTER. SO YOU DON’T HIT THE PIT, TURN
IT THE OTHER WAY AND DO THE EXACT SAME THING. IF YOU HIT, IF YOU CUT IT A
LITTLE BIT TOO CLOSE TO THE
CENTER AND YOU HIT THE PIT, JUST MOVE YOUR KNIFE OUT A BIT. AND THEN FROM HERE, WHAT WE’RE GONNA DO IS TAKE OUR
KNIFE AND VERY GENTLY SCORE THE
LIKE THE INSIDE PART OF THE MANGO
BOTH WAYS LIKE KIND OF LIKE TIC
TAC TOE JUST LIKE THIS. AND THEN YOU’RE GONNA POP IT OUT AND TAKE YOUR KNIFE. I’M USING
LIKE A FILET, LIKE A FISH FILET
KNIFE. THIS IS WHAT YOU WOULD USE TO
TAKE THE SKIN OFF OF A FISH. YOU COULD ALSO USE THE CHEF’S
KNIFE, ANYTHING YOU WANT AND YOU’RE JUST GONNA CAREFULLY RUN IT ON THE BOTTOM JUST LIKE
THIS. AND YOU KNOW WHAT IS A MAN OF YOUR MAN? YEAH, THAT’S HOW I GIVE IT TO MY
KIDS. I CALL THOSE MANGO POPS. I POP IT OUT AND JUST LET THEM
EAT IT STRAIGHT FROM THE SKIN. THAT’S, I LIKE HOW OLD IS POPPY? MY POPPY
NEED TO BE IN ORDER TO HAVE A
MANGO. SEVEN MONTHS ACCEPTABLE. JUST 11 TOOTH, ONE TOOTH. OK? SAME THING WITH THE AVOCADO. WHEN YOU’RE DOING AN AVOCADO,
YOU KIND OF JUST SPIN IT AROUND
YOUR KNIFE, TWIST IT OPEN AND THEN YOU’RE
ALSO JUST GONNA SCORE THE SAME THING AND INSTEAD
OF POPPING IT OPEN LIKE YOU DID THE MANGO, YOU’RE GONNA POP IT OPEN OR
YOU’RE GONNA SCOOP IT OUT WITH A SPOON AND HOW DO YOU
LIKE THAT? AND WHAT DO YOU DO TO SEASON
THOSE TO UH SHOW US HOW YOU MAKE
YOUR SALSA. SO THE SALSA WE’RE JUST GONNA
PUT IN SOME GREEN ONIONS. YOU
COULD ALSO DO CHIVES. UM I HAVE LOOK AT THESE LIKE
SUPER COOL GREEN ZEBRA TOMATOES
FROM THE FARMERS MARKET. THOSE ARE GONNA GO IN A LITTLE BIT OF LIME JUICE, A LITTLE BIT OF PEPPER AND THEN
IF YOU’RE NOT FEEDING THIS TO
KIDS OR WHATEVER, YOU COULD ADD A LITTLE JALAPENO
HABANERO, JUST SKIP A LITTLE BIT
OF SPICE AND THEN YOU JUST GIVE THIS A
DELICIOUS TOP IT ON ANYTHING. YOU, IF YOU HATE FISH, PUT IT ON
CHICKEN, PUT IT ON STEAK, PUT IT
ON WHATEVER YOU WANT TOFU, IT’S ALL GONNA BE. THANK YOU SO MUCH. WE HAVE GOT YOU COVERED TODAY. NUTRITIONIST JOY BAUER, A
DELICIOUS MEAL THAT USES JUST
SIX INGREDIENTS. GOOD MORNING JOY. HEY, GUYS, I HAVE SOMETHING SO
SPECIAL FOR YOUR WEEKEND MENU
AND IT’S SORT OF LIKE A MIX AND EAT SITUATION. IT COMES
TOGETHER IN FIVE MINUTES AND IT
IS GOOD. IT IS SAUCY. IT’S SMOKY. I THINK YOU’RE
REALLY GONNA LOVE IT. AND WHAT I LOVE ABOUT IT IS YOU
GOT, IT’S KIND OF A HACK IN
THAT. YOU JUST GET A SUPERMARKET ROTISSERIE CHICKEN
AND YOU GO TO TOWN, GET US
STARTED. OK? SO I’M CALLING IT MY CHIPOTLE
PULLED CHICKEN IN AVOCADO BOATS AND WE’RE STARTING
WITH THE PULLED CHICKEN. SO HERE I HAVE 1.5 CUPS OF
SHREDDED CHICKEN. YOU COULD USE ANY LEFTOVER
CHICKEN THAT YOU HAVE IN THE
FRIDGE. BUT WHAT I DID WAS TOOK THE EASY
WAY OUT, PICKED UP A ROTISSERIE
CHICKEN. YOU TAKE THE SKIN OFF AND THEN
JUST LIKE USING YOUR HANDS. YEAH, YOU’RE JUST GONNA SHRED IT UP
JUST LIKE THIS UNTIL YOU HAVE A
GREAT BIG PILE. SO LET ME MOVE THIS OVER. NOW COMES THE EASY PART. I HAVE
JARRED SALSA. THIS IS JUST A HALF A CUP AND
YOU KNOW, YOU’RE THE BOSS OF
YOUR SALSA. YOU CAN USE MILD MEDIUM SPICY,
WHATEVER YOU PREFER. AND THE NICE PART ABOUT THE
SALSA IS IT DOES ALL THE
CHOPPING FOR YOU. THERE’S CHOPPED PEPPERS, THERE’S
CHOPPED ONION IN IT. HERE. THIS IS SORT OF THE STAR
OF THE SHOW. THIS IS, UM, CHIPOTLE PEPPERS IN
ADOBO SAUCE. SO I HAVE TWO OF THEM CHOPPED UP
AND I WANT TO SHOW YOU WHAT THEY LOOK LIKE BECAUSE YOU COULD
BUY THEM IN THE GROCERY STORE IN
JARS. AND YOU’RE GOING TO TAKE LOOK AT SEE THESE PEPPERS. SO
THESE ARE DRY SMOKED JALAPENOS. WELL, YOU KNOW, NOT SO SPICY, IT HAS A LITTLE
BIT OF HEAT. SO IF YOU’RE SENSITIVE TO HEAT,
I WOULD START WITH ONE AND UM, THEN YOU COULD ALWAYS
ADD A SECOND. I LIKE TO ADD A THIRD TRUTH BE TOLD IT’S SO SMOKY AND SO TANGY. AND NOW WHAT I DO IS ADD AN
EXTRA TEASPOON OF THE ADOBO
SAUCE RIGHT INSIDE. AND THIS IS WHERE I SAID IT’S
JUST A TOSS AND MIX. THIS IS
GOING TO COME TOGETHER. AND IF YOU’RE LOOKING FOR A
CREAMIER CHICKEN SALAD
CONSISTENCY, IT’S ALSO REALLY NICE TO ADD TWO
OR THREE TABLESPOONS OF A LIGHT MAYO OR A
GREEK YOGURT. IT DILUTES THE FLAVOR A LITTLE
BIT, BUT IT MAKES IT SUPER CREAMY AND
THEN YOU MIGHT WANT TO ADD AN EXTRA PEPPER IN THERE AND A
LITTLE BIT MORE ADOBO SAUCE, BUT SO MUCH FLAVOR THAT IT’S I FEEL
LIKE IT DOESN’T TAKE MUCH TO GO
A LONG WAY. YOU ARE SO RIGHT. DYLAN. AND NOW I SUPERFOOD PART. OK, GUYS, WE HAVE AN AVOCADO PACKED WITH
POTASSIUM PACKED WITH FIBER. I
SPLIT IT IN HALF. I TOOK OUT THE PIT AND YOU’RE JUST GOING TO, I GOT SO LUCKY THIS MORNING I
REALLY DID. AND THEN, AND WHAT I LIKE TO DO TO TAKE IT
OVER THE TOP, LET ME GET, I’M GONNA ADD A LITTLE BIT OF EXTRA ADOBO SAUCE AND I’M GONNA SHOW YOU, I HAVE
SOME FINISH RIGHT OVER HERE. LOOK AT THIS. WAIT, THIS LOOKS
SO YUMMY. IT, IT IS SO OUT OF THIS WORLD.
LOOK AT THIS. OH MY GOODNESS. AND THEN I NOTICED ON THE SIDE
THERE YOU’VE GOT, IF YOU HAVE
SOME EXTRA, YOU, YOU’VE GOT SOMETHING ELSE YOU
COULD DO WITH IT. YES. SO NOW I’M GOING TO SHOW
YOU A LITTLE BIT OF CILANTRO. I JUST LOVE CILANTRO. I KNOW
SOME PEOPLE ARE TEAM CILANTRO.
SOME. NOT SO MUCH. I’M GOING TO SHOW YOU HOW TO
MAKE A WRAP NOW WITH IT. SO IF YOU WANT TO USE THAT SAME, OOPS, THAT SAME FLAVORFUL
CHIPOTLE CHICKEN. YOU COULD THEN TAKE THE AVOCADO. YOU SEE WHAT
I’VE DONE HERE. ANOTHER
BEAUTIFUL BRIGHT GREEN ONE. I GOT SUPER LUCKY. I’M GONNA SMASH IT AND SPREAD IT
ON A WHOLE GRAIN TORTILLA. NOW I TAKE MY WHO’S PULLING THAT STUFF AWAY? I LOVE
THAT. YOU KNOW WHO IT IS THAT IAN BAUER IS IN THE HOUSE. YOU KNOW, WHEN YOU GUYS PUT ME BACK ON THE
PLAZA LAST WEEK AND THE WEEK BEFORE IAN
THOUGHT HE WAS RETIRED, HE UH YOU KNOW, HANDED IN HIS
NBC BADGE AND THEN SUDDENLY HE
WAS CALLED BACK. SO NOW I’M GONNA ROLL THIS UP. THAT IS SO EASY. OH, LOOK AT
THAT. IT COULD NOT BE EASIER. I’M GONNA SLICE IT UP. OH, THAT LOOKS. SO WHETHER YOU HAVE YOUR BOATS
OR A WRAP. THERE YOU GO. LOOK AT THAT. YOU ARE READY TO EAT AND JOY. THAT’S A WRAP FOR YOU.
THANK YOU SO MUCH. THANK YOU. CAN I JUST SAY I’M GONNA SAY HAPPY BIRTHDAY TO
MY HERO, MY HEART, MY DAD, 83 YEARS OLD AND I’M GONNA TELL YOU HE IS SO
FIT. HE STILL BEATS ALL MY BROTHERS
ON THE BASKETBALL COURT, SWIMS EVERY DAY. LOOK AT THAT. HE’S NOT 100 THOUGH. OK, LET’S JUST MAKE, HE’S NOT
100 BUT HE IS ON A MISSION TO
MAKE IT ONTO THAT. SMUCKER’S JAR. ALL RIGHT, THANKS
SO MUCH. HE’S OUT WITH A NEW SHOW BITING
INTO THE MOST MEMORABLE FOODS OF
AN ICONIC DECADE. IT’S CALLED ADAM EATS THE
EIGHTIES. THAT’S A GREAT TITLE. HE’S HERE TO TELL US ALL ABOUT
IT AND OF COURSE, DO SOME
THROWBACK COOKING FOR US. ADAM, I THINK IN THE EIGHTIES BEEF STROGANOFF WAS A MEAL THAT
MY MOTHER MADE, LIKE, WHEN I THINK OF THE
EIGHTIES AND THAT WAS LIKE, KIND
OF A FANCIER MEAL, BUT IT REALLY SORT OF
ENCAPSULATED LIKE EIGHTIES FOOD. WE’RE GONNA MAKE A CLASSIC HERE
IN A MINUTE. BUT TELL ME MORE
ABOUT THE SHOW. SO, BASICALLY, YEAH, YOU NAILED IT WHEN YOU LOOK
THROUGH ONE OF THE MOST DYNAMIC DECADES IN AMERICAN
HISTORY THROUGH THE PRISM OF
FOOD. EVERYONE’S DONE FASHION AND FADS
AND BIG SHOULDER PADS AND BIG HAIR AND LEG WARMERS AND
JENNIFER BEALS OFF THE SHOULDER SWEATSHIRT. BUT WHAT WAS THE FOOD? BECAUSE LIKE
THERE WAS HOT POCKETS, THERE WAS THE MICROWAVE, THE
PROLIFERATION OF THE MICROWAVE.
THAT’S EXACTLY IT. YOU NAILED IT. YOU HAD KIDS HAD AGENCY BECAUSE
YOU HAD LATCH KEY KIDS BECAUSE YOU HAD TWO
PARENTS WORKING. YOU HAD REAGAN SAYING YOU COULD
ADVERTISE DIRECTLY TO CHILDREN. SO YOU HAD A PROLIFERATION OF
SUGARED CEREAL. YOU DIDN’T EAT EGGS BECAUSE OF
NANCY REAGAN AND THE DRUGS, DRUGS. RIGHT. EXACTLY. YOU HAD
THE MICROWAVE SO THOSE LATCH KEY
KIDS COULD COOK. BUT ALSO YOU HAD RANCHERS
CARRYING OVER MASS DEBT INTO THE EIGHTIES. THEY
SOLD OFF BEEF, BEEF BECAME MORE
EXPENSIVE. SO CHICKEN STARTED APPEARING ON
OUR FOOD MENUS AND PEOPLE STARTED PIVOTING
GETTING A FEW MORE EUROPEAN FLAVORS IN THERE. WHAT A GREAT
IDEA FOR A SHOW. YOU WHAT YOU BRING FOR US. SO THIS IS MY VERSION OF
ANOTHER EIGHTIES CLASSIC SLOPPY
JOE’S. YOU SAW THIS ON THE LUNCH MENU? SLOPPY JOE’S YOU WERE LIKE THIS BACK IN THE DAY. IF ONLY,
IF ONLY WHILE WE TALK, GO AHEAD AND, AND WE’LL
GET YOU. IS THIS A CHILI? IS THAT
WHAT IT IS? NO, IT’S ESSENTIALLY
SIMILAR TO IT. NO, NOT DIFFERENT THAN TACO
BEEF. WE HAVE SOME GROUND BEEF. WE HAVE SOME OIL BROWNING IN
THERE. YOU WANNA HELP ME WITH
THAT? SO WE ADD THE ONION FIRST AND WHAT WE’LL DO IS WE’LL SWEAT
THAT. WE’LL ADD A LITTLE PINCH
OF SALT AND WE’LL STIR THAT. WHEN THE ONIONS START GETTING A
LITTLE BIT TRANSLUCENT, WE’LL START ADDING AND YOU CAN
SWAP THIS OUT TO TURKEY. UH YEAH. 8020. CHUCK. YOU COULD
ADD UH TURKEY. YOU CAN EVEN DO GROUND CHORIZO
IF YOU WANNA CHANGE THE FLAVOR
OR A COMBINATION AND YOU GO BREAK IT UP WITH
THERE ONCE THE MEAT STARTS TO
BROWN, I GUESS. UH ROUGHLY ABOUT FIVE MINUTES
WE’LL MOVE ON. WE HAVE UM CUMIN. WE HAVE OBVIOUSLY YOU WANNA ADD
A LITTLE BIT OF UH CHILI POWDER. WE WANNA ADD A LITTLE BIT OF
PEPPER. UM BUT ALL THE GREAT FLAVORS
THAT YOU NORMALLY FIND IN LIKE
TACO SEASONINGS. SO WE HAVE SOME THAT’S ALREADY
COOKED DOWN. YOU CAN SEE IT’S
SIMMERING AWAY HERE. SO WHAT WE’RE GONNA DO IS HOW
COMFORTABLE ARE YOU SMASHING
GARLIC? I, I’LL DO IT. BUT HOW DO YOU, HOW DO YOU DO THAT? YEAH. WHAT YOU WANNA DO IS,
YEAH, EXACTLY. YOU WANNA MAKE
SURE THAT IT’S STABLE AND THEN PRESS. MINE’S A LITTLE
MORE VIOLENT THAN THAT. HOW MUCH YOU HAVE TO BREAK IT
DOWN? JUST SO MUCH. ACTUALLY, YOU COULD, YOU COULD
BREAK IT EVEN WITH YOUR HANDS, THE LARGER PIECES WILL PREVENT
IT FROM BURNING. REMEMBER HAMBURGER HELPER? OH MY
GOD. HELP YOUR MAKE A GREAT, DIDN’T HAVE THESE
GREAT SPICES OR NOT SO MUCH.
THIS IS A VERY, PROBABLY, PROBABLY NOT. I’M
GONNA GUESS THAT THEY DIDN’T. SO WE HAVE THESE SPICES. GO AHEAD, DROP IT ON IN THERE
AND AGAIN, WE WANNA MAKE SURE
THAT IT, UH, IT BROWNS BUT NOT BURNS, BURNED. GARLIC IS AN AWFUL, AWFUL. JUST TELL ME HOW IT IS. YES. WELL, THAT, THAT, THAT’S
EXACTLY IT. SO THEN WE’RE ALSO GONNA PUT IN
A CAN OF TOMATOES AND ALL OF THE JUICE AND WE WANT
THEM TO BREAK UP AND THAT’S ALSO GONNA
GET THAT BEAUTIFUL SOUPY UH EXTERIOR. SO NOW WE HAVE OUR
CORN CHIPS. EXACTLY. SO, UM, I HAD UH CHILI FRITO PIE
AT THE TEXAS STATE FAIR. BLEW ME
AWAY. SO BASICALLY WE’RE GONNA TAKE
THE UH SORT OF SLOPPY JOE
MIXTURE AND WE’LL LAYER IT ON TOP OF
THIS. THE BEST TO DO IT IS JUST
SORT OF DOT IT SPREAD IT OUT. WE HAVE A POUND OF CHEESE. I
MEAN, YOU CAN EAT THIS AS A
SEPARATE APPETIZER. THIS IS, YEAH, THIS IS GOING ON
THE SANDWICH. THIS IS JUST JOY.
YES, ABSOLUTELY. THIS IS, YEAH, THERE’S A TIME
WARP WHEN YOU EAT THAT. RIGHT. YOU GO BACK TO THE EIGHTIES.
THAT, THAT FLAVOR. RIGHT. ELEVATED. EXACTLY. SO, THEN WE’LL PUT A LITTLE BIT ON
THE SANDWICH AND WE’LL TOP IT
WITH SLICED OFF OF COFFEE. IT’S FANCY. GOT THE PICKLED
ONIONS. EXACTLY. SOME PICKLED RED ONIONS, WHICH
YOU COULD, YOU COULD BUY THEM, YOU COULD MAKE THEM SUPER
EASILY. YEAH, THIS IS NOT THE SLOPPY
JOE. WE HAD IT. NO, THIS IS NOT YOUR CAFETERIA.
SLOPPY JOE. YOU GET TO THESE, WE GOTTA GET THE ONION RINGS.
OK. SO OUTSTANDING. OK. SO IT’S REALLY SIMPLE. UH
SMOKED P UH SMOKED PAPRIKA ONION RINGS.
NOW, IT MAY LOOK LIKE A LOT OF
SMOKED PAPRIKA. IT’S A VERY STRONG FLAVOR BUT IT
ACTUALLY, IT’S INFUSED IN THE
EGG IN THE PANGO, IN THE FLOUR AND WHEN IT COOKS, IT ACTUALLY
GETS A LITTLE SWEETER. SO I LIKE THE BEST ONION I’VE EVER
HAD. THAT’S THE SECRET. IT’S SO
THIN. SO THAT’S HUGE. SO WE GOT VIDALIA ONION. SUPER SWEET. WE’RE GONNA
USE A MANDOLIN. SO IT ALWAYS COMES OUT IN LEVEL
AND I LIKE THE USING THE GUIDE
BECAUSE YOU CAN SEE, FIRST OF ALL, YOU’RE ALWAYS
GONNA GET A UNIFORM SLICE, BUT ALSO YOU’RE GONNA PROTECT
YOUR FINGERS. SO THEN WHAT YOU WANNA DO WITH
ANY BREADING STATION, YOU GO ONE FLOUR TO EGG THE
OTHER HAND, EGG TO BREADCRUMB. SO YOU COULD TAKE THE, THE RIGHT HAND. I GUESS WE GO
FLOUR TO THE EGG BECAUSE IF YOU DON’T, IT IS INCREDIBLE. THE FALL APART AND IT’S JUST, YOU DON’T REALLY
WANT THAT. WHAT KIND OF OIL ARE YOU? SO, YOU WANNA MAKE SURE YOU USE,
UM, ANY KIND OF OIL WITH A HIGH
SMOKE POINT. I PREFER PEANUTS. 350. DO ME A FAVOR AND CHECK OUT THE SHOW.
IT’S FANTASTIC. WE’RE BACK WITH A GREAT CHICKEN FRANCHISE
AND OF COURSE, YOU CAN FIND ALL THE RECIPES AT
TODAY.COM/FOOD. ONE WAY TO TEACH KIDS ABOUT THE
IMPORTANCE OF TRADITIONS AND CULTURE IS
THROUGH FAMILY RECIPES. AND THAT’S EXACTLY WHAT OUR
FRIEND MARCELA VALLO, THE LEAD IS DOING IN HER DEBUT
CHILDREN’S COOKBOOK. WHAT IS IT? WHAT IS IT CALLED?
TELL ME WHAT YOUR, WHAT IS
CALLED GIN ON COOK. I LOVE IT. IT’S A COLLECTION OF
MI FAMILIA RECIPES TODAY. SHE’S MAKING ONE OF THOSE
RECIPES IN THE BOOK, MARCELA. WE’RE SO HAPPY TO HAVE YOU IN
PERSON. YES. SO WELCOME IN. YES. AND THIS IS REALLY A BOOK FOR
YOUR DAUGHTER. IS THAT RIGHT? IT REALLY IS. SHE ALWAYS USED TO MAKE ME READ
COOKBOOKS TO HER AT NIGHT, BUT
SHE’S NOT IN SCHOOL YET. WHICH MEANS WE ONLY SPEAK
SPANISH AT HOME WITH THE KIDS
UNTIL THEY GO TO SCHOOL. SO I WOULD BE TRANSLATING IN
REAL TIME. AND I WAS LIKE, I NEED TO WRITE
A BOOK FOR HER THAT’S WRITTEN IN
ENGLISH AND SPANISH. YOU’RE INCREDIBLE HERE WE ARE. SO WE’RE STARTING WITH
SOME FLOUT. YES. IT’S HISPANIC HERITAGE
MONTH, WHICH IS KIND OF WEIRD. FOR ME BECAUSE I CELEBRATE
HISPANIC HERITAGE LIKE EVERY DAY
OF MY LIFE. YES. SO THANK YOU FOR THE
INVITATION ALSO. THANK YOU FOR COMING TO. NO, ABSOLUTELY. SO, FLAUTAS, AND
THIS BOOK IS ABOUT ALL THOSE
LITTLE TIPS, RIGHT? SO FLAUTAS ARE ROLLED UP
TAQUITOS AND PEOPLE USUALLY
DON’T KNOW, LIKE THE SIMPLE TIPS. LIKE IF YOU WARM UP A TORTILLA, IT’S MUCH EASIER FOR YOU TO ROLL
IT UP WITHOUT IT BREAKING. SO YOU CAN MAKE THAT MAKE SENSE.
RIGHT. IT’S JUST SO EASY AND IT’S JUST
SHREDDED CHICKEN. IT’S JUST SHREDDED CHICKEN THAT
YOU CAN GET FROM THE ROTIS. YOU CAN FROM THE MARKET. IF YOU DON’T WANT TO BOIL IT
YOURSELF, LIKE, MAKE YOUR LIFE EASY AND YOU
DON’T NEED TO PUT ANYTHING ON IT
TO MAKE IT STICK. YOU JUST KIND OF, YOU DON’T. AND THE TRICK WITH FLAUTAS IS IF
YOU’RE NOT AN EXPERIENCED FLAUTA
MAKER, LIKE THE WOMEN IN MEXICO, THEY
DON’T NEED TO DO THE TOOTHPICK
THING. THEY FIGURE IT OUT. GOD KNOWS
HOW THEY MAKE IT STICK, BUT IT’S
THICK. BUT IF YOU’RE NOT A PROFESSIONAL
FLAUTA MAKER, YOU USE A TOOTHPICK AND YOU CAN
FRY THE TOOTHPICK. OH, ABSOLUTELY. YOU JUST HAVE TO
MAKE SURE. YEAH, THAT’S REALLY
HOT OIL. BUT THERE YOU GO. AND YOU JUST LEAVE THOSE IN
THERE FOR A COUPLE OF MINUTES AND MAYBE
WE’LL TAKE THEM OUT. SO WE DON’T BURN YOUR OK. I HAVE
A CRAZY. CAN YOU AIR FRY FLAUTAS? ABSOLUTELY. 100%. SO MY IDEA WOULD BE YOU BRUSH IT
WITH A LITTLE BIT OF OIL, THROW IT IN THE AIR FRYER AND
THAT’S IT. WAIT, I AM GONNA TRY TO AIR FRY A TONIGHT. YOU CAN, YOU CAN, I’LL TELL YOU WHAT YOU
CAN DO. YOU CAN BAKE YOUR AIR FRIED
TORTILLA CHIPS TOO, BUT WE’LL
GET THERE IN A SECOND. YOU’RE GONNA LOVE IT. SO NOW WE
MAKE THE REST. SO ANOTHER THING ABOUT THE BOOK
IS INTRODUCING FOLKS AND KIDS TO LIKE THE TRADITIONAL
STUFF BUT NOT TOO SPICY. A PICO DE GLO SALSA SALA ANDERA BECAUSE IT HAS THE COLORS OF THE
FLAG. YOU’VE GOT SOME TOMATOES THAT
ARE SEEDED, SOME ONION, CILANTRO
FOR SURE. JALAPENO. AND YOU CAN MEASURE. BUT DO YOU DO THE JALAPENOS WITHOUT SEED? YOU DO IT WITHOUT
THE SEED. THE SPICE IS ACTUALLY
IN THE, NOT SO MUCH THE SEED. YEAH. SO YOU TAKE OUT THE VEIN AND IF
YOU DON’T LIKE SPICE JUST DO A LITTLE
SPRINKLE OF JALAPENO. MY MOM’S TRICK OIL IN THE SALSA AND YEAH. AND LEMON, A LITTLE SALT AND PEPPER AND THAT’S IT.
AND YOU’VE GOT YOUR BEAUTIFUL
SALSA. THAT’S BEAUTIFUL. YEAH. AND THEN TO DRESS THEM UP, ANOTHER GREAT ONE FOR MY MOM
ALWAYS DRESS THE LETTUCE A
LITTLE OIL. A LITTLE VINEGAR BRINGS OUT ALL OF THE FLAVOR AND
THEN YOU JUST DRESS IT AND THEN GO MEXICAN WITH LIKE
A BIG HUGE, YOU KNOW, ON TOP THE WHOLE THING AND YOU’VE GOT SOME
BEAUTIFUL ONES TOO. HERE’S SOME, I’LL DRESS AND WHAT DO YOU ADD ON TOP CHEESE? YEAH. SO DRESS LETTUCE. LIKE, THAT’S ONE OF THE THINGS I
TEACH IN MY COOKING CLASS. ALWAYS DRESS THE LETTUCE IN
THESE MEXICAN ANTOJITOS. A LITTLE COA CHEESE AND MEXICAN CREMA.
BECAUSE WHY NOT? BECAUSE IT’S SO
DELICIOUS. COME ON OVER. BRING YOUR SALTA LADY AND YUMMY. OK. AND YOU WERE HAVING LIKE A,
LIKE A HEART ATTACK BECAUSE WE
BAKE THE CHIPS. YEAH, ABSOLUTELY. SO HERE’S THE
THING. TORTILLA CHIPS ARE
AWESOME. BUT IF YOU BAKE THEM, YOU MIGHT
LIKE, I’M A LITTLE MORE WILLING TO PUT
THEM ON THE DINNER TABLE, RIGHT? BUT GOOD FOR YOUR KIDS. AND
HERE’S WHAT’S GREAT ABOUT THIS
RECIPE. LIKE YOU BRUSH THEM WITH OIL AND
YOU BAKE IT. IT’S A CORN TORTILLA. HAS TO BE CUT UP. YEAH, YOU CUT IT UP, YOU CAN
CUT IT UP INTO STARS. YOU CAN
USE COOKIE CUTTERS. YOU CAN HAVE SO MUCH FUN. SO CUTE, SO MUCH FUN. I DO IT FOR CHRISTMAS AND DO
CHRISTMAS SHAKES AND MAKE LIKE A
TORTILLA CHIP. CHRISTMAS. BUT THAT’S A DIFFERENT, THAT’S A DIFFERENT. WHAT IS THAT
SPICE YOU’RE PUTTING ON ANYTHING
YOU WANT. I’M USING CHILI LIME POWDER. A
LITTLE BIT OF THYME, A LITTLE
BIT OF ROSEMARY. AND THAT’S THE THING ABOUT
HOMEMADE CHIPS. YOU CAN SEASON
THEM WITH WHATEVER YOU WANT. SO SIMPLE. SO THEY’RE BRUSHED WITH
OIL SEASONED AND THEN YOU PUT
THEM IN THE OVEN. 3 50 1520 MINUTES UNTIL THEY’RE
NICE AND CRISP. YOU WANT TO MAKE SURE THEY’RE
DRIED OUT. NOBODY LIKES SOGGY
TORTILLA. NOW YOU’RE GONNA MAKE US A
LITTLE GUAC, SIMPLEST THING IN
THE WORLD. ALL OF THESE RECIPES COME FROM
MY MOM, WHICH IS WHAT’S SO
SPECIAL ABOUT THE BOOK. THE SECRET INGREDIENT FOR GUAC IS DISTILLED WHITE VINEGAR.
WHAT? THAT’S WHY YOU GUYS WERE EATING
IT AND YOU WERE LIKE, OH MY GOD. WHAT, I’VE NEVER HEARD THAT.
IT’S, IT’S HOW MY MOM USED TO
MAKE IT WHEN I WAS A KID. AND YOU JUST MASH IT IN SALT.
AND THAT’S, THAT’S ALL YOU NEED FOR A GOOD
GUACAMOLE. CILANTRO. NO, YOU CAN. BUT I’M A PURIST WHEN IT COMES
TO GUACAMOLE, TOMATOES, YOU CAN, YOU CERTAINLY CAN. YOU,
YOU CAN FIND LIKE POMEGRANATES MANGO, ANYTHING AROUND ACROSS
MEXICO. LIKE PEOPLE ARE GETTING
ADVENTUROUS. BUT FOR ME, GUACAMOLE IS JUST
THIS WITH SOME BAKED CHIPS THAT
ARE SEASONED AND THAT’S AMAZING. SO GOOD. WE LOVE THESE. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, TWO YEARS. THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU KNOW, ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER SEEN YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SEEN? SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. I LOVE IT. SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? SO WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. LOOK WHAT HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. AND GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU THE FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YEAH. THANK YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE THAT AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR SOUL AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. I THINK THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN EASY, HAPPY PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG WAY. I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. YOU KNOW, ALL THE THINGS STICK TO IT ALL AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M DOING IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY DAUGHTER. OH. HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. YEAH. OK. ONE MORE BIT. MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. 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. THIS MORNING ON TODAY. TABLE, WE
ARE MAKING A REFRESHING AND
CITRUSY BOWL. IS THAT A WORD? CITRUS, A CITRUSY BOWL THAT IS PERFECT FOR
THE SUMMER. WELL, OUR CITRUSY CHEF ELENA BESSER IS
THE HOST OF THE NEW SERIES HEAD OF THE TABLE ON
TODAY ALL DAY. ELENA. GOOD TO SEE YOU TO BE WITH MY PALS TODAY. THIS SALAD IS RIGHT ON TIME. IT
IS RIGHT ON TIME AND HERE’S THE
THING THIS SUMMER. WE WANNA BE GRILLING BUT WE ALSO
WANT TO BE CHILLING. OH, I HAD TO DO IT SO I, SO I CAN DROP IT, DROP THAT MIC. UM SO WE ARE MAKING A DELICIOUS
DRESSING THAT IS A CUMIN LIME DRESSING AND
ESSENTIALLY WHAT WE HAVE HERE IS WE HAVE SOME HONEY. YOU COULD
SWAP THAT WITH AGAVE. WE HAVE LIME ZEST, WHICH WE’RE
ADDING IN. WE’VE GOT SOME LIME
JUICE. WE HAVE SOME DELICIOUS CILANTRO. IF YOU DON’T LIKE CILANTRO, YOU
CAN SWAP IT WITH PARSLEY. WE HAVE GRATED GARLIC. I KNOW
THIS SEEMS LIKE A LOT BUT IT’S
ALL GONNA BE WORTH IT. I PROMISE A JALAPENO. YOU COULD ABSOLUTELY
THROW GINGER IN THERE IF YOU
WANT. WE HAVE CUMIN JALAPENO BASE RIGHT. OH, THAT’S RIGHT. JALAPENO
BUSINESS AND THEN A LITTLE BIT
OF CHILI POWDER. SO, WHAT I LIKE TO DO IS I LIKE TO
MIX ALL OF THIS TOGETHER FIRST AND THEN I WILL
SLOWLY ADD IN THE OIL TO JUST A, YOU HAVE TO DO THAT. UM, THE REASON WHY IS JUST, IT’S GONNA COME TOGETHER SO MUCH
EASIER IF YOU SLOWLY ADD IN ALL OF THAT OIL AND THIS IS GOING TO
TURN INTO A LUXURIOUS DRESSING. BUT GUESS WHAT? IT’S ALSO OUR
SHRIMP MARINATE THAT IT’S A TWO FOR, THAT’S WHERE THE CHILLING COMES
IN AND DON’T FORGET THE SALT AND
THE PEPPER. WE GOT TO AWAKEN THOSE FLAVORS.
AND COULD YOU MAKE THIS AHEAD OF
TIME? LET IT KIND OF SIT THERE. ABSOLUTELY. AND
THOSE FLAVORS WILL INTENSIFY ME TOGETHER. WE HAVE HALF OF THAT
MARINADE HERE. WE’RE GOING TO
BRUSH IT ONTO SOME CORN AND THEN THAT’S GOING TO GO
RIGHT ONTO OUR GRILL. IF YOU ARE SOMEONE LIKE ME AND
YOU DON’T OWN A GRILL, YOU CAN JUST USE A GRILL PAN
LIKE WE’RE SHOWING YOU RIGHT
HERE AND NOT JUST GIVE IT THE SAME TASTE.
YES, IT DOES. YOU ARE ABLE TO,
TO GET THAT NICE SMOKY. YOU’LL BE PLEASANTLY SURPRISED
BY HOW MUCH OF THAT FLAVOR
YOU’LL STILL BE GETTING. THIS GOES ABOUT A MINUTE ON EACH
SIDE. SEE IT, IT’S COMING THROUGH ABOUT LIKE A MINUTE ON EACH
SIDE. PROBABLY LIKE FIVE MINUTES
TOTAL. YOU’LL GET THAT CHAR, BUT ALSO
YOU CAN EAT RAW CORN AND IT’S
ABSOLUTELY DELICIOUS. ANYWAY, ON THIS ENDS UP GOING INTO THE
SHRIMP. WE DON’T WANT IT IN FOR TOO LONG
BECAUSE WE HAVE LIME JUICE IN
THERE. SO WE DON’T WANT IT. EXACTLY. WE’RE NOT MAKING TO BE HERE. AND THEN AFTER THAT YOU’RE
GOING TO THREAD IT ON TO SOME
SKEWERS. SO, THE SKEWERS ALF, YOU’D THINK, YOU KNOW HOW
TO COOK OR SOMETHING. I MEAN, SERIOUSLY, FOR ABOUT 30 MINUTES, I BELIEVE. YES. SO YOU THROW IT ON TO THE SKEWERS JUST TO
MAKE SURE. AND THIS IS FUN. YOU CAN SERVE IT ON THE SKEWERS
OR YOU COULD COOK IT WITHOUT
THE, THE DOUBLE SKEWER BECAUSE I’VE
MADE THE MISTAKE OF NOT AND FLIPPING ALL OVER THE PLACE RUNNING AROUND AND I WANT IT TO
STAY PUT AND GET THAT EVEN CHAR. SO WE’RE GOING TO COOK THIS
ABOUT TWO MINUTES PER SIDE. SO
NOW YOU’VE LEFT YOUR CORN. WE’VE LEFT OUR CORN. WE LET OUR
CORN COOL OFF. WE CUT IT OFF THE
COB. I LIKE PUTTING IT A LITTLE BOWL
IN HERE. IT DOWN. IT MAKES IT REALLY
EASY. SO IT’S EASY TO BALANCE.
WE ADD IN OUR RED ONION AND IF ONION, RED ONIONS TOO
INTENSE FOR YOU, WHAT I LIKE TO DO IS I’LL JUST
SOAK IT IN SOME ICE WATER AND IT WILL TAKE
OUT THAT A STRING. THAT’S GOOD TO KNOW IT ENDS UP MELLOWING IT OUT. WE’RE GOING TO ADD SOME DICED A IS RIGHT AND JUST LIKE A COUPLE OF MINUTES. I
WAS FIVE MINUTES WOULD BE THE BEST
AND AVOCADO, BY THE WAY, CHECK OUT AL’S NEW EPISODE ON
HIS SHOW, FAMILY MEAL AVOCADO AWARD WINNING SHOW. AND THEN WE HAVE
SOME FETA AS WELL. AND GUESS WHAT, WHAT MORE AND DRESSING WE TURN OUT. IT’S NOT JUST A TWO FOR, IT’S A THREE
FOR. SO WE ARE ADDING IN THE REST OF
THAT. WE’RE HITTING IT WITH A
LITTLE BIT HERE. I’M JUST GOING TO TURN THE LOOK. WE’RE ALREADY GETTING A
NICE, THIS IS SO GOOD AND WE ADD A LITTLE BIT OF
SALT. YOU LIKE IT. AND THEN OH
MY GO. YES. AL BECAUSE WE WANT IT TO FALL
FROM THE BOTTOM SO IT WILL
EVENLY DISTRIBUTE FANTASTIC. AND THEN YOU’RE GOING TO SERVE
THIS UP. YOU COULD EITHER LEAVE IT ON THE
SKEWER, YOU COULD TAKE IT OFF THE SKEWER
AND YOU KNOW WHAT? ONE MORE THING? WHY NOT THROW A
LITTLE TORTILLA CHIP ON THERE? OH YEAH. YEAH, THAT, YEAH, I KNOW. BUT I HAD THIS PLACE THE BEAUTY. WHY WOULD I GO FOR
THAT? TRY THAT? IT’S LIKE ONE OF YOUR FAVORITE. IT IS SO FUN TO BE HERE. IT’S A EVERYTHING YOU MAKE IS YUMMY. YOU LOVE CHIPS AND GUAC AND YOUR TODAY’S MASTERCLASS
MONDAY IS FOR YOU. WE’RE TALKING AVOCADOS AND
MANGOES WHICH CAN BE CHALLENGING
TO CHOOSE AND TO USE. YEAH, EXACTLY. AND HERE TO SHARE
HER TRICKS IS GABY DLN. SHE’S AN INSTAGRAM. STAR
COOKBOOK, AUTHOR, CREATOR OF THE
POPULAR FOOD BLOG. WHAT’S GY COOKIN AND GABBY’S IN HER L A
KITCHEN UP BRIGHT AND EARLY WITH
US. HEY, GABY. GOOD MORNING. HI, GUYS. GOOD MORNING. SHOULD WE CALL YOU? GOOD MORNING, MAMA.
HOW’S THAT? BABE? SHE’S GOOD. SHE’S RIGHT BEHIND
THE CAMERA. JUST STARING AT ME.
SHE’S, SHE’S A GENIUS. SHE’S SEVEN MONTHS OLD. GOSH,
SHE IS ADORABLE. LOOK AT, LOOK AT THOSE ROLLS. OK. LET’S GET TO COOKING. I BET.
I BET YOUR BABE LOVES AVOCADOS. THEY’RE SO GOOD, BUT THEY’RE
KIND OF HARD TO CHOOSE. HOW DO
YOU KNOW IF THEY’RE RIPE? OK. SO I LITERALLY WROTE AN
ENTIRE COOKBOOK ON AVOCADOS 100
YEARS AGO. SO I LIKE TO BUY MY AVOCADOS
WHEN THEY’RE LIKE THIS. THEY’RE LIKE BRIGHT GREEN,
THEY’RE ROCK HARD. THEY FEEL LITERALLY LIKE ROCKS
AND THEN THEY LET THEM RIPEN ON
MY COUNTER. IF YOU BUY THEM LIKE THIS AND
YOU NEED THEM FASTER. I LIKE STICK THEM IN A BROWN
PAPER BAG WITH AN AVO WITH A BANANA OR AN APPLE
AND THAT RIPENS IT. AND WHEN THEY’RE RIPE, THEY LOOK
A LITTLE BIT MORE LIKE THIS. THEY’RE A LITTLE DARKER, THEY’RE
A LITTLE SOFTER WHEN YOU WANT TO EAT YOUR
AVOCADO. IT SHOULD HAVE JUST A
SLIGHT BIT OF GIVE TO IT. KIND OF LIKE THE PALM OF YOUR
HAND RIGHT HERE. UM AND THEN YOU KNOW, IT’S READY
TO GO GABY. WE DID AND IF YOU WANT TO EXTEND
IT FROM THERE POP IT IN THE
FRIDGE FOR A COUPLE DAYS. YEAH, THAT’S A GOOD THING. I
THINK IT KEEPS IT FOR FIVE DAYS.
YOUR NOTE SAID. BUT ALSO WE DID SOMETHING THIS
MORNING THAT WAS A LITTLE
CONTROVERSIAL. WE PUT AVOCADO IN OUR CEREAL.
HAVE YOU EVER HEARD OF ANYTHING?
I SAW THAT. I SAW THAT. UM, NO. OK. I DON’T KNOW IF I WOULD DO IT,
BUT I, I TRUST GY, GY BEFORE WE GET ANY FURTHER. LET’S
SO WE’RE GONNA MAKE A MANGO TO A
MANGO SALSA. AND HOW DO YOU PICK A GOOD, A
GOOD MANGO. SO SIMILAR TO AN AVOCADO. WHEN YOU, WHEN YOU BUY A MANGO, SOMETIMES THEY’RE ROCK HARD AND
THEY’RE DIFFERENT VARIETIES ALSO
LIKE WE HAVE A DIFFERENT VARIETY IN MY KITCHEN
THAN YOU GUYS HAVE RIGHT THERE
ON SET. BUT WHEN THEY’RE ROCK HARD ALSO
LIKE AN AVOCADO, GIVE THEM A
COUPLE OF DAYS. YOU CAN PUT THEM IN THAT SAME
BAG WITH A BANANA AND AN APPLE WHEN THEY’RE RIPE. THIS ONE IS ALL YELLOW AND IT
SHOULD ALSO HAVE JUST A TINY BIT
OF GIVE TO IT AGAIN, LIKE THE, THIS PART OF YOUR PALM
AND IT SHOULD SMELL REALLY
FRAGRANT. LIKE WHEN IT SMELLS FRAGRANT,
IT’S READY TO GO. OK. SO YOU
MADE THIS D SORRY, THIS IS DELICIOUS, AVOCADO AND MANGO SALSA TO SALMON. I KNOW MY TOE IS OK.
EVERYTHING’S FINE. SHOW US WHAT
YOU MADE. OK? SO I THIS IS WHAT WE’RE
MAKING QUICKLY. IT’S THIS
BEAUTIFUL SALMON WHEN YOU’RE SEASONING SALMON. I
JUST BUY LIKE A LITTLE FILET. I SEASON IT HEAVILY WITH ANY OF
YOUR FAVORITE SEASONINGS. I JUST
USE MY FAVORITE. IT’S CALLED GOD’S. GO TO SALT AND PEPPER 425 DEGREE OVEN
FOR LIKE 10 TO 12 MINUTES. IF YOU DON’T WANT TO TURN ON
YOUR OVEN, YOU CAN EASILY DO IT
IN A GRILL. YOU WOULD JUST DO INDIRECT, IT
WOULD, YOU WOULD PUT IT ON
INDIRECT HEAT AND SHUT THE GRILL AND COOK IT.
SAME AMOUNT TIME. SO ONCE THAT’S DONE, YES, WE’RE GONNA CUT THE MANGO.
OK? SO THERE’S A HUGE PIT IN
THIS SITUATION. YOU’RE GONNA HOLD IT, YOU CAN
HOLD IT UP LIKE THIS AND YOU’RE GONNA TAKE YOUR KNIFE
AND JUST RUN IT RIGHT DOWN LIKE JUST SLIGHTLY
OFF THE CENTER. SO YOU DON’T HIT THE PIT, TURN
IT THE OTHER WAY AND DO THE EXACT SAME THING. IF YOU HIT, IF YOU CUT IT A
LITTLE BIT TOO CLOSE TO THE
CENTER AND YOU HIT THE PIT, JUST MOVE YOUR KNIFE OUT A BIT. AND THEN FROM HERE, WHAT WE’RE GONNA DO IS TAKE OUR
KNIFE AND VERY GENTLY SCORE THE
LIKE THE INSIDE PART OF THE MANGO
BOTH WAYS LIKE KIND OF LIKE TIC
TAC TOE JUST LIKE THIS. AND THEN YOU’RE GONNA POP IT OUT AND TAKE YOUR KNIFE. I’M USING
LIKE A FILET, LIKE A FISH FILET
KNIFE. THIS IS WHAT YOU WOULD USE TO
TAKE THE SKIN OFF OF A FISH. YOU COULD ALSO USE THE CHEF’S
KNIFE, ANYTHING YOU WANT AND YOU’RE JUST GONNA CAREFULLY RUN IT ON THE BOTTOM JUST LIKE
THIS. AND YOU KNOW WHAT IS A MAN OF YOUR MAN? YEAH, THAT’S HOW I GIVE IT TO MY
KIDS. I CALL THOSE MANGO POPS. I POP IT OUT AND JUST LET THEM
EAT IT STRAIGHT FROM THE SKIN. THAT’S, I LIKE HOW OLD IS POPPY? MY POPPY
NEED TO BE IN ORDER TO HAVE A
MANGO. SEVEN MONTHS ACCEPTABLE. JUST 11 TOOTH, ONE TOOTH. OK? SAME THING WITH THE AVOCADO. WHEN YOU’RE DOING AN AVOCADO,
YOU KIND OF JUST SPIN IT AROUND
YOUR KNIFE, TWIST IT OPEN AND THEN YOU’RE
ALSO JUST GONNA SCORE THE SAME THING AND INSTEAD
OF POPPING IT OPEN LIKE YOU DID THE MANGO, YOU’RE GONNA POP IT OPEN OR
YOU’RE GONNA SCOOP IT OUT WITH A SPOON AND HOW DO YOU
LIKE THAT? AND WHAT DO YOU DO TO SEASON
THOSE TO UH SHOW US HOW YOU MAKE
YOUR SALSA. SO THE SALSA WE’RE JUST GONNA
PUT IN SOME GREEN ONIONS. YOU
COULD ALSO DO CHIVES. UM I HAVE LOOK AT THESE LIKE
SUPER COOL GREEN ZEBRA TOMATOES
FROM THE FARMERS MARKET. THOSE ARE GONNA GO IN A LITTLE BIT OF LIME JUICE, A LITTLE BIT OF PEPPER AND THEN
IF YOU’RE NOT FEEDING THIS TO
KIDS OR WHATEVER, YOU COULD ADD A LITTLE JALAPENO
HABANERO, JUST SKIP A LITTLE BIT
OF SPICE AND THEN YOU JUST GIVE THIS A
DELICIOUS TOP IT ON ANYTHING. YOU, IF YOU HATE FISH, PUT IT ON
CHICKEN, PUT IT ON STEAK, PUT IT
ON WHATEVER YOU WANT TOFU, IT’S ALL GONNA BE. THANK YOU SO MUCH. WE HAVE GOT YOU COVERED TODAY. NUTRITIONIST JOY BAUER, A
DELICIOUS MEAL THAT USES JUST
SIX INGREDIENTS. GOOD MORNING JOY. HEY, GUYS, I HAVE SOMETHING SO
SPECIAL FOR YOUR WEEKEND MENU
AND IT’S SORT OF LIKE A MIX AND EAT SITUATION. IT COMES
TOGETHER IN FIVE MINUTES AND IT
IS GOOD. IT IS SAUCY. IT’S SMOKY. I THINK YOU’RE
REALLY GONNA LOVE IT. AND WHAT I LOVE ABOUT IT IS YOU
GOT, IT’S KIND OF A HACK IN
THAT. YOU JUST GET A SUPERMARKET ROTISSERIE CHICKEN
AND YOU GO TO TOWN, GET US
STARTED. OK? SO I’M CALLING IT MY CHIPOTLE
PULLED CHICKEN IN AVOCADO BOATS AND WE’RE STARTING
WITH THE PULLED CHICKEN. SO HERE I HAVE 1.5 CUPS OF
SHREDDED CHICKEN. YOU COULD USE ANY LEFTOVER
CHICKEN THAT YOU HAVE IN THE
FRIDGE. BUT WHAT I DID WAS TOOK THE EASY
WAY OUT, PICKED UP A ROTISSERIE
CHICKEN. YOU TAKE THE SKIN OFF AND THEN
JUST LIKE USING YOUR HANDS. YEAH, YOU’RE JUST GONNA SHRED IT UP
JUST LIKE THIS UNTIL YOU HAVE A
GREAT BIG PILE. SO LET ME MOVE THIS OVER. NOW COMES THE EASY PART. I HAVE
JARRED SALSA. THIS IS JUST A HALF A CUP AND
YOU KNOW, YOU’RE THE BOSS OF
YOUR SALSA. YOU CAN USE MILD MEDIUM SPICY,
WHATEVER YOU PREFER. AND THE NICE PART ABOUT THE
SALSA IS IT DOES ALL THE
CHOPPING FOR YOU. THERE’S CHOPPED PEPPERS, THERE’S
CHOPPED ONION IN IT. HERE. THIS IS SORT OF THE STAR
OF THE SHOW. THIS IS, UM, CHIPOTLE PEPPERS IN
ADOBO SAUCE. SO I HAVE TWO OF THEM CHOPPED UP
AND I WANT TO SHOW YOU WHAT THEY LOOK LIKE BECAUSE YOU COULD
BUY THEM IN THE GROCERY STORE IN
JARS. AND YOU’RE GOING TO TAKE LOOK AT SEE THESE PEPPERS. SO
THESE ARE DRY SMOKED JALAPENOS. WELL, YOU KNOW, NOT SO SPICY, IT HAS A LITTLE
BIT OF HEAT. SO IF YOU’RE SENSITIVE TO HEAT,
I WOULD START WITH ONE AND UM, THEN YOU COULD ALWAYS
ADD A SECOND. I LIKE TO ADD A THIRD TRUTH BE TOLD IT’S SO SMOKY AND SO TANGY. AND NOW WHAT I DO IS ADD AN
EXTRA TEASPOON OF THE ADOBO
SAUCE RIGHT INSIDE. AND THIS IS WHERE I SAID IT’S
JUST A TOSS AND MIX. THIS IS
GOING TO COME TOGETHER. AND IF YOU’RE LOOKING FOR A
CREAMIER CHICKEN SALAD
CONSISTENCY, IT’S ALSO REALLY NICE TO ADD TWO
OR THREE TABLESPOONS OF A LIGHT MAYO OR A
GREEK YOGURT. IT DILUTES THE FLAVOR A LITTLE
BIT, BUT IT MAKES IT SUPER CREAMY AND
THEN YOU MIGHT WANT TO ADD AN EXTRA PEPPER IN THERE AND A
LITTLE BIT MORE ADOBO SAUCE, BUT SO MUCH FLAVOR THAT IT’S I FEEL
LIKE IT DOESN’T TAKE MUCH TO GO
A LONG WAY. YOU ARE SO RIGHT. DYLAN. AND NOW I SUPERFOOD PART. OK, GUYS, WE HAVE AN AVOCADO PACKED WITH
POTASSIUM PACKED WITH FIBER. I
SPLIT IT IN HALF. I TOOK OUT THE PIT AND YOU’RE JUST GOING TO, I GOT SO LUCKY THIS MORNING I
REALLY DID. AND THEN, AND WHAT I LIKE TO DO TO TAKE IT
OVER THE TOP, LET ME GET, I’M GONNA ADD A LITTLE BIT OF EXTRA ADOBO SAUCE AND I’M GONNA SHOW YOU, I HAVE
SOME FINISH RIGHT OVER HERE. LOOK AT THIS. WAIT, THIS LOOKS
SO YUMMY. IT, IT IS SO OUT OF THIS WORLD.
LOOK AT THIS. OH MY GOODNESS. AND THEN I NOTICED ON THE SIDE
THERE YOU’VE GOT, IF YOU HAVE
SOME EXTRA, YOU, YOU’VE GOT SOMETHING ELSE YOU
COULD DO WITH IT. YES. SO NOW I’M GOING TO SHOW
YOU A LITTLE BIT OF CILANTRO. I JUST LOVE CILANTRO. I KNOW
SOME PEOPLE ARE TEAM CILANTRO.
SOME. NOT SO MUCH. I’M GOING TO SHOW YOU HOW TO
MAKE A WRAP NOW WITH IT. SO IF YOU WANT TO USE THAT SAME, OOPS, THAT SAME FLAVORFUL
CHIPOTLE CHICKEN. YOU COULD THEN TAKE THE AVOCADO. YOU SEE WHAT
I’VE DONE HERE. ANOTHER
BEAUTIFUL BRIGHT GREEN ONE. I GOT SUPER LUCKY. I’M GONNA SMASH IT AND SPREAD IT
ON A WHOLE GRAIN TORTILLA. NOW I TAKE MY WHO’S PULLING THAT STUFF AWAY? I LOVE
THAT. YOU KNOW WHO IT IS THAT IAN BAUER IS IN THE HOUSE. YOU KNOW, WHEN YOU GUYS PUT ME BACK ON THE
PLAZA LAST WEEK AND THE WEEK BEFORE IAN
THOUGHT HE WAS RETIRED, HE UH YOU KNOW, HANDED IN HIS
NBC BADGE AND THEN SUDDENLY HE
WAS CALLED BACK. SO NOW I’M GONNA ROLL THIS UP. THAT IS SO EASY. OH, LOOK AT
THAT. IT COULD NOT BE EASIER. I’M GONNA SLICE IT UP. OH, THAT LOOKS. SO WHETHER YOU HAVE YOUR BOATS
OR A WRAP. THERE YOU GO. LOOK AT THAT. YOU ARE READY TO EAT AND JOY. THAT’S A WRAP FOR YOU.
THANK YOU SO MUCH. THANK YOU. CAN I JUST SAY I’M GONNA SAY HAPPY BIRTHDAY TO
MY HERO, MY HEART, MY DAD, 83 YEARS OLD AND I’M GONNA TELL YOU HE IS SO
FIT. HE STILL BEATS ALL MY BROTHERS
ON THE BASKETBALL COURT, SWIMS EVERY DAY. LOOK AT THAT. HE’S NOT 100 THOUGH. OK, LET’S JUST MAKE, HE’S NOT
100 BUT HE IS ON A MISSION TO
MAKE IT ONTO THAT. SMUCKER’S JAR. ALL RIGHT, THANKS
SO MUCH. HE’S OUT WITH A NEW SHOW BITING
INTO THE MOST MEMORABLE FOODS OF
AN ICONIC DECADE. IT’S CALLED ADAM EATS THE
EIGHTIES. THAT’S A GREAT TITLE. HE’S HERE TO TELL US ALL ABOUT
IT AND OF COURSE, DO SOME
THROWBACK COOKING FOR US. ADAM, I THINK IN THE EIGHTIES BEEF STROGANOFF WAS A MEAL THAT
MY MOTHER MADE, LIKE, WHEN I THINK OF THE
EIGHTIES AND THAT WAS LIKE, KIND
OF A FANCIER MEAL, BUT IT REALLY SORT OF
ENCAPSULATED LIKE EIGHTIES FOOD. WE’RE GONNA MAKE A CLASSIC HERE
IN A MINUTE. BUT TELL ME MORE
ABOUT THE SHOW. SO, BASICALLY, YEAH, YOU NAILED IT WHEN YOU LOOK
THROUGH ONE OF THE MOST DYNAMIC DECADES IN AMERICAN
HISTORY THROUGH THE PRISM OF
FOOD. EVERYONE’S DONE FASHION AND FADS
AND BIG SHOULDER PADS AND BIG HAIR AND LEG WARMERS AND
JENNIFER BEALS OFF THE SHOULDER SWEATSHIRT. BUT WHAT WAS THE FOOD? BECAUSE LIKE
THERE WAS HOT POCKETS, THERE WAS THE MICROWAVE, THE
PROLIFERATION OF THE MICROWAVE.
THAT’S EXACTLY IT. YOU NAILED IT. YOU HAD KIDS HAD AGENCY BECAUSE
YOU HAD LATCH KEY KIDS BECAUSE YOU HAD TWO
PARENTS WORKING. YOU HAD REAGAN SAYING YOU COULD
ADVERTISE DIRECTLY TO CHILDREN. SO YOU HAD A PROLIFERATION OF
SUGARED CEREAL. YOU DIDN’T EAT EGGS BECAUSE OF
NANCY REAGAN AND THE DRUGS, DRUGS. RIGHT. EXACTLY. YOU HAD
THE MICROWAVE SO THOSE LATCH KEY
KIDS COULD COOK. BUT ALSO YOU HAD RANCHERS
CARRYING OVER MASS DEBT INTO THE EIGHTIES. THEY
SOLD OFF BEEF, BEEF BECAME MORE
EXPENSIVE. SO CHICKEN STARTED APPEARING ON
OUR FOOD MENUS AND PEOPLE STARTED PIVOTING
GETTING A FEW MORE EUROPEAN FLAVORS IN THERE. WHAT A GREAT
IDEA FOR A SHOW. YOU WHAT YOU BRING FOR US. SO THIS IS MY VERSION OF
ANOTHER EIGHTIES CLASSIC SLOPPY
JOE’S. YOU SAW THIS ON THE LUNCH MENU? SLOPPY JOE’S YOU WERE LIKE THIS BACK IN THE DAY. IF ONLY,
IF ONLY WHILE WE TALK, GO AHEAD AND, AND WE’LL
GET YOU. IS THIS A CHILI? IS THAT
WHAT IT IS? NO, IT’S ESSENTIALLY
SIMILAR TO IT. NO, NOT DIFFERENT THAN TACO
BEEF. WE HAVE SOME GROUND BEEF. WE HAVE SOME OIL BROWNING IN
THERE. YOU WANNA HELP ME WITH
THAT? SO WE ADD THE ONION FIRST AND WHAT WE’LL DO IS WE’LL SWEAT
THAT. WE’LL ADD A LITTLE PINCH
OF SALT AND WE’LL STIR THAT. WHEN THE ONIONS START GETTING A
LITTLE BIT TRANSLUCENT, WE’LL START ADDING AND YOU CAN
SWAP THIS OUT TO TURKEY. UH YEAH. 8020. CHUCK. YOU COULD
ADD UH TURKEY. YOU CAN EVEN DO GROUND CHORIZO
IF YOU WANNA CHANGE THE FLAVOR
OR A COMBINATION AND YOU GO BREAK IT UP WITH
THERE ONCE THE MEAT STARTS TO
BROWN, I GUESS. UH ROUGHLY ABOUT FIVE MINUTES
WE’LL MOVE ON. WE HAVE UM CUMIN. WE HAVE OBVIOUSLY YOU WANNA ADD
A LITTLE BIT OF UH CHILI POWDER. WE WANNA ADD A LITTLE BIT OF
PEPPER. UM BUT ALL THE GREAT FLAVORS
THAT YOU NORMALLY FIND IN LIKE
TACO SEASONINGS. SO WE HAVE SOME THAT’S ALREADY
COOKED DOWN. YOU CAN SEE IT’S
SIMMERING AWAY HERE. SO WHAT WE’RE GONNA DO IS HOW
COMFORTABLE ARE YOU SMASHING
GARLIC? I, I’LL DO IT. BUT HOW DO YOU, HOW DO YOU DO THAT? YEAH. WHAT YOU WANNA DO IS,
YEAH, EXACTLY. YOU WANNA MAKE
SURE THAT IT’S STABLE AND THEN PRESS. MINE’S A LITTLE
MORE VIOLENT THAN THAT. HOW MUCH YOU HAVE TO BREAK IT
DOWN? JUST SO MUCH. ACTUALLY, YOU COULD, YOU COULD
BREAK IT EVEN WITH YOUR HANDS, THE LARGER PIECES WILL PREVENT
IT FROM BURNING. REMEMBER HAMBURGER HELPER? OH MY
GOD. HELP YOUR MAKE A GREAT, DIDN’T HAVE THESE
GREAT SPICES OR NOT SO MUCH.
THIS IS A VERY, PROBABLY, PROBABLY NOT. I’M
GONNA GUESS THAT THEY DIDN’T. SO WE HAVE THESE SPICES. GO AHEAD, DROP IT ON IN THERE
AND AGAIN, WE WANNA MAKE SURE
THAT IT, UH, IT BROWNS BUT NOT BURNS, BURNED. GARLIC IS AN AWFUL, AWFUL. JUST TELL ME HOW IT IS. YES. WELL, THAT, THAT, THAT’S
EXACTLY IT. SO THEN WE’RE ALSO GONNA PUT IN
A CAN OF TOMATOES AND ALL OF THE JUICE AND WE WANT
THEM TO BREAK UP AND THAT’S ALSO GONNA
GET THAT BEAUTIFUL SOUPY UH EXTERIOR. SO NOW WE HAVE OUR
CORN CHIPS. EXACTLY. SO, UM, I HAD UH CHILI FRITO PIE
AT THE TEXAS STATE FAIR. BLEW ME
AWAY. SO BASICALLY WE’RE GONNA TAKE
THE UH SORT OF SLOPPY JOE
MIXTURE AND WE’LL LAYER IT ON TOP OF
THIS. THE BEST TO DO IT IS JUST
SORT OF DOT IT SPREAD IT OUT. WE HAVE A POUND OF CHEESE. I
MEAN, YOU CAN EAT THIS AS A
SEPARATE APPETIZER. THIS IS, YEAH, THIS IS GOING ON
THE SANDWICH. THIS IS JUST JOY.
YES, ABSOLUTELY. THIS IS, YEAH, THERE’S A TIME
WARP WHEN YOU EAT THAT. RIGHT. YOU GO BACK TO THE EIGHTIES.
THAT, THAT FLAVOR. RIGHT. ELEVATED. EXACTLY. SO, THEN WE’LL PUT A LITTLE BIT ON
THE SANDWICH AND WE’LL TOP IT
WITH SLICED OFF OF COFFEE. IT’S FANCY. GOT THE PICKLED
ONIONS. EXACTLY. SOME PICKLED RED ONIONS, WHICH
YOU COULD, YOU COULD BUY THEM, YOU COULD MAKE THEM SUPER
EASILY. YEAH, THIS IS NOT THE SLOPPY
JOE. WE HAD IT. NO, THIS IS NOT YOUR CAFETERIA.
SLOPPY JOE. YOU GET TO THESE, WE GOTTA GET THE ONION RINGS.
OK. SO OUTSTANDING. OK. SO IT’S REALLY SIMPLE. UH
SMOKED P UH SMOKED PAPRIKA ONION RINGS.
NOW, IT MAY LOOK LIKE A LOT OF
SMOKED PAPRIKA. IT’S A VERY STRONG FLAVOR BUT IT
ACTUALLY, IT’S INFUSED IN THE
EGG IN THE PANGO, IN THE FLOUR AND WHEN IT COOKS, IT ACTUALLY
GETS A LITTLE SWEETER. SO I LIKE THE BEST ONION I’VE EVER
HAD. THAT’S THE SECRET. IT’S SO
THIN. SO THAT’S HUGE. SO WE GOT VIDALIA ONION. SUPER SWEET. WE’RE GONNA
USE A MANDOLIN. SO IT ALWAYS COMES OUT IN LEVEL
AND I LIKE THE USING THE GUIDE
BECAUSE YOU CAN SEE, FIRST OF ALL, YOU’RE ALWAYS
GONNA GET A UNIFORM SLICE, BUT ALSO YOU’RE GONNA PROTECT
YOUR FINGERS. SO THEN WHAT YOU WANNA DO WITH
ANY BREADING STATION, YOU GO ONE FLOUR TO EGG THE
OTHER HAND, EGG TO BREADCRUMB. SO YOU COULD TAKE THE, THE RIGHT HAND. I GUESS WE GO
FLOUR TO THE EGG BECAUSE IF YOU DON’T, IT IS INCREDIBLE. THE FALL APART AND IT’S JUST, YOU DON’T REALLY
WANT THAT. WHAT KIND OF OIL ARE YOU? SO, YOU WANNA MAKE SURE YOU USE,
UM, ANY KIND OF OIL WITH A HIGH
SMOKE POINT. I PREFER PEANUTS. 350. DO ME A FAVOR AND CHECK OUT THE SHOW.
IT’S FANTASTIC. WE’RE BACK WITH A GREAT CHICKEN FRANCHISE
AND OF COURSE, YOU CAN FIND ALL THE RECIPES AT
TODAY.COM/FOOD. ONE WAY TO TEACH KIDS ABOUT THE
IMPORTANCE OF TRADITIONS AND CULTURE IS
THROUGH FAMILY RECIPES. AND THAT’S EXACTLY WHAT OUR
FRIEND MARCELA VALLO, THE LEAD IS DOING IN HER DEBUT
CHILDREN’S COOKBOOK. WHAT IS IT? WHAT IS IT CALLED?
TELL ME WHAT YOUR, WHAT IS
CALLED GIN ON COOK. I LOVE IT. IT’S A COLLECTION OF
MI FAMILIA RECIPES TODAY. SHE’S MAKING ONE OF THOSE
RECIPES IN THE BOOK, MARCELA. WE’RE SO HAPPY TO HAVE YOU IN
PERSON. YES. SO WELCOME IN. YES. AND THIS IS REALLY A BOOK FOR
YOUR DAUGHTER. IS THAT RIGHT? IT REALLY IS. SHE ALWAYS USED TO MAKE ME READ
COOKBOOKS TO HER AT NIGHT, BUT
SHE’S NOT IN SCHOOL YET. WHICH MEANS WE ONLY SPEAK
SPANISH AT HOME WITH THE KIDS
UNTIL THEY GO TO SCHOOL. SO I WOULD BE TRANSLATING IN
REAL TIME. AND I WAS LIKE, I NEED TO WRITE
A BOOK FOR HER THAT’S WRITTEN IN
ENGLISH AND SPANISH. YOU’RE INCREDIBLE HERE WE ARE. SO WE’RE STARTING WITH
SOME FLOUT. YES. IT’S HISPANIC HERITAGE
MONTH, WHICH IS KIND OF WEIRD. FOR ME BECAUSE I CELEBRATE
HISPANIC HERITAGE LIKE EVERY DAY
OF MY LIFE. YES. SO THANK YOU FOR THE
INVITATION ALSO. THANK YOU FOR COMING TO. NO, ABSOLUTELY. SO, FLAUTAS, AND
THIS BOOK IS ABOUT ALL THOSE
LITTLE TIPS, RIGHT? SO FLAUTAS ARE ROLLED UP
TAQUITOS AND PEOPLE USUALLY
DON’T KNOW, LIKE THE SIMPLE TIPS. LIKE IF YOU WARM UP A TORTILLA, IT’S MUCH EASIER FOR YOU TO ROLL
IT UP WITHOUT IT BREAKING. SO YOU CAN MAKE THAT MAKE SENSE.
RIGHT. IT’S JUST SO EASY AND IT’S JUST
SHREDDED CHICKEN. IT’S JUST SHREDDED CHICKEN THAT
YOU CAN GET FROM THE ROTIS. YOU CAN FROM THE MARKET. IF YOU DON’T WANT TO BOIL IT
YOURSELF, LIKE, MAKE YOUR LIFE EASY AND YOU
DON’T NEED TO PUT ANYTHING ON IT
TO MAKE IT STICK. YOU JUST KIND OF, YOU DON’T. AND THE TRICK WITH FLAUTAS IS IF
YOU’RE NOT AN EXPERIENCED FLAUTA
MAKER, LIKE THE WOMEN IN MEXICO, THEY
DON’T NEED TO DO THE TOOTHPICK
THING. THEY FIGURE IT OUT. GOD KNOWS
HOW THEY MAKE IT STICK, BUT IT’S
THICK. BUT IF YOU’RE NOT A PROFESSIONAL
FLAUTA MAKER, YOU USE A TOOTHPICK AND YOU CAN
FRY THE TOOTHPICK. OH, ABSOLUTELY. YOU JUST HAVE TO
MAKE SURE. YEAH, THAT’S REALLY
HOT OIL. BUT THERE YOU GO. AND YOU JUST LEAVE THOSE IN
THERE FOR A COUPLE OF MINUTES AND MAYBE
WE’LL TAKE THEM OUT. SO WE DON’T BURN YOUR OK. I HAVE
A CRAZY. CAN YOU AIR FRY FLAUTAS? ABSOLUTELY. 100%. SO MY IDEA WOULD BE YOU BRUSH IT
WITH A LITTLE BIT OF OIL, THROW IT IN THE AIR FRYER AND
THAT’S IT. WAIT, I AM GONNA TRY TO AIR FRY A TONIGHT. YOU CAN, YOU CAN, I’LL TELL YOU WHAT YOU
CAN DO. YOU CAN BAKE YOUR AIR FRIED
TORTILLA CHIPS TOO, BUT WE’LL
GET THERE IN A SECOND. YOU’RE GONNA LOVE IT. SO NOW WE
MAKE THE REST. SO ANOTHER THING ABOUT THE BOOK
IS INTRODUCING FOLKS AND KIDS TO LIKE THE TRADITIONAL
STUFF BUT NOT TOO SPICY. A PICO DE GLO SALSA SALA ANDERA BECAUSE IT HAS THE COLORS OF THE
FLAG. YOU’VE GOT SOME TOMATOES THAT
ARE SEEDED, SOME ONION, CILANTRO
FOR SURE. JALAPENO. AND YOU CAN MEASURE. BUT DO YOU DO THE JALAPENOS WITHOUT SEED? YOU DO IT WITHOUT
THE SEED. THE SPICE IS ACTUALLY
IN THE, NOT SO MUCH THE SEED. YEAH. SO YOU TAKE OUT THE VEIN AND IF
YOU DON’T LIKE SPICE JUST DO A LITTLE
SPRINKLE OF JALAPENO. MY MOM’S TRICK OIL IN THE SALSA AND YEAH. AND LEMON, A LITTLE SALT AND PEPPER AND THAT’S IT.
AND YOU’VE GOT YOUR BEAUTIFUL
SALSA. THAT’S BEAUTIFUL. YEAH. AND THEN TO DRESS THEM UP, ANOTHER GREAT ONE FOR MY MOM
ALWAYS DRESS THE LETTUCE A
LITTLE OIL. A LITTLE VINEGAR BRINGS OUT ALL OF THE FLAVOR AND
THEN YOU JUST DRESS IT AND THEN GO MEXICAN WITH LIKE
A BIG HUGE, YOU KNOW, ON TOP THE WHOLE THING AND YOU’VE GOT SOME
BEAUTIFUL ONES TOO. HERE’S SOME, I’LL DRESS AND WHAT DO YOU ADD ON TOP CHEESE? YEAH. SO DRESS LETTUCE. LIKE, THAT’S ONE OF THE THINGS I
TEACH IN MY COOKING CLASS. ALWAYS DRESS THE LETTUCE IN
THESE MEXICAN ANTOJITOS. A LITTLE COA CHEESE AND MEXICAN CREMA.
BECAUSE WHY NOT? BECAUSE IT’S SO
DELICIOUS. COME ON OVER. BRING YOUR SALTA LADY AND YUMMY. OK. AND YOU WERE HAVING LIKE A,
LIKE A HEART ATTACK BECAUSE WE
BAKE THE CHIPS. YEAH, ABSOLUTELY. SO HERE’S THE
THING. TORTILLA CHIPS ARE
AWESOME. BUT IF YOU BAKE THEM, YOU MIGHT
LIKE, I’M A LITTLE MORE WILLING TO PUT
THEM ON THE DINNER TABLE, RIGHT? BUT GOOD FOR YOUR KIDS. AND
HERE’S WHAT’S GREAT ABOUT THIS
RECIPE. LIKE YOU BRUSH THEM WITH OIL AND
YOU BAKE IT. IT’S A CORN TORTILLA. HAS TO BE CUT UP. YEAH, YOU CUT IT UP, YOU CAN
CUT IT UP INTO STARS. YOU CAN
USE COOKIE CUTTERS. YOU CAN HAVE SO MUCH FUN. SO CUTE, SO MUCH FUN. I DO IT FOR CHRISTMAS AND DO
CHRISTMAS SHAKES AND MAKE LIKE A
TORTILLA CHIP. CHRISTMAS. BUT THAT’S A DIFFERENT, THAT’S A DIFFERENT. WHAT IS THAT
SPICE YOU’RE PUTTING ON ANYTHING
YOU WANT. I’M USING CHILI LIME POWDER. A
LITTLE BIT OF THYME, A LITTLE
BIT OF ROSEMARY. AND THAT’S THE THING ABOUT
HOMEMADE CHIPS. YOU CAN SEASON
THEM WITH WHATEVER YOU WANT. SO SIMPLE. SO THEY’RE BRUSHED WITH
OIL SEASONED AND THEN YOU PUT
THEM IN THE OVEN. 3 50 1520 MINUTES UNTIL THEY’RE
NICE AND CRISP. YOU WANT TO MAKE SURE THEY’RE
DRIED OUT. NOBODY LIKES SOGGY
TORTILLA. NOW YOU’RE GONNA MAKE US A
LITTLE GUAC, SIMPLEST THING IN
THE WORLD. ALL OF THESE RECIPES COME FROM
MY MOM, WHICH IS WHAT’S SO
SPECIAL ABOUT THE BOOK. THE SECRET INGREDIENT FOR GUAC IS DISTILLED WHITE VINEGAR.
WHAT? THAT’S WHY YOU GUYS WERE EATING
IT AND YOU WERE LIKE, OH MY GOD. WHAT, I’VE NEVER HEARD THAT.
IT’S, IT’S HOW MY MOM USED TO
MAKE IT WHEN I WAS A KID. AND YOU JUST MASH IT IN SALT.
AND THAT’S, THAT’S ALL YOU NEED FOR A GOOD
GUACAMOLE. CILANTRO. NO, YOU CAN. BUT I’M A PURIST WHEN IT COMES
TO GUACAMOLE, TOMATOES, YOU CAN, YOU CERTAINLY CAN. YOU,
YOU CAN FIND LIKE POMEGRANATES MANGO, ANYTHING AROUND ACROSS
MEXICO. LIKE PEOPLE ARE GETTING
ADVENTUROUS. BUT FOR ME, GUACAMOLE IS JUST
THIS WITH SOME BAKED CHIPS THAT
ARE SEASONED AND THAT’S AMAZING. SO GOOD. WE LOVE THESE. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, TWO YEARS. THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU KNOW, ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER SEEN YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SEEN? SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. I LOVE IT. SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? SO WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. LOOK WHAT HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. AND GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU THE FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YEAH. THANK YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE THAT AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR SOUL AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. I THINK THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN EASY, HAPPY PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG WAY. I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. YOU KNOW, ALL THE THINGS STICK TO IT ALL AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M DOING IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY DAUGHTER. OH. HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. YEAH. OK. ONE MORE BIT. MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. A GOOD MONDAY MORNING TO YOU. THE SUSPECT IN THE ATTACKS ON
TWO MINNESOTA LAWMAKERS TAKEN INTO
CUSTODY OVERNIGHT. THE SEARCH FOR ANSWERS JUST
GETTING STARTED THIS MORNING. IT’S JUNE 16TH. THIS IS TODAY. BREAKING NEWS CAPTURED THE MAN
ACCUSED IN THE AMBUSH SHOOTINGS OF TWO MINNESOTA LAWMAKERS AND
THEIR SPOUSES FOUND AND ARRESTED AFTER A MASSIVE WEEKEND SEARCH. THIS IS THE LARGEST MANHUNT IN
THE STATE’S HISTORY. STRAIGHT AHEAD, WE’LL TALK TO THE STATE’S TOP
LAW ENFORCEMENT OFFICIAL ABOUT THE TIP THAT LED POLICE TO
THEIR MAN. THE INVESTIGATION INTO A MOTIVE
AND THE GROWING MEMORIAL TO THE
VICTIMS. STATE OF EMERGENCY WIDESPREAD
FLOODING IN WEST VIRGINIA AFTER HISTORIC RAIN
OVER THE WEEKEND. IT HAPPENS SO QUICKLY AND SO
FAST. I’VE NEVER SEEN ANYTHING LIKE
THIS. CREWS RACING TO FIND SURVIVORS
THIS MORNING, WITH EVEN MORE STORMS EXPECTED
ACROSS THE SOUTH. WE’LL HAVE THE VERY LATEST, INCLUDING TODAY’S FULL FORECAST. BREAKING OVERNIGHT, ISRAEL AND IRAN TRADING INTENSE
NEW AIR STRIKES. THE FIGHTING ENTERING A 4TH DAY
AND EXPANDING, INCREASING FEARS OF AN ALL-OUT
WAR IN THE REGION. A LIVE REPORT FROM ISRAEL JUST
AHEAD. ON THE MARCH, SPLIT SCREEN PROTESTS OVER THE
WEEKEND ACROSS THE COUNTRY, DEMONSTRATIONS AGAINST WHITE
HOUSE IMMIGRATION POLICIES. WELL, WE HAVEN’T HAD A KING SINCE
1776. WE WANT TO KEEP IT THAT WAY, PLAYING OUT DURING A PARADE
HONORING THE MILITARY ON THE
PRESIDENT’S BIRTHDAY. THIS IS THE FIGHTING SPIRIT AND
UNYIELDING FORCE OF THE US ARMY. WE’RE LIVE IN WASHINGTON WITH
THE LATEST. VERDICT WATCH DELIBERATIONS
RESUMING THIS MORNING AT KAREN
REED’S TRIAL, WITH HER FATE IN THE HANDS OF
THE JURY OF 7 WOMEN AND 5 MEN. WE’LL TAKE YOU THERE LIVE. THOSE STORIES PLUS BEZOS
BACKLASH. LOCALS IN VENICE PROTESTING
AGAINST THE AMAZON BILLIONAIRE’S
UPCOMING WEDDING. WHY THEY’RE NOT RULING OUT THE
RED CARPET FOR THE STAR-STUDDED
EVENT. AND WET AND WILD, AN INCREDIBLE FINISH AT THE US
OPEN. UNDERDOG JJ SPAWN CAPPING A
DRAMATIC COMEBACK. ONE TO WIN HIS FIRST MAJOR
CHAMPIONSHIP ONE OF THE MOST
UNLIKELY FINAL ROUND SUNDAYS IN US OPEN
HISTORY. WE’LL HAVE THE HIGHLIGHTS TODAY, MONDAY, JUNE 16, 2025. FROM NBC NEWS THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. HI, GOOD MORNING. WELCOME TO TODAY. IT’S A MONDAY MORNING. SO GLAD YOU’RE STARTING YOUR
WEEK WITH US. WE WANT TO GET RIGHT TO THAT
BREAKING NEWS OVERNIGHT. POLICE ARRESTING THE MAN
SUSPECTED OF SHOOTING TWO
MINNESOTA LAWMAKERS, KILLING ONE, AND INJURING THE OTHER. AND THIS IS THE MOMENT
AUTHORITIES CAPTURED 57-YEAR-OLD
VANCE BELTER. IT HAPPENED IN SIBLEY COUNTY, SOUTHWEST OF MINNE. ST. PAUL POLICE SAY HE WAS ARMED
WHEN TAKEN INTO CUSTODY NEAR HIS
HOME. HIS MUG SHOT RELEASED JUST A
SHORT TIME AGO. AUTHORITIES CALLING THE
SHOOTINGS POLITICALLY MOTIVATED. THE SUSPECT’S CAR ALSO
RECOVERED, ALONG WITH A LIST OF POTENTIAL
TARGETS THAT INCLUDED ABORTION
RIGHTS ACTIVISTS. MINNESOTA STATE SENATOR MELISSA
HARTMAN AND HER HUSBAND. MARK WERE KILLED IN THE ATTACKS
ON SATURDAY. STATE SENATOR JOHN HOFFMAN AND
HIS WIFE YVETTE, WOUNDED BUT EXPECTED TO RECOVER. BOTH OF THE LAWMAKERS WERE
DEMOCRATS. WE’VE GOT IT ALL COVERED, INCLUDING A LIVE INTERVIEW WITH
MINNESOTA’S PUBLIC SAFETY
COMMISSIONER. BUT LET’S GET STARTED. NBC’S MAGGIE VESPA IS NEAR THE
SCENE OF THE ARREST. MAGGIE, GOOD MORNING. HEY SAVANNAH CRAIG, GOOD MORNING. AUTHORITIES MAKING THIS DRAMATIC
LATE NIGHT ARREST IN THIS RURAL AND PARTS WOODED AREA
AGAIN LATE LAST NIGHT, EFFECTIVELY ENDING, AUTHORITIES SAY THE LARGEST
MANHUNT IN MINNESOTA’S HISTORY. VANCE BELTER, THEY SAY, SURRENDERING PEACEFULLY AT
TIMES, CRAWLING TO AUTHORITIES CRAWLING TO LAW
ENFORCEMENT OFFICERS, OFFERING IN THE END A HUGE SIGH
OF RELIEF TO COMMUNITIES AROUND HERE STILL
PROCESSING UNIMAGINABLE PAIN. THE MINNESOTA MAN ONE SHERIFF’S
OFFICE CALLS THE FACE OF EVIL THIS MORNING IN
CUSTODY, BRINGING THE LARGEST MANHUNT IN
STATE HISTORY TO AN END. AFTER A TWO DAY MANHUNT, TWO SLEEPLESS NIGHTS, LAW ENFORCEMENT HAVE APPREHENDED
VANCE BOLTER. THE 57-YEAR-OLD HUSBAND AND
FATHER NOW FACING STATE AND
FEDERAL CHARGES FOR THE MURDERS OF STATE
REPRESENTATIVE MELISSA HORTMAN. HER HUSBAND AND ATTEMPTED
MURDERS OF STATE SENATOR JOHN
HOFFMAN AND HIS WIFE. LAW ENFORCEMENT SAYING THE BREAK
CAME EARLY SUNDAY MORNING WHEN SOMEONE SPOTTED THIS COWBOY
HAT AND BLACK SEDAN, BOTH CONNECTED TO BELTER ABOUT
AN HOUR SOUTHWEST OF THE
SHOOTINGS. AN ALERT POLICE OFFICER BELIEVED
THAT HE MAY HAVE SEEN THE INDIVIDUAL RUNNING
INTO THE WOODS. AUTHORITIES SETTING UP A LARGE
SCALE PERIMETER, SAYING BELTER, WHO WAS ARMED SURRENDERED. THE SUSPECT CRAWLED TO LAW
ENFORCEMENT TEAMS AND WAS PLACED UNDER ARREST AT THAT
POINT IN TIME. BELTER IS ACCUSED OF DRESSING AS
LAW ENFORCEMENT, EVEN WEARING THIS RUBBER MASK
AND AMBUSHING DEMOCRATIC LAWMAKERS AT THEIR HOMES EARLY
SATURDAY MORNING. SENATOR HOFFMAN’S NEIGHBOR HEARD
THE ATTACK. I HEARD POW POW POW POW. A DARK BLACK CAR BACKING OUT OF
THE HOFFMAN’S DRIVEWAY. IN THAT SUV, AUTHORITIES FINDING A LIST OF
PROMINENT LAWMAKERS WHO SUPPORT ABORTION RIGHTS FROM
MULTIPLE STATES INCLUDING
WISCONSIN, ILLINOIS, MICHIGAN, IOWA, AND NEBRASKA. SEVERAL LAWMAKERS ASSIGNED
HEIGHTENED SECURITY, INCLUDING US SENATOR AMY
KLOBUCHAR, WHO SAW THE HORTMANS THE NIGHT
BEFORE THEY DIED. EVERYONE WAS REJOICING, HAPPY, THE SESSIONS BEHIND THEM. AND THAT WAS THE LAST TIME SO MANY
OF US SAW MELISSA AND MARK. PRESIDENT TRUMP SAYING SUCH
HORRIFIC VIOLENCE WILL NOT BE
TOLERATED. SENATOR JOHN HOFFMAN’S WIFE
SAYING SHE AND HER HUSBAND WERE SHOT AT LEAST 8
TIMES EACH, SAYING IN A STATEMENT FROM THE
HOSPITAL, JOHN AND I ARE BOTH INCREDIBLY
LUCKY TO BE ALIVE, ADDING THERE IS NEVER A PLACE
FOR SENSELESS POLITICAL VIOLENCE
AND LOSS OF LIFE.
1 Comment
I just LOVE this. This is a full episode. This is great for depression. And believe me I get depressed a whole lot. So, thanks for posting full episodes of your show..👍❤️👍❤️