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NOTHING BRINGS US TOGETHER LIKE
A GREAT DISH. OH, THAT’S GOOD. AND EVERY MORNING WE COME HERE
TO SAVOR EVERY MINUTE. THIS IS DELICIOUS BECAUSE WHEN
YOU’RE AT TODAY’S TABLE, THERE’S PLENTY TO GO AROUND. CHEERS. EVERY MORNING, AVERAGE AMERICANS, WHAT CAN THEY EXPECT TO SEE? OUR EXPERTS BREAK IT DOWN FOR
YOUR BOTTOM LINE. ALL THESE BENEFITS THAT PEOPLE
JUST DON’T KNOW ABOUT. WHAT YOU NEED TO KNOW FOR YOUR
WALLET. GET YOURSELF RIGHT WITH YOUR
MONEY IN 2025, ONLY ON TODAY. GOT OUR ULTIMATE SUMMER
SHOWDOWN. I’VE BEEN WAITING FOR A LONG
TIME FOR THIS WITH FOURTH OF
JULY JUST AROUND THE CORNER. THAT’S RIGHT. WE’RE KICKING OFF
THE OFFICIAL TODAY, SHOW
BARBECUE BRACKET. LET’S GET AFTER IT IS TIME TO
DECIDE WHICH DISH ON THE OLD
PICNIC TABLE REIGN SUPREME. LET’S TAKE A LOOK AT THE
MATCHUPS. WE’LL START OUT IN THE
NORTHWEST. YOU’VE GOT YOUR CLASSIC
HAMBURGER AL GOING AGAINST GRILLED CHICKEN. COME ON AND THAT’S A CHICKEN BREAST.
YOUR CHOLESTEROL DICTATE WHICH WAY YOU FALL IN
THAT BRACKET? THAT’S GONNA BE A HARD ONE.
WE’VE GOT VEGGIES TAKING ON
COLESLAW. SO LONG COLESLAW. THEN DOWN SOUTH WE’VE GOT THE
MATCH UP. THIS IS TOUGH MAN. SAUSAGES VERSUS PORK CHOP. NOW, THE PORK CHOP WAS THE ONE MY MOM
MADE ME IN THE SEVENTIES THAT WAS COOKED
100 AND 80 DEGREES. IT WAS GRAY, IT ONIONS ON IT.
YOU WOULDN’T HAVE A CHANCE. BUT IF IT’S A NEW GASTROPUB WITH
THE FDA LOWERED THE TEMPERATURE
TO 1 35 1 40 NEW PORK CHOP IS GOOD FOR NEW PORK CHOP. NOT A LOT OF
PEOPLE KNOW ABOUT A LOT OF PEOPLE. YOU GO TO STEAKHOUSE ORDER PORK
CHOP THESE DAYS. THEY’RE GOOD. I’M GONNA CUT OFF AT 135. LET THE TEMP SAUSAGE MAY GO DOWN ON THAT. WE’RE GONNA HAVE TO CHECK AND SEE HOW THAT BRACKET SAUSAGE OR IS HOT DOG ITS OWN
CATEGORY. A HOT DOG HAS COME UP IN ANOTHER
BRACKET CORN, PASTA, SALAD, CORN GOES UP
AGAINST PASTA, SALAD, CORN. ALL RIGHT ACROSS THE BOARD. THE SIMPLE YET, HERE’S YOUR
CLASSIC HOT DOG TAKING ON
BARBECUE RIBS THAT THERE IS A TOUGHER ONE STILL
COMING UP IN THE BRACKET. WHAT DO YOU LIKE IN THAT ONE? RIBS. STEAK. CLASSIC STEAKS GOTTA COMPETE
WITH THE MEAL ON A STICK. THE
KEBAB. YEAH. COME ON. SORRY. TRY TO MAKE KEBAB IS WHEN
YOU DON’T CARE. FINALLY. HOW ABOUT THIS ONE IN THE MESSY
MEAL CATEGORY? PULLED PORK
VERSUS CHICKEN WINGS, PULLED PORK ON PORK. SORT OF C HAS TO MAKE THAT DECISION. THIS, THIS LAST,
LIKE, CAROLINA JUNE MADNESS. THAT’S CRAZY. ANYBODY CAN TAKE THAT ONE. PULLED PORK, PULLED PORK. I MEAN, LISTEN, WE ALL EAT
CHICKEN WINGS PROBABLY MORE THAN
WE NEED TO. HOW OFTEN DO YOU REALLY EAT?
PULLED PORK? IT’S SO DELICIOUS. IT’S WORTH THE EFFORT. IT’S
WORTH THE EFFORT. I’M EXHAUSTED THE SIDE DISH BETWEEN THE PORK CHOP AND
THE PULLED PORK. THOSE COULD BE
SOME SURPRISES. THIS ONE STOP A POTATO SALAD. THAT’S CATEGORY. ARE YOU CRAZY? NO. COME ON. I TAKE A LITTLE
SPOONFUL OF BAKED BEANS OFF FOR LIKE I EAT IT, BUT I DON’T WANT A GOOD POTATO SALAD. DEBORAH ROBERTS MAKES A
TERRIFIC. IT COULD BE AN
ARGUMENT FOR A NEW POTATO SALAD. LIKE PORK CHOP. PEOPLE MAKE
POTATO SALAD. I DON’T LIKE THE CLASSIC POTATO
SALAD THAT YOU BUY IN THE, BUT THERE’S KIND OF NEW STYLE
POTATO SALAD. MUST. MAYO IS WHERE IT’S AT. A LITTLE VINEGARY SKIN POTATO. YOU WANT TO GET ON THE ACTION
HEAD OVER TODAY.COM/FOOD TO VOTE FOR YOUR TOP PICKS NEW
POTATO SALAD AND NEW PORK. SOMETHING TO THINK ABOUT YOU
DIDN’T EVEN DO FOURTH OF JULY
DESSERTS. WE’RE NOT THERE YET. EVERY DAY. LIKE THE TODAY SHOW, WE NEED
REAL ESTATE ON AIR TO BREAK DOWN
THE BRACKETS COMING. MY FAVORITE CARSON IS THE
BRACKET CAR. FINALLY, THE RESULTS ARE IN FROM ROUND
ONE OF THE TODAY SHOW BARBECUE
BRACKET. YESTERDAY THINGS, MY FRIENDS GOT KICKED OFF OF A
SMOKY 16 BATTLING IT OUT IN AN ATTEMPT TO INCH CLOSER AND
SNAG THAT TITLE OF BEST BARBECUE
DISH. SHALL WE TAKE A LOOK AT THE
BOARD AND SEE HOW IT ALL WENT
DOWN HAMBURGERS. NO SHOCK HERE CRUSHING GRILLED
CHICKEN, 85% OF THE VOTE. AND IT WAS A TIGHT RACE BETWEEN
GRILLED VEGGIES AND COLESLAW. I’M SURPRISED IT WAS EVEN TIGHT
AT ALL, BUT VEGGIES TOOK DOWN COLESLAW AND THE NARROW WIN WITH 51% OF THE VOTES. DID YOU? I LIKE COLESLAW DESPITE ALL MY
RHETORIC OF THE NEW PORK AT 100 AND 35 DEGREES ACCORDING TO
THE FDA. NOW, IT LOST TO SAUSAGE. THIS MIGHT HAVE SAVANNAH HAD
SOMETHING TO DO WITH THIS TOO. I, I VOTED EARLY AND IT’S, IT’S THE MIDWEST, YOU KNOW, TOO BAD CORN ON THE COB MACARONI SALAD. THAT’S A NO
BRAINER ACROSS THE BOARD. SOME FOLKS MAY BE SURPRISED BUT
RIBS HOT DOG. YES. YES. IT’S A BARBECUE. IT’S NOT A BARBECUE. HOT DOGS ARE A, THAT’S NOT A BARBECUE. IT IS THE PINNACLE BARBECUE
FOOD. ITS A, IT’S A COOKOUT. BARBECUE IS WHEN
YOU COOK INDIRECT HEAT, LOW AND SLOW. A COOKOUT IS WHEN
YOU COOK DIRECTLY OVER AN OPEN
FLAME, BURGER, HOT DOGS WINGS, THINGS LIKE
THAT. I ALSO THINK BARBECUES ARE
PLANNED DAYS BEFORE COOKOUTS COME TOGETHER, MORNING OFF. WHERE DO YOU COME DOWN? RIBS ARE
HOT DOGS. I’M WITH, I THINK
RIBS, RIGHT. IT’S JUST THE SAME THING I THOUGHT ABOUT
PULLED PORK AND CHICKEN WINGS. WE ALWAYS HOT DOG WITH YOU SKEWER DIDN’T STAND A CHANCE
AGAINST STEAK. SO THAT, THAT’S RIDICULOUS. NO SHOCKER
THERE. AND THEN FINALLY CHICKEN
WINGS. NO MATCH FOR PULLED PORK. 64 THE VOTE WENT TO PULLED PORK, WHICH, YOU KNOW, I VOTED FOR
PORK. WE EAT A LOT OF CHICKEN WINGS
BUT PORKS, YOU KNOW, SPECIAL. I LIKE A LOT OF POTATO SALAD. TOOK DOWN BIG
WINGS AND RIBS, GUYS. THEY’RE BONES. OK.
AT OVER TODAY.COM WINGS ARE NOT BONES WITH THIS
MUCH MEAT AND A LOT OF SAUCE.
THIS IS NEW YORK LIKE HURTS WHEN YOU SAY THIS. IT HURTS. I’M SORRY. BUT SAUSAGE AND HOT ATOMIC WINGS ACROSS THE STREET.
WE JUST, YOU HAVEN’T, YOU’VE BEEN
DEPRIVED YOUR S WE GOTTA GET SOME RIBS. THIS IS LIKE IF WE’RE DATING IN
COLLEGE AND I OPEN THE DOOR FOR
YOU AND YOU’RE LIKE, OH MY GOD, LIKE SAVANNAH, WE’RE
GONNA DO RIBS. THAT’S A KNOCK ON YOUR LAST. WHAT ARE YOU TALKING ALIVE? COME ON. YOU HAVE WINGS. THAT’S RIGHT. AND BY THE WAY, I’M GONNA TAKE IT ANOTHER STEP.
LAMB RIBS. YOU WILL GO NUTS. LAMB,
RIBS.COM/FOOD TO VOTE ON THE NEXT. DO YOU LIKE
BONES WITH SAUCE? I LOVE RIBS AND I DON’T LIKE CHICKEN
WINGS. IT’S THE GREAT BARBECUE BATTLE
OF 2021. THE RESULTS ARE IN FOR ROUND TWO OF OUR TODAY SHOW
FOURTH OF JULY BARBECUE BRACKET
YESTERDAY. I’M GLAD I IS NOT HERE BECAUSE
WE FIGHT ABOUT THIS ALL THE
TIME. COOKOUT FIRSTS IS BARBECUE. UH, AND WE NARROWED IT DOWN TO
THE ELITE EIGHT NOW. SO LET’S
ZOOM INTO THE NORTHWEST. UH LOOK AT THE BOARD WHICH SHE,
UH, WHICH DISH DOMINATED ROUND
TWO YET AGAIN. BURGERS. I MEAN, YOU CAN’T GO UP AGAINST GRILLED
VEGGIES. I DON’T KNOW HOW THEY STOOD A
CHANCE BURGERS BEAT THEM OUT BY
WITH 92% OF THE VOTE. UM, AND ALSO PROVING YOU DON’T HAVE
TO BE A MAIN DISH TO BE THE STAR CORN ON THE COB TOOK DOWN
SAUSAGE BY MARGIN OF 24 POINTS. I ACTUALLY WENT WITH CORN ON THE
COB BECAUSE DID YOU CORN? I MEAN, YEAH, THAT DOMINATES SHOCKED ME. I LIKE IT WITH MY BURGER. YES, I
TOTALLY AGREE. UM, SAVANNAH, I’M
SORRY. SO SAD SG BONES WITH SAUCES KNOCKING, KNOCKING OUT STEAK. UH, IT’S JUST STEAK IS OUT OF
THE COMPETITION. I’M SHOCKED. UM, BUT RIBS DO SOLDIER ON INTO
THE FINAL FOUR. GIVE ME A ROLL OF BOUNTY, PAPER
TOWELS AND A RACK OF RIBS. AND, UH, PROBABLY THE BIGGEST
UPSET, ALTHOUGH I DISAGREE WITH
THIS ONE. I LOVE POTATO SALAD. IT BE PULLED PORK. AND, UH, SO SOME
POTATO SALAD IS ADVANCING TO OUR
SEMIFINALS. SO MAKE SURE YOU HEAD OVER TO
TODAY.COM/FOOD TO IT’S RIBS VERSUS BURGERS AND
CORN VERSUS POTATO SALAD. NO
CORN VERSUS BURGERS NOW. RIGHT? AND POTATO SALAD, IT’S GONNA BE SALAD VERSUS RIBS. IT’S GONNA BE
RIBS AND BURGERS. IT’S GOING TO
BE BIG FOR SURE. AND THEN THE ONLY QUESTION IS
CAN RIBS BEAT OUT BURGER. AND HONESTLY, IF RIBS BEAT
BURGER ON FOURTH OF JULY, I DON’T KNOW ANYTHING ANYMORE. I THINK RIBS ARE, I QUESTION EVERYTHING I’M WITH
YOU. I’M GOING BURGER AND THIS IS THE
NEWS. EVERYONE HAS BEEN WAITING
FOR. THE RESULTS ARE IN FROM OUR
FOURTH OF JULY BARBECUE BRACKET
SHOWDOWN AND THE WINNER IS, GET A DRUM
ROLL HERE TAKING HOME THE CROWN BURGERS. ALL RIGHT. LET’S TAKE A LOOK AT ITS PATH TO
VICTORY BECAUSE IN ROUND ONE BURGERS JUST
TOTALLY DOMINATED GRILLED
CHICKEN. I’D SAY THAT’S A NO BRAINER. THEN OF COURSE, AN EVEN EASIER WIN AGAINST
GRILLED VEGGIES BECAUSE WHO REALLY WANTS A
HEALTHY ALTERNATIVE. THAT’S THERE JUST TO MAKE PEOPLE
FEEL BETTER. I THINK, UM, THE FINAL MATCH UP BETWEEN
POTATO SALAD. THAT WAS A REAL
WILD CARD. SO NO ONE COULD HAVE PREDICTED
THE POTATO SALAD WOULD MAKE IT
TO THE TOP TWO. ALTHOUGH I THOUGHT IT WOULD. UM, POTATO SALAD DID BEAT OUT
PULLED PORK IN THE SEMI FINALS ON FRIDAY. SO THAT WAS A HUGE UPSET FOR
MANY AND YET IT COULDN’T HOLD A
CANDLE TO OUR BURGERS. WALKING AWAY WITH 83% OF THE
VOTE BECAUSE THEY HADN’T HAD MY
MAMA’S POTATO SALAD. YOU THINK THAT, LIKE, WE’VE ALWAYS DONE OUR
MOM’S RECIPES AND NEXT TIME I MAKE MY MOM, I’M THE GUY WITH THE HOT DOG. NO, I MEAN, COMPARED TO IT’S TOUGH HOT DOGS, LIKE YOU
KIND OF GRAB AND GO. I MEAN, BUT IF YOU WANT LIKE A
REAL BARBECUE, I THINK BURGERS. CLEARLY, AMERICA AGREES. MATT’S LATEST COOKBOOK. IT’S
CALLED BUTCHER ON THE BLOCK. IT HIGHLIGHTS RECIPES AND
STORIES OF BUTCHERS AROUND THE
WORLD AND GOOD MORNING MATT, YOU CAN’T
HAVE A COOKBOOK AND NOT BRING IN SOME
MEAT. I COULDN’T, I COULDN’T PUT A
COOKBOOK OUT WITHOUT COMING BACK
HERE. SO, THANK YOU GUYS SO MUCH FOR
HAVING ME BACK. UM, THIS WAS A GREAT
OPPORTUNITY. MY LAST BOOKS WERE FOCUSED ON
BARBECUE AND GRILLING. SO I SOUGHT A WAY TO COMBINE THE
TWO SUBJECTS, BUT ALSO KIND OF START AT THE
BEGINNING AT THE LOCAL BUTCHER
SHOP. AND THEN ALSO THERE’S KIND OF A
FAMILY NARRATIVE TOO BECAUSE MY GRANDFATHER WAS A
BUTCHER BASED IN VALDOSTA, GEORGIA. SO A LOT OF FAMILY, A LOT OF
FRIENDS GOING ON. AND TODAY WE’RE GONNA DO ONE OF
MY FAVORITE FAMILY RECIPES, WHICH IS A SHISH KEBAB. OK. SO WE ARE USING UH TOP SIRLOIN.
SO I LIVE IN NASHVILLE,
TENNESSEE. MY WIFE IS ALWAYS HAVING ME
ENTERTAIN AND COOK AND
ENTERTAINING IS A LOT OF FUN, BUT IT’S SUPER EXPENSIVE. AND SO PART OF WHAT THIS BOOK
IS, IS TO GO TO YOUR LOCAL
BUTCHER, CREATE THAT FRIENDSHIP WITH THE
BUTCHER. AND SO WE’RE USING TOP SIRLOIN, WHICH IS TYPICALLY ABOUT HALF
THE PRICE OF WHAT YOU’RE GONNA PICK UP FROM LIKE A FILET
OR STRIP. SO WE GOT THREE TECHNIQUES HERE. WE’RE GONNA START FIRST, WE’VE
CUT THIS IN THE CUBES, A REALLY
LEAN MEAT. UM AND BY CUBING IT, WE’RE
CREATING MORE SURFACE AREA AND
WE’RE GONNA HELP, YOU KNOW, KIND OF TENDERIZE THIS. I’M GONNA LET YOU THROW IN THE ONION. ONE OF THE KEYS HERE IS WE WANT
TO MAKE SURE THAT WE’RE CUTTING
EVERYTHING SIMILAR SIZES. THE SECOND PART IS THAT WE’RE
GOING TO ADD A MARINADE. SO
OLIVE OIL IS GOING TO GO IN. I LOVE THESE FLAVORS. I’M ALWAYS
USING A LOT OF VINEGAR. SO RED
WINE VINEGAR, WE’VE GOT WORCESTERSHIRE SAUCE
OVER HERE W SAUCE AND HELPS TO TENDERIZE THIS IS ALL
GOING TO DO THIS. AND THEN WE ALSO HAVE A NICE
BLEND HERE. YOU CAN JUST KIND OF
THROW THE WHOLE THING IN. BUT WE’VE GOT UH KOSHER SALT.
WE’VE GOT FRESH CRACKED BLACK
PEPPER, DRIED OREGANO. WE’VE GOT UH CRUSHED RED PEPPER,
SOME THYME GARLIC, PLENTY OF
GAR. AND THEN THE TWO KIND OF CU DE
GRAS INGREDIENTS WILL BE GROUND
CINNAMON AND ALLSPICE. ALL THAT
GOES IN. YOU’LL MIX IT AROUND AND THEN WE WANNA LET THIS
MARINATE FOR ABOUT 30 MINUTES. IT’S GONNA CREATE SOME MORE
TENDERNESS. SO WE, WE CUT IT, WE
CUBE IT, WE LET IT MARINATE. YOU CAN DO IT UP TO OVERNIGHT
AND THEN WE’RE GONNA SKEWER THESE AND YOU JUST WANT
TO HAVE AN EVEN DISTRIBUTION. YOU DON’T WANNA OVERCROWD YOUR
SKEW ON JUST ONIONS AND BEEF. YOU
COULD DO PEPPERS IF YOU WANT TO. SO AGAIN, WE DON’T WANNA
OVERCROWD. WE WANT TO GRILL, NOT
STEAM. SO WE’LL GO AHEAD AND THROW
THESE ON. THIS IS GOING TO BE A GRILL PAN. IF WE WERE COOKING INSIDE, WE’RE
GOING TO LOOK FOR LIKE 2 TO 3
MINUTES PER SIDE. THE OTHER TRICK IS THAT WE WANT
TO MAKE SURE THAT WE COOK THIS TO THE
RIGHT TEMPERATURE. SO ABOUT 100 AND 30 DEGREES AND
WE’LL PULL IT OFF. OK, THREE MINUTES PER SIDE. AND THEN WHAT
DO YOU GOT HERE. SO THIS IS A
THEME IN. YEAH. YEAH, YOU CAN TOUCH IT. YOU CAN, YOU KNOW, THE OLD
TECHNIQUE OF, UH, MEDIUM RARE TO
GET A LITTLE TIGHTER. SO, WE GO FROM SAN FRANCISCO TO THE
BRONX HERE IN NEW YORK TO THE SOUTH OF FRANCE AND
WE’RE TRACKING DOWN BUTCHERS. THERE’S PLENTY OF MEAT. THERE’S
WILD GAME, BUT THERE’S SEAFOOD
AND VEGETABLES TOO. IT’S A REALLY WELL ROUNDED
COOKBOOK, CORN RIBS. I LOVE THIS. WE’RE
JUST GOING TO CUT THIS RIGHT WAS
A COUPLE OF SUMMERS AGO. THEY’RE SO GOOD CAROLINA. REMEMBER THAT? SO,
WE’VE GOT IT. WE’RE JUST GOING TO SEASON WITH
A LITTLE EXTRA VIRGIN OLIVE OIL. WE JUST GOT IT LIKE THIS. NOW, WHAT THIS DOES IS IT ALLOWS
US TO NOT HAVE THE COBS ROLL
AROUND ON THE GRILL. WE’RE JUST GOING TO PUT THESE
OVER DIRECT HEAT. WE CREATE SOME MORE SURFACE AREA
TOO BECAUSE WE’RE ACTUALLY KIND OF OPENING
UP THAT JAR. I’VE GOT TWO LOVELY YOUNG GIRLS. VIVIAN WHO’S JUST TURNED EIGHT
ON MONDAY AND EVERLY WHO WILL
TURN SIX HERE ON JULY 1ST. AND SO WHAT’S GREAT ABOUT? THIS IS, YOU KNOW, WE’VE ALL
BEEN AT THE COOKOUT WHERE THE
KID, YOU KNOW, EATS LIKE A LITTLE PIECE OF THE
CORN ON THE COB AND THEY LEAVE
IT. THIS IS A GOOD UTILITY. IT’S
FUN. IT’S A FINGER FOOD AND THEN I’M NOT BASHFUL. I’M
FROM NASHVILLE. LITTLE SOUTHERN
LOVE HERE. WE’RE GONNA ADD A LITTLE BIT OF
MAYONNAISE TO KIND OF EMULATE A LITTLE BIT OF
A STREET CORN AND THEN WE WILL JUST HIT IT
WITH A LITTLE BIT OF FRESH
GRATED PARMESAN REGGIANO. AND THEN FOR THAT BEAUTY, WE’VE
GOT SOME PARSLEY RIGHT OVER THE
TOP. THIS IS KIND OF, I’M TELLING YOU, MATT, YOU CAN JUST GRILL THEM. YEAH, FOR 2 TO 3 MINUTES UNTIL
YOU GET A REALLY NICE TRY ON
EACH SIDE. AND LIKE I SAID, THERE’S A LOT OF
MEAT, THERE’S A LOT OF GAME,
THERE’S SEAFOOD, BUT WE HAVE ONE OF THE FIRST
VEGETABLE BUTCHERS THAT WAS
RIGHT HERE IN ITALY. AND THE WHOLE IDEA OF THE BOOK
IS, YEAH, IT’S A REAL THING.
IT’S A REAL THING. AND WE WANT PEOPLE TO KIND OF
FOSTER THAT RELATIONSHIP WITH YOUR
LOCAL BUTCHER, RIGHT? YOU’RE GOING TO, YOUR MARKET
COULD BE A SUPERMARKET. COULD BE A LO LOCAL BUTCHER
SHOP. THEY OFTEN KNOW THE BEST RECIPE
THEY KNOW HOW TO COOK AND MAYBE
YOU CAN HAVE THEM OVER TO YOUR HOUSE
AS WELL WITH SOME OF THESE. I WANT TO HAVE YOU GUYS. I KNOW. AND YEAH, IT SHOULD BE. AND IT’S JUST THE TECHNIQUE OF
THE TOP SIRLOIN WITH THE
MARINADE PROPER COOKING. AND AGAIN, YOU’RE GETTING A LOT
OF BANG FOR YOUR BUCK. SUPER FLAVORFUL, STRETCHES THE
FEET OF CROWD. YEAH. THANK YOU. THANK YOU. THANK YOUR FAMILY FOR
COMING TOO. THANK YOU GUYS. I
KNOW FOR THE RECIPES. HEAD TO
TODAY.COM/FOOD AND DON’T FORGET MATT’S NEW COOKBOOK
BUTCHER ON THE BLOCK IT IS OUT
NOW. IT IS ALMOST TIME TO BUST OUT
THE GRILL IN MUCH OF THE
COUNTRY. SO, UNTIL THEN, WHY DON’T WE MAKE A BARBECUE
RECIPE? YOU CAN MAKE INDOOR? OH,
THAT’S GREAT. AND WE’RE MAKING YOUR VERY
FAVORITE THING? HOT A RIB. I LOVE RIBS. MATT ABDUL IS THE EXECUTIVE CHEF
AND OWNER OF PIG BEACH RIGHT
HERE IN NEW YORK CITY. SO WE’RE COOKING UP SOME HOT
HONEY RIBS. RIGHT? SO SUPER SIMPLE. THE BEST. EVERY
GOOD BARBECUE HAS TO START WITH
A GOOD RUB. SO IN OUR BOWL OVER HERE WE HAVE
THE SECRET THAT MAKES THIS HOT HONEY RUB
AMAZING HONEY GRANULES. NOW YOU CAN FIND THESE LIKE ON,
ON THE INTERNET. JUST ORDER
THEM. IT’S LIKE TASTES LIKE HONEY. YEAH, IT’S LIKE SUGAR BUT IT’S
LIKE TASTES LIKE IT’S LIKE
COATED WITH HONEY. SO THEY’RE HONEY GRANULES. SO IN OUR BOWL, WE HAVE SOME
HONEY GRANULES, SOME SUGAR JEN. IF YOU DON’T MIND, YOU GOT SOME
ONION GARLIC, PAPRIKA AND ALL
THE HERBS AND SPICES. THEY GO IN THAT BOWL, YOU GET IT
ALL MIXED UP AND TOGETHER THIS
IS YOUR RUB. THIS IS ALL YOU NEED. YOU CAN
PUT IN. ALL THAT’S GONNA GO IN
THERE TOO. SALT PEPPER, PAPRIKA. A LITTLE GHOST CHILI
PEPPER PRODUCT FOR THE HEAT. A
LITTLE HEAT. A ZIP IN THERE. MIX IT ALL
TOGETHER, PUT THAT IN A
CONTAINER IN YOUR PANTRY. SAVE IT WHEN YOU NEED IT. OUR
HOT HONEY BARBECUE SAUCE IN
HERE. WE HAVE HONEY AND KETCHUP, HONEY
AND KETCHUP, HONEY AND KETCHUP. IT’S A BASE TO EVERY GREAT
BARBECUE SAUCE. RIGHT ON. I FEEL LIKE KETCHUP IS ON
EVERYTHING. IT REALLY IS. I MEAN, IT’S THE PERFECT BASE
FOR BARBECUE AND THEN ADD THE BROWN SUGAR
MOLASSES. WORCESTERSHIRE, SOME WHITE VINEGAR AGAIN, SOME
MORE HERBS AND SPICES. WE’RE
GONNA LET THAT LOOK AT THAT. WHAT’S GOING ON HERE? I LOVE IT ALL THIS. LET’S GO IN ALL OURS GO IN THAT SIMMER. I’M LOVING THIS. YOU GUYS ARE
KILLING IT RIGHT NOW. LET THAT SIMMER FOR ABOUT 1015
MINUTES OR SO. DEVELOP ALL THE
FLAVORS. NOW, WHAT’S REALLY COOL ABOUT
MAKING THESE RIBS IS THAT YOU
DON’T NEED A SMOKER. YOU DON’T NEED ANYTHING LIKE
FANS LIKE THAT. YOU CAN DO THIS
AT HOME IN YOUR OVEN IS GONNA MAKE THESE, SHE’S A REAL PERSON. AND SO THE FIRST I LOVE IT. SO WHAT WE’RE GONNA DO FIRST,
WE’RE GONNA DO WHAT’S CALLED A
DRY BRINE, WHICH BASICALLY JUST MEANS WE’RE
GONNA PUT IT WITH SOME SALT AND
PEPPER FIRST. IT’S GONNA HELP FOR THE MOISTURE
AND THE FLAV GOT A LITTLE PEPPER THERE CAN’T
GO WRONG WITH THAT RIGHT PEPPER. PUT ON THAT. THAT’S A LITTLE HEAVY. BUT WE
LIKE THAT. YEAH, YOU RUB IT RIGHT IN.
THAT’S YOU’RE SUPPOSED TO RUB IT. WE’RE GONNA LET THAT SIT LIKE
THAT FOR 10 OR 15 MINUTES. THEN
WE’RE GONNA COME HERE. WE HAVE OUR HOT HONEY RUB THAT
WE MADE EARLIER THAT GETS SEASONED AND SPRINKLED
ALL OVER THE TOPS OF THE BOTTOM. YOU CAN, YEAH, YOU CAN ROCK AND ROLL WITH THAT
GENEROUSLY COAT IT ALL. AND THEN WHAT’S COOL ABOUT THIS
RECIPE IS WE’RE GONNA TAKE THAT. WE’RE GONNA FINISH IT WITH SOME
APPLE JUICE AND APPLE CIDER
VINEGAR. POUR THAT RIGHT IN THERE WITH
IT. WE’RE GONNA ADD A LITTLE BIT
OF MOIST MOISTURE. WHY DO YOU PUT IT ON THE SIDE? YOU COULD DO IT ON TOP. IT
DOESN’T REALLY MATTER. I WAS
JUST TRYING TO JUST JUICE AND APPLE AND SOUR. GET THAT NICE IN THERE. THEN WE’RE GONNA WRAP THEM UP IN
FOIL, PUT THEM IN THE OVEN AND BAKE
THEM AT 250 DEGREES FOR ABOUT 3
TO 3.5 HOURS OR SO UNTIL THEY FALL
OFF THE BONE AND TENDER LIKE WE
HAVE HERE THEN ON YOUR GRILL GRILL PAN OR
ANYTHING OF THAT NATURE, WE’RE
GONNA TAKE THEM, WE’RE GONNA WHACK THEM RIGHT
ONTO THAT GRILL PAN TO GET NICE
GRILL MARKS ALL OVER THEM AND WE’RE GONNA BASTE
THE BOTTOM SIDES FIRST WITH THAT
HOT HONEY BARBECUE. WHY? BECAUSE YOU WANT EVERY BITE TO
HAVE THAT DELICIOUS BARBECUE
SAUCE. YOU GOT A SLAB. YOU CAN, THIS IS BOTTOM FRIES LIKE THAT. GOT THAT SIZZLE HAPPENING. THEN ABOUT AFTER TWO OR THREE
MINUTES OR SO, YOU’RE GONNA FLIP IT THROUGH THE
SAME THING ON THE TOP SIDE AND THEN YOU HAVE THESE RIBS JUST GO FOR A DIVE ON IN. I WANT MORE SAUCE AND ANY GREAT BARBECUE
NEEDS A GOOD SIDE. HERE’S SOME
MEXICAN STREET CORN. DO YOU WANT SOME MORE SAUCE? YOU DIDN’T GET A CORN RECIPE? DOES YOUR
RESTAURANT UM DELIVER BECAUSE YOU DO. YOU LIKE RIBS EVERYWHERE. YOU JUST CALL ME. WE’LL TAKE
CARE OF IT. WE GOT OURSELVES A MEMORIAL DAY
BARBECUE WITH THE ONE. THE ONLY
ALEX CORTICELLI LOOK REALLY GOOD. FIRST OF ALL, ALEX IS GLOWING. YOU LOOK GORGEOUS. YOU GOT GOOD.
EVERYTHING’S HAPPENING. EVEN. WE ALSO WANT TO JUST SAY THAT
YOU’RE THE HOST OF FOOD
NETWORK’S SUPERMARKET STEAK OUT AND SHE’S HERE WITH A
DECADENT BURGER AND BY DECADENT
WE MEAN A BIG BABY. THIS IS BURGER. SO, WAIT, WHAT ARE WE
DOING HERE, ALEX? WHAT’S FIRST? WELL, I’M MAKING A CHEESE SAUCE.
WOULD YOU THROW THIS IN PARMESAN AND A LITTLE? AND WHAT I LIKE YOUR STYLE. MY TIP WAS
GONNA BE ADD YOUR CHEESE SLOWLY.
SO IT DOESN’T CLUMP. I LOVE IT. GO AHEAD. ADD THAT PARMA NICE AND SLOWLY. NEW YORK CITY STYLE.
DUMP IT IN AND YOU STIR IT A LITTLE
MUSTARD. A LITTLE HOT SAUCE. YOU JUST ADD A LITTLE BIT TO
JUST A LITTLE WARM CREAM. THAT’S GONNA BE THE SAUCE ON TOP
OF THE BURGER. IS THAT WHAT
YOU’RE TALKING ABOUT? THIS IS A DUNK DIPPY SAUCE SAUCE. YEAH, I MEAN, YOU COULD
LITERALLY MAKE THIS CHEESE SAUCE
AND THEN JUST DO IT, CHIPS POTATO CHIPS. SO NOW THE BIG BURGER, THE BIG MOMENT IS WE’RE
DOING A TRIPLE DECKER BURGER
WITH THE CHEESE SAUCE. OK. WE’RE GOING ALL OUT. YOU REALLY? ARE YOU DOING TO US FOR SOME?
BUT YOU SAID I LOOK ALL GLOWY.
IT’S ALL THE HAMBURGERS. SO THIS IS JUST A MIX, RIGHT?
8515. WE WANT SHORT RIB AND
SIRLOIN. THOSE ARE THE GOOD CUTS. WE FORM
OUR BURGERS NICE AND THIN FOR
THE TRIPLE DECK. I LIKE THAT. YOU LIKE THAT IDEA BURGERS. NOW, DO YOU PUT
ANYTHING IN THERE? OTHER THAN THAT? YOU KNOW WHAT, I’M GLAD YOU
ASKED. PEOPLE ARE ALWAYS
WORKING. THEIR BURGERS GETS TOUGH. THE
MEAT. OH, JUST MAKE A LITTLE PATTY. BE
G, BUT YOU DON’T WANT TO ADD SPICES
IN THERE. YOU PUT THEM OUT, YOU
PUT THE SALT AND PEPPER, PUT SOME SALT AND PEPPER. THAT’S IT. YOU’RE A CLASSIC. YEAH, EXACTLY. AND THEN WE JUST DROP THEM IN A
HOT PAN AND YOU JUST GET THEM NO
OIL ON THAT. YEAH, A LITTLE BIT. NO OIL ON
THE BURGERS THEMSELVES. BUT JUST POP THEM RIGHT IN THE
PAN LIKE THIS, RIGHT? BUT WHAT’S
IN THE PAN? JUST A LITTLE HOT CANOLA OIL?
OK. THAT’S IT. WE KEEP IT REALLY
SIMPLE. YOU COULD THROW THESE ON THE
GRILL WHEN YOU’RE DONE COOKING THEM AND YOU HAVE THIS
LOVELY BURGER JUICES. THAT’S WHERE WE MAKE OUR ONION
TOPPING. WE GO RIGHT IN THE SAME
PAN AND PICKLE AND PICKLE JUICE JUICE WITH THE ONIONS BECAUSE
IT’S LIKE ZINGY. I LOVE, YOU’RE USING THE MEAT JUICE AND
IT’S PICKLE JUICE AND IT’S SITTING IN YOUR FRIDGE IN A
JAR OF PICKLES. YOU HAVE ONE LONELY PICKLE,
LIKE, HEALTHY, YOU HAVE CRAMPS. YOU SHOULD
DRINK PICKLE JUICE. THAT’S TRUE.
I’M NOT SURE. UM, I THINK THAT IF YOU HAVE
MEMORIAL DAY NEEDS FOR A TRIP
DECKER BURGER, IT’S GOOD TOO. LET’S THROW THAT IN THERE. OK.
WHAT ARE WE MAKING HERE IS A LITTLE TOPPING, UM, WITH A
LITTLE OIL VINEGAR. A LITTLE,
UM, LEMON, A LITTLE, I FEEL LIKE THAT TAKES IT UP A
NOTCH. WELL, HERE’S MY OTHER LITTLE TIP IS
INSTEAD OF DOING SLICES THAT SLIDE ALL AROUND
WITH THE TOMATOES, WE CUT THEM UP SO WE DON’T FALL
OUT. LITTLE BEAUTIFUL SALAD ON YOUR
HAMBURGER. SO, SO YOU TOAST YOUR BUN. SO YOU DO. YEAH, I DO. YOU, ARE YOU A TOASTER? YES,
OF COURSE. I LET’S TOAST IT UP.
SORRY. YOU LIKE, YOU KNOW WHAT, FOR A HOT
DOG? HOWEVER, I DON’T WANT THAT. I WANT THAT MUSHY NEW YORK VIBE. OK. SO HERE’S THE CHEESE SAUCE. SO THIS IS HOW WE BUILD A
LITTLE OF THOSE PICKY ONIONS. A LITTLE BIT OF THAT
CHEESE SAUCE AND WE JUST BUILD RIGHT, THAT NICE MIX. AND THEN ANOTHER PATTY ON TOP.
YEAH, WE DO THAT. AND THEN WE
CHEESE SAUCE. THREE DOCTORS CHEESE SAUCE. YES, MA’AM. WHO’S, THIS IS LIKE THIS IS, THIS IS, THIS IS MEMORIAL DAY ONE MORE BUN, WE GOTTA TRY THEM. YEAH. LET’S
GET IT. LET’S LOVE IT. PERFECT. THAT I THINK THREE
MIGHT BE TOO MANY JUST SAYING. YEAH. YOU KNOW, YOU CAN, CAN YOU PUT KETCHUP ON THIS OR YOU’RE NOT FOR THAT? YOU
CAN TOTALLY PUT KETCHUP. I DON’T THINK MINE HAS CHEESE
SAUCE. I CAN’T WORK THAT. WE’RE SWITCHING, WE’RE
SWITCHING. OOPS, GIVE ME THAT AND THEN JUST A LITTLE POTATO SALAD TO GO
WITH THAT. YOU COULD DO TWO OF THESE JUST
CLEAN AND OIL YOUR GRILL AND GET
IT GOOD AND HOT AND YOU WILL HAVE GREAT RESULTS.
KEEP IT SIMPLE. SO YUMMY, THE LAST MOMENT OF THIS SEGMENT
IS JUST PEOPLE CHEWING. I THINK THIS IS A TESTAMENT TO
THE FACT THAT PEOPLE HAVE GOT TO GET DOWN WITH POTATO CHARLOT IS BASICALLY HAS
RELISH IN IT AND MUSTARD, IT’S
NO MAYO. IT’S JUST A LITTLE OLIVE OIL AND
MUSTARD TO KEEP IT LIGHT MUSTARD. THAT’S IT. BUT THERE’S A LITTLE CHOPPED UP PICKLES AND JUICE. I PUT PICKLE JUICE IN EVERYTHING LIKE YOU’RE THE BEST. SO FORGET THIS RECIPE AT
TODAY.COM/FOOD. WE’RE BACK NOW WITH TODAY FOOD. THE UNOFFICIAL START TO SUMMER
MEANS IT’S OFFICIALLY GRILLING
SEASON. AND THIS MORNING WE ARE TAKING
YOUR BURGER GAME TO ANOTHER LEVEL CHEF AND HOST OF ALL UP IN
MY GRILL. DALE TOLD THE IS GOING TO SHOW US HOW, TAKE IT
AWAY, WHAT’S UP GUYS TOLD HERE AND EXCITED TO SHOW YOU MY DRY AGE BEEF BURGERS WITH
BOULANGER POTATOES AND DIJON ON A PY BRIOCHE BUN. LET’S GET STARTED. SO WE HAVE SOME DRY AGED BEEF
THAT WE’VE GROUND UP. LISTEN, WE’RE MAKING BURGERS GUYS. SO
LEVEL UP YOUR GAME AND GET SOME
DRY EDGE MEAT. SO WHILE WE WAIT FOR OUR PAN TO
GET HOT, WE’RE GONNA SEASON THESE
BURGERS. AND WHAT I WANT YOU GUYS TO DO
IS ADD A TON OF SALT TO IT
BECAUSE YOU KNOW, IF YOU’RE GONNA SEAR THEM AND
GET THEM ON THE GRILL A LITTLE
SALT, IT’S GONNA COME OFF THE PAN. SO GET THESE NICE AND SEASONED. AND NEXT, WE’RE GONNA JUMP RIGHT
INTO MY FAVORITE PART OF THESE
BURGERS, WHICH MAKES THEM SUPER SPECIAL. THE BLUE LINGERIE POTATOES. SO RIGHT HERE WE STARTED THIS
PROCESS FOR YOU, RIGHT? SO WE
HAVE SOME POTATOES HERE. WE’RE GONNA GET SOME CARAMELIZED
ONIONS GOING THAT’S GONNA BE ONE LAYER, PUT ALL THE GOODNESS IN HERE.
WE’RE GONNA ADD SOME CRISPY BACON. WE’RE GONNA ADD SOME PARMESAN
CHEESE AND NOW WE’RE GONNA ADD ANOTHER
LAYER OF POTATOES AND THEN WE’RE JUST
GONNA REPEAT THIS PROCESS UNTIL WE HAVE LIKE THREE OR FOUR
LAYERS OF BEAUTIFUL POTATOES, RIGHT? SO THEN WE HIT THIS WITH SOME
SALT AND PEPPER AS WELL AND DON’T FORGET WE HAVE A
LITTLE BIT OF, WE HAVE SOME SPRIGS OF THYME
HERE THAT WE WANT YOU TO KIND OF TAKE OFF AND DUST THE TOP
WITH THIS BEAUTIFUL FLORAL
THYME. THEN WE’LL REPEAT THE PROCESS
AND WE COVER THIS WITH SOME
BEAUTIFUL BEEF STOCK AND THEN WE GET THIS COOKED INTO
THE, INTO AN OVEN AND WE HAVE GOT SOME ALREADY MADE
HERE. LOOK AT THESE BEAUTIFUL
POTATOES, OUR PANS HOT. LET’S GET THEM
INTO THE UH WE GET OUR BURGERS INTO THE
PAN AND WHENEVER YOU’RE PUTTING
BURGERS INTO A PAN THAT’S, YOU
KNOW, AWAY FROM YOU, AWAY AWAY. AND WHILE THOSE ARE COOKING, WE
CAN GET STARTED ON OUR SAUCE FOR
OUR BURGERS. SO IT’S BASICALLY JUST A LITTLE BIT OF DIJON MUSTARD AND SOME MAYONNAISE. I’M USING A FANCY JAPANESE
MAYONNAISE, BUT ANY TYPE OF UH REGULAR
MAYONNAISE WE DO HERE. AND IF YOU REALLY WANNA, YOU KNOW, LEVEL UP, TAKE THIS TO
THE NEXT LEVEL, A LITTLE BIT OF TRUFFLE IN HERE
WOULD BE AMAZING. AND ONE OF THE MOST IMPORTANT
PARTS ABOUT DOING BURGERS IS NOT
TOUCHING THEM, RIGHT. SO LET THEM COOK, LET THEM DO THEIR THING, LET THEM GET A NICE SEAR. AND WHILE THESE ARE COOKING
RIGHT, I’VE ALREADY DONE THIS PROCESS
FOR YOU. SO WE HAVE OUR POTATOES HERE.
WE’VE TOPPED THE BURGER AHEAD OF
TIME RIGHT HERE. YOU CAN SEE IT’S A BEAUTIFUL
BURGER. WE’VE TOP THIS UP WITH
BRIE AND SOME FONTINA CHEESE. WHAT I LIKE
TO DO IS TAKE THESE SCALLOP
POTATOES OR THESE LINGERIE POTATOES, PUT IT RIGHT ON TOP LIKE THAT AND THEN TOP IT OFF WITH OUR DEJON. AND THAT GUYS IS A FANTASTIC BURGER THAT’S
LEVELING UP DRY AGED BEEF
BURGER, BLUE LINGERIE POTATOES, DIJON. LET’S DO IT. CHEERS. HOW BAD DO YOU WANT A BURGER? YOU GUYS PROBABLY AT HOME WILL
HAVE BURGERS TODAY. PERHAPS. MAYBE YOU DO DALE. THANK YOU FOR THE RECIPES. HEAD
TO TODAY.COM/FOOD. I WISH THIS WERE SMELL THIS
MORNING ON TODAY. FOOD. WE’RE LEARNING HOW TO MAKE THE
PERFECT MAC AND CHEESE THAT’S CREAMY BUT STILL HAS THAT GOLDEN
CRUST HERE TO SHARE. HIS RECIPE IS DANIEL HOLDMAN, FOUNDER OF THE MEATBALL SHOP IN
NEW YORK CITY AND AUTHOR OF FOOD
IQ. WELCOME AGAIN, DAN. SO WE MADE CHICKEN PARM AND NOW HE’S BEEN RAVING ABOUT THE
CHICKEN. I CAN TRY AND CHEESE NOW. SO MAC AND CHEESE IS EVERYBODY’S
FAVORITE, BUT IT’S ONE OF THE MOST
INTIMIDATING DISHES BECAUSE LET’S FACE IT. WE’VE ALL, WE’VE ALL, YOU KNOW,
HAD A MISS IN THE KITCHEN WITH
MAC AND CHEESE. UH THIS RECIPE IS A BAKED MAC
AND CHEESE. SO IT’S GONNA HAVE THAT CRISPY
CRUSTY TOP, BUT IT’S GONNA BE SUPER CREAMY
ON THE INSIDE. AND THE BEST PART ABOUT IT IS YOU CAN PUT IT IN THE OVEN AND
WAIT FOR YOUR GUESTS TO ARRIVE. SO IT’S NOT LIKE YOU HAVE TO BE
MAKING IT LAST MINUTE AND GET IN THE DOOR
AND TRYING TO CHANGE THE SECRET TO THIS IS WE’RE
GONNA BLEND THE CHEESE IN THE
BLENDER WITH AND, AND FOR WE’RE USING COTTAGE
CHEESE, COTTAGE CHEESE, COTTAGE CHEESE PEOPLE THAT’S NOT YOUR ONLY CHEESE.
THIS IS NOT OUR ONLY CHEESE BUT COTTON CHEESE GIVES IT A
GREAT CREAMINESS. IT ALSO, UM, IT’S GOT A TON OF ACIDITY AND
ACIDITY IS THE BALANCE THAT’S GONNA BRING
OUT THE SWEETNESS. IT’S, IT’S IN, IN FOOD, IT’S
COUNTERINTUITIVE. BUT YOU WANT TO ADD THE POS
FLAVOR TO BRING OUT THE FLAVOR
YOU’RE LOOKING FOR, YOU’RE BLENDING IT ANYWAY, IT’S
GONNA TAKE OUT THE, IT’S GONNA
TAKE YOU, IT WON’T BE MEALY. IT’LL, IT’LL BE NICE AND CREAMY.
I’VE GOT A LITTLE BIT OF GARLIC
POWDER. WE DON’T WANT TO GO
OVERWHELMING. WE WANNA THROW A PINCH OF UH OF
UH UM PAPRIKA IN THERE. YOU CAN THROW THE FLOUR RIGHT IN
THERE. WILL YOU POUR A LITTLE
MILK IN THERE FOR ME? I MEAN, THIS IS A CHEF’S JOB,
RIGHT? IS THAT JUST OLD FASHIONED WHOLE MILK, WHOLE MILK? YEAH, ABSOLUTELY. YOU SUBSTITUTE IT FOR ALMOND MILK
AND THE LACTOSE AND THE LA. YOU’RE BEING INCLUSIVE. JUST
SCOOCH, SCOOCH. WHAT KIND OF CHEESE DO YOU LIKE?
SO WE’VE GOT, WE HAVE A BLEND OF
JACK AND A, A BLEND OF MOZZARELLA, MOZZARELLA IS GONNA GIVE IT THAT
KIND OF LIKE PULL THAT YOU’RE LOOKING FOR FOR
YOUR INSTAGRAM FRIENDS. UM I LOVE CHEDDAR CHEESE. UH IF YOU
WANT SMOKED GOA REALLY? THAT’S, THIS IS THE, THIS IS THE
HEART OF THE MAC AND CHEESE. THIS IS THE FLAVOR SO YOU CAN GO
WITH WHATEVER YOUR FAVORITE
CHEESE IS AND WE GRATE IT, YOU KNOW, YOU CAN USE PRE
GRATED, BUT THEY OFTEN HAVE SOME
INGREDIENTS THAT AND THEN THE GOAL HERE IS WE’RE
LITERALLY JUST GOING TO GIVE IT
A BLEND. SO THIS IS, IT COULDN’T BE
EASIER. RIGHT. THERE WERE TWO EGGS ALREADY IN
HERE. THE EGGS ARE GONNA BAKE
AND BIND UM, BAKE AND MIND THIS IS GONNA BE
LOUD. PEOPLE. YOU WANNA HIT THE SMOOTHIE
BUTTON. LET’S SEE IF SMOOTHIES. THIS GUY IS A PRO YOU’VE DONE THIS BEFORE WE COULD HIT THE SOUP BUTTON. UM THE UH AND THIS IS WHAT IT LOOKS
LIKE. OH, THANK YOU, LORD. YOU SEE, I’M
TRYING TO OPEN THAT. IT’S ALMOST IMPOSSIBLE. MAGIC OF WE WE PRE UH BOILED THE MACARONI
AND YOU COULD USE ANY PAST. YOU WERE TALKING EARLIER ABOUT
OTHER PASTA, CAULIFLOWER, PASTA, CAULIFLOWER COULD BE A PASTA. MY FRIENDS, WE COULD DO
ANYTHING. I WOULD LOOK LIKE YOU. IT COULD BE A PASTA THAT LOOKED
LIKE IF YOU LOOK LIKE YOU COULD USE ANY KIND OF PASTA. YEAH, AND YOU CAN USE YOUR
FAVORITE SHAPE AND YOUR FAVORITE
TYPE. THE THE THE CHEESE SAUCE GOES
RIGHT OVER. WE’RE MIXING IT. UM AND THEN IN A BAKING TRAY, YOU, YOU DON’T
NEED TO BUTTER THE BAKING TRAY, ALTHOUGH IT WILL UM HELP GIVE IT
SOME EXTRA FLAVOR. YOU KNOW, BUTTER, NEVER HEARD OF
MAC AND CHEESE. AND THEN IT GOES RIGHT IN THE
OVEN AND YOU KNOW, AS WE SAID
EARLIER, THE BEAUTY OF THIS THING UH IS THAT IT’S WAITING WHEN YOUR
GUESTS ARE READY. SO, DAN, WHERE DO YOU FALL ON,
ON UH BREAD CRUMBS ON THE TOP OF
A MAC AND CHEESE. SO WHEN WE WROTE FOOD IQ THE WHOLE POINT FOR US WAS TO
GIVE PEOPLE THE, THE MOST
STRAIGHTFORWARD RECIPE. UM SO THAT YOU UNDERSTAND WHAT
YOU’RE DOING AND THEN YOU CAN MAKE YOUR OWN CHOICES IN
THE KITCHEN. SO I LOVE BAKING, UM BREAD CRUMBS AND TOMATOES ON
TOP. IT’S LIKE MOIST AND CRISPY. THAT’S ONE OF MY, IT’S A TRICK I
LEARNED UM WORKING AS A YOUNG
COOK AT LA BERNADINE, ACTUALLY THE CHEF CHRIS MUELLER THERE. HE, HE MADE HIS, HIS MAC AND CHEESE THAT WAY AND
IT BLEW MY MIND MOST DELICIOUS
I’VE EVER HAD. UM SO I DO LOVE BREAD CRUMBS ON
TOP. ARE YOU BREADCRUMB, MAN? THAT’S MY, THAT’S HOW MY MOM I
THOUGHT WAS AEL ROKER DID IT. AND SO I STILL TRY TO DO THAT.
THE ABSOLUTELY DELICIOUS. SO I GUESS WE WILL BE THE JUDGE OF THAT. THANK YOU SO MUCH. THIS IS REAL AND YOU KNOW WHAT’S GREAT ABOUT
THIS? YOU COULD PUT IT IN LITTLE CUPS
LIKE IF YOU’RE SERVING FOR
APPETIZERS. SO THERE’S NOT SO MUCH OF IT, RIGHT? IF YOU’RE HAVING A DINNER
PARTY, I LOVE THAT IDEA. ALTHOUGH I FEEL LIKE YOUR GUESTS
ARE GONNA BE UPSET WITH YOU IF YOU PUT IT IN TOO SMALL OF A CUP
TO PUT IN A BIG BOWL. HERE’S A QUESTION. UH IF YOU WANTED TO MAKE THIS
AHEAD OF TIME, DO YOU KEEP IT AT THAT STATE
BEFORE YOU BAKE IT OR DO YOU
BAKE IT THEN FREEZE IT? SO IF YOU WERE GONNA, IF YOU,
YOU KNOW, LOOK, THAT’S A GREAT QUESTION BECAUSE
YOU CAN BAKE IT, YOU CAN PORTION IT AND YOU CAN
PUT IT IN YOUR FREEZER AND YOU CAN HEAT IT
UP INDIVIDUALLY. UM IF I WERE WAITING FOR GUESTS,
I WOULD KEEP IT IN THIS STAGE. SPRINKLE THE CHEESE RIGHT ON
TOP. UM MAYBE THE BREADCRUMBS IS
GOOD. AND THEN 40 MINUTES BEFORE MY GUESTS COME
OVER, I’M GOING IN THE OVEN, THE COTTAGE CHEESE. I MEAN THE COTTAGE CHEESE. I
THINK THERE IS A TANG IN THERE AND IN
THE COTTAGE CHEESE. I LOVE IT. YOU GOT A REAL
FUTURE. THIS D THANK YOU SO MUCH. THIS WAS
AMAZING. AND FOR THIS RECIPE AND MORE
HEAD TO TODAY.COM/FOOD AND DON’T FORGET THE BOOK IS
CALLED FOOD IQ. AND YOU CAN FIND OUT MORE ABOUT
IT ON TODAY.COM/SHOP THIS MORNING, AN ELEVATED TWIST
ON A CLASSIC CHILDHOOD DISH.
IT’S COZY RECIPE. THAT’S GOT A SURPRISE INGREDIENT THAT KIDS AND KIDS AT HEART ARE
GONNA LOVE JOINING US, CHEF TV,
HOST ELENA BESSER. GOOD MORNING. GOOD MORNING AL. SO THIS IS NOT
YOUR AVERAGE UH MAC AND CHEESE.
A LOT OF DIFFERENT STUFF. THERE ARE SOME REALLY FUN
INGREDIENTS AND WE’RE ACTUALLY THROWING IT BACK
TO MY FIRST SEGMENT WHERE I MADE THREE
DISHES WITH SWEET POTATOES AND WE’RE USING SWEET
POTATOES HERE TODAY TO MAKE A SWEET POTATO MAC AND
CHEESE WITH A LITTLE BIT OF MISO PASTE. THAT’S SECRET INGREDIENT. AND LISTEN, I’M A FAN OF THE MICROWAVE. I’LL
BE HONEST. SOMETIMES YOU GOT TO USE IT AND
IF YOU’RE IN A PINCH AND YOU
DON’T WANT TO TURN THE OVEN ON AND
WAIT AN HOUR TO BAKE YOUR SWEET
POTATO. ALL YOU GOT TO DO IS TAKE YOUR
SWEET POTATO, POKE SOME HOLES IN
IT, TAKE A DAMP PAPER TOWEL, ROLL IT
ON UP, GIVE IT A LITTLE TUCK IT
INTO BED, POP IT INTO THE MICROWAVE AND
MICROWAVE IT FOR ABOUT 8 TO 10
MINUTES, DEPENDING ON HOW THICK THAT
SWEET IS. AND YOU’RE LEFT WITH A
PERFECTLY COOKED SWEET POTATO AND IT PEELS EASILY. IT’S A
GREAT LITTLE SNACK RIGHT WHEN I WAS IN COLLEGE, I USED TO EAT SWEET POTATOES AS
A SNACK ALL THE TIME AND IT’S A WONDER I ENDED UP IN
THE FOOD WORLD. OK. HERE WE GO. SO WE’RE GOING
TO CHOP THESE UP. GIVE THEM A
NICE ROUGH CHOP. THOSE ARE GOING TO END UP IN OUR
SAUCE LATER ON, BUT WE GOT TO BUILD THE
FOUNDATION OF OUR SAUCE. SO A GOOD MAC AND TYPICALLY STARTS WITH A RO. BUT TODAY INSTEAD OF USING
FLOUR, WE’RE USING ME. SO NOW WHAT IS OK. ME? SO PASTE IS A FERMENTED SOY BEAN
PASTE AND IT GIVES YOU ALL OF THAT BOLD MOMMY
RICH FLAVOR. YES. IT’S THE FOUNDATION OF ANY
MISO SOUP. AND IT IS ONE OF MY FAVORITE
INGREDIENTS TO JUST ADD THAT DEPTH TO WHATEVER
YOU’RE MAKING. THIS IS BUTTER A LITTLE BIT OF
BROWN SUGAR, YOU’RE GONNA ADD IN THAT MISO
CASE AND THEN YOU’RE GOING TO
ADD IN SOME MILK, GIVE IT A NICE WHISK AND THAT’S
GOING TO BE OUR FLAVOR BOOSTER AND OUR
THICKENING AGES. SO YOU’RE GONNA KEEP WHISKING
THAT AROUND ONCE IT’S ALL DONE. YOU CAN EITHER USE AN IMMERSION
BLENDER RIGHT IN THE SAUCE OR YOU COULD POP IT INTO A HIGH
SPEED BLENDER IF YOU WANT. WE GOT OUR SWEET POTATO THAT
WILL GO IN AS WELL AND THEN, OH SEE YOURSELF THAT ON BLENDED UP. OK. WE’VE GOT SOME MORE BUTTER
HERE OR MY FAVORITE TOPERS. A LITTLE PANKO BREADCRUMBS, A JAPANESE STYLE BREAD CRUMBS AND SOME WHITE SESAME SEEDS. ADD
THAT ON IN THERE. YEAH, FOR A
LITTLE NUTTINESS. AND WE’RE GONNA GIVE IT A GOOD
OLD LIKE A LITTLE YEAH, WE LOVE THAT AND IT’S GOING TO GET NICE AND GOLDEN AND GIVE US A LITTLE
EXTRA TEXTURE. A LITTLE CRUNCHY, CRUNCHY. SO THOSE ARE ALL DONE. AND THEN
WE’RE GOING TO TAKE OUR SHELLS
BECAUSE I LOVE AN ADULT. SO THESE ARE, THESE ARE ALREADY COOKED. WE’RE
POPPING THEM INTO THAT SAUCE. WE’RE GOING TO GIVE THEM A GOOD
OLD FASHIONED STIR AND THEN YOU KNOW MY
FAVORITE INGREDIENT NOW, SO WE ADD IN SOME OF THAT PASTA
WATER AND THAT HAS ALL THOSE
STARCHES FROM THE PASTA, WHICH IS GOING TO MAKE SURE THAT
THE SAUCE STICKS TO THE NOODLE. OK. AND YOU LET IT COOK DOWN AND
YOU LET IT COOK DOWN A LITTLE,
LET IT THICKEN UP. AND HERE WE GO, WE’VE GOT OUR
MISO SWEET POTATO MAC AND CHEESE. YOU TOP IT WITH, WITH BREAD CRUMBS. GIVE IT A LITTLE
BIT OF CHEESE. WAIT, SO IT DOESN’T HAVE AS MUCH
CHEESE IN IT. THERE IS A LITTLE BIT OF CHEESE
THAT GETS MIXED IN, BUT IT’S NICE BECAUSE THE SWEET
POTATO IS MAKING YOU FEEL LIKE YOU’RE
ENJOYING ALL THIS CHEESE POTATO. THERE WAS SUDDENLY AN UPRISING
GOING ON OVER THERE. BUT HOW DOES IT TASTE REALLY GOOD? THE KIDS EAT THIS? I KNOW. I MEAN, YOU’RE LIKE, YOU KNOW, SUDDENLY WE LOST YOU. WELL, LIKE TATER TOTS, YOU KNOW, NICE LITTLE SWEETNESS THAT BROWN
SUGAR REALLY BRINGS OUT ALL OF THE DIFFERENT. IT REALLY IS. I’M HAPPY YOU LIKE IT. I REALLY DO. I KNOW. ONCE AGAIN. THANKS SO
MUCH. WE REALLY APPRECIATE IT. IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH CUBES IN THE OVEN AT 400 FOR ABOUT 25 MINUTES TO
GET THEM SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES AND WE’RE GONNA
START OUR INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT. A LITTLE BIT
OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE
HOT SAUCE. BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN, I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUP SCOOPS
TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT ARE REALLY HIT
THE SWEET SPOT. CHOCOLATE PEANUT BUTTER CRUNCH
CUPS, TWO CUPS OF SEMI SWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND
WE ARE READY FOR OUR MUFFIN TIN
AND DISTRIBUTE THE CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS. SO THEY DON’T STICK TO THE
CHOCOLATE AND I PRESS DOWN TO
FIRM THE SHAPE AND JUST ONE MORE
THING YOU CAN SPRINKLE SOME
COARSE SEA SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, WE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT.
PERFECTLY. PORTION CONTROL. YOU JUST POP
THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. I THINK WE CAN EAT THE WHOLE
THING. YOU SEE US LEANING FORWARD AS IF THAT’S GONNA HELP. ONE DAY WE’LL
GET FOOD AGAIN. I KNOW FOR THESE RECIPES AND
MORE JUST HEAD TO
TODAY.COM/FOOD. MOST PEOPLE WOULD AGREE. MAC AND CHEESE IS PRETTY
PERFECT THE WAY IT IS. BUT WHAT
DO YOU SAY? WE KICK IT UP ENOUGH. I KNOW WHO CAN DO IT. MAYBE
WE’LL THROW A LOBSTER ON THERE.
OK. SO WE ASKED SELF PROCLAIMED MAC
AND CHEESE CONNOISSEUR AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? DAVID. WE’RE GONNA KICK IT UP A
NOTCH. WE LIKE THE IDEA. SEVERAL
NOTCHES, SEVERAL NOTCHES. OK. WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO, VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE YOU
IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I
HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS. FEEL FREE TO USE LA UH UH LOBSTER TAILS IF YOU WANT
TO AS WELL. SHRIMP CHICKEN
BACON, YOU MAKE IT YOURS. SO RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES AND YOU
DON’T WANT TO RUSH THIS PROCESS BECAUSE SEAFOOD CAN COOK VERY
QUICKLY AND YOU DON’T WANNA
OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT WHAT YOU WANT. DO YOU SEE THAT? LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE. WHAT YOU WANT TO DO NEXT IS YOU USE FROZEN LOBSTER. I KNOW.
DOES THAT SOUND LIKE SOMETHING? BUT COULD YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. BUT YES, FROZEN SEAFOOD WORKS
THAT WAY. YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT.
YOU’RE GOOD TO GO. CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES, LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER. YOU WANT TO
DO. NEXT IS YOU WANT TO MAKE
YOUR ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE.
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE MILD
SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE
HAVE SHARP CHEDDAR FOR THAT NICE LITTLE
TANG WHERE IT HITS YOU RIGHT
BACK HERE. SO IT’S ALL ABOUT BALANCE. ALL
ABOUT BALANCE LADIES. ALL RIGHT.
SO VERY EASY. DON’T BLINK. YOU MIGHT MISS THE
STEPS TO THE ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES? SO HEAVY CREAM? IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF
HOMOGENIZED WITH THAT HEAVY
CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR BECAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR, I DO IT BECAUSE WHY NOT SO INTO
THERE, WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW, IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE SWEETNESS AND
BALANCE EVEN MORE SO TO THAT
LOBSTER MAC AND CHEESE. WOW. OK. I ASSUME WE GOTTA ADD THE CHEESE.
WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE. WE WANNA ADD OUR
PASTA. I LOVE USING CAVATAIO. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRY MACARONI. NO, THAT THERE ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND WE WANNA ADD THAT CHEESE ON TOP. WE HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL, WE
PUT THAT INTO THE OVEN, OVEN, TAKE IT OUT IT. DID YOU SEND US? OH, WAIT RIGHT THERE. DID YOU SEE THAT BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? OH, THAT CHEESE. CAN YOU PASS ME
THAT CHEESE, PLEASE? DAVID. I JUST WANT A
HUG. I WANT A HUG. I WANT A HUG. VIRTUAL HUG. DAVID. DAVID. THIS WAS
AWESOME. AND YOU’VE GOT MAC AND CHEESE
LOVERS IN YOUR HOUSE, THIS IS A RECIPE FOR YOU VEGAN
CHEF AND COOKBOOK AUTHOR CHLOE
COSTAR CREATED A CREAMY AND CRAVEABLE
PLANT BASED PASTA. THAT’S GOOD FOR YOUR HEALTH.
IT’S GOOD FOR THE EARTH. FIRST OF ALL, YOU’RE CUTE AS A
BUTTON. WE CAN’T EVEN, WE CANNOT
HANDLE YOUR CUTENESS. OK. WE’RE GONNA BEGIN THERE. HOW
ARE YOU? GOOD MORNING. AND JENNA, DO YOU GUYS EVER FEEL LIKE EATING A
COMFORTING BOWL OF CREAMY MAC
AND CHEESE? BUT YOU STILL WANT TO GET YOUR
GREENS. SO IT’S EARTH DAY. WE CAN HAVE
BOTH WERE MAKING MAC AND GREENS
AND IT’S SO EASY. THIS IS GOING TO COME TOGETHER IN MAC AND GREENS IS SUCH A GOOD
IDEA. AND THIS GOOD FOR THE EARTH BECAUSE WE’RE
NOT, IT’S DAIRY FREE, BE FREE. UM EXACTLY. THERE’S NO CHEESE,
NO DAIRY, TONS OF GREENS,
ANTIOXIDANTS, VITAMINS. SO WE’RE GONNA START BY JUST
BOILING OUR PASTA. I LIKE TO USE A NICE SHELL OR
ELBOW FOR MAC AND CHEESE. YOU COULD USE ANY SHAPE. YOU
COULD ALSO USE GLUTEN FREE. UM AND I LIKE TO SALT THE PASTA
WATER BECAUSE THIS IS REALLY YOUR ONLY CHANCE
TO FLAVOR THE ACTUAL PASTA AND GIVE THAT A NICE ST AND WE’RE GOING TO WANT A NICE
AL DENTE NOODLE LOOKS SO GREAT. LET’S GET STARTED ON THE SAUCE.
IT’S SO SIMPLE. SO WE’RE GOING TO START WITH A
BLENDER SINCE WE’RE NOT USING
ANY DAIRY, WE’RE GOING TO HAVE A CUP
OF WATER. WE’RE ADDING A CUP OF
RAW CASHEWS. THIS IS GONNA MAKE OUR NICE
CREAMY TEXTURE AND BASE. WE’RE
GONNA BLEND THAT UP. AND IF YOU DON’T HAVE UM A HIGH POWERED BLENDER, YOU CAN JUST SOAK THE CASHEW
NUTS OVERNIGHT TO SOFTEN THEM A BIT AND BLEND THAT UP INTO A
NICE SILKY CREAM SAUCE. SO YUMMY, THEN I LIKE TO MOVE TO THE FOOD
PROCESSOR. THIS PRESERVES A
LITTLE BIT OF TEXTURE. WE’VE GOT FIVE OUNCES OF FRESH
SPINACH IN HERE. YOU CAN USE A BAG FROM THE
GROCERY STORE. YOU CAN ALSO SHOP
LOCAL. IF YOU CAN FROM FARMERS MARKET.
WE’RE ADDING PARSLEY. THIS IS A
SUPER GREEN DISH. I DON’T MEASURE A CUP OF
PARSLEY. I JUST LIKE TO RIP IT STRAIGHT
FROM THE BUNCH LIKE THAT. A HANDFUL IS ABOUT A CUP AND STEMS ARE OK. THIS IS EARTH DAY.
WE’RE NOT GOING TO WASTE. I THEN LIKE TO ADD A QUARTER CUP
OF OLIVE OIL. AND YOU COULD USE ANY M MILD OIL. YOU COULD USE COCONUT
OIL OR ANY OIL THAT YOU HAVE ON
HAND. A TEASPOON AND A HALF OF SALT AND THREE GARLIC CLOVES. AND
ITALIAN LOVE TO ADD GARLIC AND
INTO MAC AND CHEESE. AND THEN WE’RE GOING TO JUST
BLEND THAT UP. WOW, THAT IS, THAT LOOKS GOOD FOR YOU AND
YOU’LL SEE THE GREENS, THEY’RE
FRESH, WE’RE NOT EVEN COOKING THEM,
WHICH IS GREAT. WE’RE GOING TO PRESERVE ALL
THOSE VITAMINS AND THEN WE’RE GONNA ADD IN A
CASHEW CREAM SAUCE. SO WHAT GIVES IT THE CHEESY
FLAVOR? IS IT THE CASHEW?
REALLY? IT’S THE GARLIC, IT’S THE, THE CREAMINESS FROM THE CASHEW
AND IT’S A REALLY MELLOW MILD, JUST DELICIOUS COMFORTING DISH. UM I LIKE TO EAT THIS ALL THE
TIME. I WANT THAT DONE. WAS THAT NOT EASY? SIMPLE. AND I THINK FOR PEOPLE WITH LACTOSE ISSUES TOO BRILLIANT. EXACTLY. IT’S ALL PLANT BASED AND DAIRY
FREE, WHICH IS GOOD FOR THE EARTH AND
GOOD FOR GOOD FOR YOU. AND ALSO YOU CAN JUST EAT MORE
OF IT AND FEEL REALLY LIGHT. UM I’M GONNA GO AHEAD AND TOSS
THIS WITH MY HOT DRAINED PASTA. I MEAN, SO EASY, SO SIMPLE AND SO JUST DON’T EVEN WARM. THE F THE,
THE UH, ISN’T WARM OR IS THE CASHEW
WARM? ONCE YOU JUST HIT IT WITH THE
WARM PASTA, IT KIND OF MELTS IN AND YOU CAN HEAR IT, IT SOUNDS
LIKE MAC AND CHEESE IS VERY
CREAMY AND SMOOTH. AND THEN I’M GONNA SERVE SOME
UP. SO YOU’RE REALLY GETTING A TON
OF GREENS, BUT YOU GET TO EAT
THEM ON PASTA. ACTUALLY, WHEN I FIRST
MADE THIS DISH, I WANTED TO CALL
IT CHLOROPHYLL MAC BECAUSE IT WAS LIKE SO MUCH ANTIOXIDANT IN VITAMIN. MY MOM
SAID THAT SOUNDED REALLY WEIRD. SO WE WANT MAC AND GREEN. SO I’M GONNA, THEN I LIKE TO TOP
IT WITH SOME CHILI FLAKES AND BLACK PEPPER AND THERE WE HAVE IT. THAT’S OUR
MAC AND GREENS. IT’S SO EASY. IT LOOKS SO GOOD. WELL, BECAUSE YOU
HAVE SO MUCH EXTRA. WHAT IF WE PUT SOME IN THE
FRIDGE AND WE WANT TO HAVE IT
THE NEXT DAY. HOW, HOW DO YOU REHEAT IT? GREAT IDEA. SO I ACTUALLY LIKE TO FREEZE IT. UM, JUST LIKE THIS, YOU CAN
TAKE, TAKE YOUR BIG BATCH, YOU CAN THROW IT IN THE FREEZER
AND THEN JUST, UM, HEAT IT OVER
STOVE TOP AND IT, IT, UM, CONSTITUTES PERFECTLY. YOU CAN
ADD A LITTLE BIT OF WATER. YOU CAN EAT LEFTOVERS, EITHER
COLD KIND OF LIKE A PASTA SALAD OR YOU CAN EAT THEM HEATED UP.
SO THIS IS A REALLY NICE FLEXIBLE
DISH, A GREAT THING TO MAKE IN THE WEEK AND ENJOY WHAT WE LOVE HOW YOU HAD THE V FOR KIDS. THAT’S SO SMART.
THANK YOU, CHLOE. YOU CAN MAKE
THIS RECIPE AT HOME. GO TO TODAY.COM/. SO WE THOUGHT WE WOULD CELEBRATE
WITH THE NEWEST FLAVOR AND I’M
KIND OF SCARED JERRY, BY THE WAY. HI JERRY. THIS IS JERRY WITHOUT HIS MASK.
HE JUST DIDN’T HAVE HIS MASK.
DON’T SEE. THANK YOU THIS TIME. NOW, THIS BOOKS, IT’S CALLED WELL KRAFT
TEAMED UP WITH LEWIN ICE CREAM
TO CREATE. THIS IS, THESE ARE TWO OF MY
FAVORITE THINGS. AS IF TWO OF MY
FAVORITE THINGS HAD A BABY MAC AND CHEESE AND ICE CREAM AND HODA’S LOOKING
A LITTLE WORRIED CHEESE, ICE CREAM, MAC AND CHEESE. IT ALSO HAS
PASTA. WELL, I LIKE PASTA BUT
LET’S SEE. THEY WANTED TO COMBINE TWO ICONIC COMFORT FOOD. NOT 23. IT TASTES JUST LIKE MAC AND
CHEESE FROZEN, BUT I THINK IT’S GOOD. IT’S SALTY. IT’S LIKE SALTY ICE
CREAM. OH, IT DOES. IT TASTES LIKE MAC AND CHEESE. THE AFTERTASTE REMINDS ME OF MY
KIDS’ DINNER. OH, TRUFFLE. CAN YOU IMAGINE
ADDING A LITTLE TRUFFLE OR
LOBSTER AS JERRY SAID. SO WHAT BETTER WAY TO KICK IT
OFF THE START OF SUMMER? THAT IS THEN WITH SOME ICE CREAM
TODAY. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JOE MARTIN IS HERE
WITH US. SHE MADE IT TREAT. DID YOU GET IT OUT OF YOUR T I KNOW I HAVE LIKE, ALL RIGHT. WELL, I RECENTLY
CHATTED WITH COOL HOUSE. FOUND A CASE WHOSE FROZEN DESSERT COMPANY
BEGAN OVER 10 YEARS AGO AND IT ALL STARTED WITH A SWEET
LOVE STORY. TAKE A LOOK, FULL DISCLOSURE. THIS WAS MY DINNER. I HAD TWO ICE CREAM SANDWICHES FOR DINNER
JILL. IT’S A COMPLETE MEAL. NATASHA CASE IS LIVING THE SWEET
LIFE. SHE AND HER WIFE FREYA
ESTRELLA ARE THE CO FOUNDERS OF SCHOOLHOUSE, A FROZEN DESSERT COMPANY SERVING
UP PREMIUM ICE CREAM PINTS AND NOVELTIES. AN IDEA INSPIRED
BY NATASHA’S TIME IN
ARCHITECTURE SCHOOL. THE LIGHT BULB MOMENT WAS ONE OF
MY PROFESSORS CRITICIZED THIS
MODEL I HAD MADE. HE SAID THAT WHAT YOU MADE LOOKS LIKE THE
LAYER CAKE. SO THAT NIGHT I WENT HOME AND
BAKED IT AS A CAKE AND I WAS
LIKE, I’M HOOKED ON THIS IDEA. EVERYONE WANTS TO CONGREGATE
AROUND FOOD AND IT’S MEMORABLE AND IT’S FUN YOU
TAKING SORT OF A SLIGHT TO YOUR WORK AND
TURNING IT AROUND IS REALLY SUCH
A VALUABLE LESSON. SO AS PART OF THIS FOOD NEEDS
ARCHITECTURE, WEIRD CONCEPT WHICH I WAS BY
THEN CALLING ARCHITECTURE, I STARTED MAKING ICE CREAM
SANDWICHES FROM SCRATCH AND I MET MY CO-FOUNDER FREYA
STROLLER. THE TWO STARTED DATING AND IT
WASN’T LONG BEFORE THE TWO FELL
IN LOVE OVER ICE CREAM. WHAT’S THE DEAL WITH THESE ICE
CREAM SANDWICHES? BECAUSE I BROUGHT ONE ON THE
FIRST DATE, BUT IT TOTALLY
MELTED. SO SHE WAS LIKE, YOU OBVIOUSLY,
IF THEY NEED HELP, NATASHA AND FREYA RESEARCHED THE
FROZEN DESSERT INDUSTRY AND
FOUND THERE WERE NO BRANDS OUT THERE
THAT RESONATED WITH THEM. I THINK AS MILLENNIALS, AS
WOMEN, AS GAY WOMEN, FREYA AS A WOMAN
OF COLOR, JUST LIKE THERE WAS NO STORIES
THERE THAT WERE LIKE, OH,
THAT’S, THAT’S WHAT FEELS LIKE AUTHENTIC
TO US. SO WE THOUGHT, WHY NOT CREATE
THE BRAND THAT WE WANT TO BUY? AND SO IN 2009, THEY CREATED
COOL HOUSE, BUT THE COUPLE NEEDED A WAY TO
SELL THEIR ICE CREAM. LET’S RE INVENT THE ICE CREAM
TRUCK FOR OUR GENERATION. WE BOUGHT A $2700 PIECE OF, YOU
KNOW, ON CRAIGSLIST UH WITH NO
ENGINE. SO WE THOUGHT, OK, WHAT’S THE BIGGEST EVENT THAT
THE TWO OF US CAN THINK OF
COACHELLA MUSIC FESTIVAL? BUT HOW ARE WE GONNA GET A
TRUCK? NO ENGINE TO THE DESERT. BUT WE FIGURED OUT THAT IF WE
JOIN AAA PLATINUM, WE GOT ONE
FREE TWO MILE TOW. SO IN THE MORNING AT COACHELLA
AND THEY TOWED US TO THE DESERT AND THAT THE
LEGEND WAS BORN AFTER THEIR DEBUT AT COACHELLA. THE CO FOUNDERS BEGAN CATERING
EVENTS AND ROLLING OUT THEIR ICE CREAM INTO GROCERY
STORES. THAT MUST HAVE BEEN REALLY
INTERESTING FOR YOUR
RELATIONSHIP. YOU KNOW, YOU’RE GROWING A
BUSINESS. BUT THEN ALSO LIKE I
CAN IMAGINE THERE WERE SO MANY LAUGHS BUT
THEN ALSO SO MANY CHALLENGES. WE’RE
SELLING ICE CREAM, WE’RE
BRINGING PEOPLE JOY. SO IT WAS THIS ALSO REALLY
ROMANTIC WAY TO LIKE BECOME SO
CLOSE, LIKE DRIVING AN ICE CREAM TRUCK
INTO THE SUNSET BUT FOUR YEARS
INTO THEIR BUSINESS, THE COUPLE’S PROFESSIONAL
RELATIONSHIP HIT A BUMP IN THE ROAD AND FREYA LEFT THE
COMPANY. WE JUST STARTED TO LIKE ARGUE
AND SHE WROTE TO OUR ANGEL
INVESTOR. SHE’S LIKE, I CAN’T WORK FOR OR
WITH NATASHA SEND AND I JUST KNEW THAT WAS THE
END. SO WE STAYED TOGETHER AND SHE,
SHE’S STILL MY MENTOR AND TOUGHEST CRITIC AND BIGGEST
CHAMPION. NOW MARRIED TO FREYA WITH TWO
KIDS, NATASHA IS LEADING THE
COMPANY ON HER OWN. SHE’S COMMITTED TO USING HER ICE
CREAM PLATFORM TO GIVE BACK. I HAD NEVER REALLY THOUGHT ABOUT KAS AS LIKE JUST ICE CREAM THAT
CAN BE A CANVAS FOR LIKE, YOU KNOW WHAT WE CAN STAND FOR
TO HELP MAKE THE WORLD A BETTER
PLACE. WE DID THIS FLAVOR FOR PRIDE,
FOR EXAMPLE, ENJOYMENT FOR ALL AND WE GAVE
BACK TO THE OKRA PROJECT WHICH DELIVERS
NUTRITIOUS MEALS TO BLACK TRANS
COMMUNITY. AND IN NEW YORK, COOL HOUSE IS ALSO DOING GOOD
FOR THE PLANET RECENTLY DEBUTING THEIR
ANIMAL FREE DAIRY ICE CREAM TODAY. COOL HOUSE HAS SOLD CLOSE TO 20
MILLION ICE CREAM SANDWICHES AND CAN BE FOUND AT
THOUSANDS OF STORES WORLDWIDE. DO YOU EVER TAKE A MOMENT TO
JUST SAY WE STARTED IN THE BACK
OF A TRUCK WITH NO ENGINE AND NOW WE’RE IN 6000 RETAILERS.
THINK ABOUT BEING A KID. AND LIKE IF I THOUGHT OF, OH, I
COULD BE AN ICE CREAM LADY AND I
COULD DO ALL OF THAT. LIKE THAT’S PRETTY COOL. THIS IS AMAZING. WHAT DO YOU
THINK THIS IS DAIRY FREE? YEAH. SO
IT’S DAIRY FREE. A LOT OF THEM
ARE. SOME AREN’T, SOME ARE AND THERE’S ALL
DIFFERENT CONES AND ICE CREAM SANDWICHES AND AS YOU SAW
IN THE UM IN THE P THAT ISN’T, THAT’S THE DAIRY
FREE ONE. BUT THEY HAVE, THEY’RE COMING OUT WITH ALL
DIFFERENT UM TYPES AND THEY’RE
CONTINUING TO EVOLVE. IT’S SUPER DELICIOUS. AND ALSO UM WHAT A BEAUTIFUL
LOVE STORY THAT THEY MET OVER
ICE CREAM. I LOVE THAT SWEET STORY. A LOT OF PEOPLE TOGETHER. I LOVE
ICE CREAM. IT DOES AND THEY STARTED TO
COACHELLA. I MEAN, IT’S JUST A GREAT STORY OF
GETTING INTO AN INDUSTRY THAT
NOBODY HAD ANY EXPERIENCE IN THE TRAIL AND JUST LOVING IT AND WAS THERE FOR DINNER. I HAD TWO
ICE CREAM SANDWICHES FOR DINNER. THERE’S NOTHING WRONG WITH THAT. ICE CREAM HAS A SPECIAL PLACE IN
DYLAN DRYER’S HEART. YOU REMEMBER WHEN SHE WORKED AT
HER FIRST JOB? DID WE NOT
CONTINUE THE STORY? WHAT’S A GREAT STORY? OK. WHEN
YOU WORKED AT THE ICE CREAM? YES, THAT WAS A GREAT STORY. AND
YOU WERE IN THE MOVIE IN THE
BACKGROUND? OK. WHAT’S THAT ABOUT THE STORY? YOU’RE GONNA
SAY THAT AND SHE GOT FIRED.
YEAH, WE ARE BACK AND NOW TURNING TO
ICE CREAM. BUT WHEN YOU IMAGINE SUMMER’S
FAVORITE TREAT, YOU CERTAINLY DON’T THINK OF IT
AS A HEALTHY FOOD. NO, NO, YOU DO NOT. WELL, THERE’S A WOMAN IN CHICAGO WHO
WAS DETERMINED TO CHANGE THAT
PERCEPTION AND OUR RESIDENT ICE CREAM
EXPERT RECENTLY GOT TO MEET HER. WELL, I GUESS THAT’S ME. ALL RIGHT. I HAVE TO ADMIT I WAS A LITTLE BIT SKEPTICAL OF
A PLANT BASED GELATO. IT CLAIMS TO BE GOOD FOR YOU,
BUT I WAS HAPPY TO TRY IT OUT IN THE NAME OF RESEARCH. OF
COURSE. AND HERE’S THE SCOOP.
NOT ONLY IS KAYLEEN DUNA REDEFINING SWEET TREATS. SHE’S THE FIRST IN HER INDUSTRY
TO MAKE THEM HEALTHIER FOR THE
ENVIRONMENT TOO. ONCE I FELT WHAT IT FELT LIKE TO
BREATHE FOR THE FIRST TIME AND GET THAT FULL
BREATH OF AIR. I THINK IT UNLOCKED SOMETHING
WHERE I JUST WANTED TO KEEP
EXPLORING FOR KAYLEE DUNA LIFELONG HEALTH ISSUES LED HER
ON A MISSION. TAKE ME BACK TO WHY YOU EVER
STARTED EXPLORING PLANT BASED
DIETS. GROWING UP, I SUFFERED REALLY SEVERE CASES
OF BOTH ASTHMA AND ALLERGIES AND SAW ALL THESE
DOCTORS AND SPECIALISTS AND EVERY ONE OF
THEM TOLD ME THIS IS JUST THE
WAY I WAS BORN. BUT THEN WHEN I WAS 20 FIVE YEARS OLD, I WAS LIVING IN
BALI INDONESIA AND EMBARKED ON A
PLANT BASED DIET. KAYLEY SAYS WITHIN TWO WEEKS,
HER SYMPTOMS DISAPPEARED. I REALLY FELT LIKE IT WAS MY
MISSION IN LIFE TO SHARE THIS REALLY POWERFUL
STORY WITH MORE PEOPLE TO LET THEM KNOW THAT YOU REALLY
HAVE MORE AGENCY AROUND YOUR HEALTH THAN
YOU MIGHT REALIZE. SHE EMBARKED ON A CAREER CHANGE
FIRST BECOMING A HEALTH COACH AND INSPIRING OTHERS TO
VIEW FOOD AS MEDICINE. IT WAS VERY, VERY POWERFUL WORK. BUT ONCE I KIND OF A YEAR AND A
HALF IN, I ULTIMATELY FELT LIKE I NEEDED TO MAKE A BIGGER
IMPACT. AND SO IF I COULD REALLY TARGET
THE ROOT CAUSE OF AT LEAST WHAT A LOT OF THESE
PEOPLE ARE SUFFERING FROM. IT’S JUST THE FOOD BEING OFFERED
TO CONSUMERS AND SHE DID TARGETING A RATHER
UNEXPECTED FOOD. HOW DID YOU DECIDE ICE CREAM WAS
THIS NICHE AREA THAT YOU WANTED
TO FOCUS ON? I THOUGHT THAT THAT WOULD BE A
REALLY POWERFUL PLACE TO START BECAUSE
PROVING THAT YOU CAN DO THAT IN A NUTRIENT DENSE WAY
REALLY SHOWS THAT YOU CAN DO IT
PRETTY MUCH ANYWHERE IN 2017, KYLE LAUNCHED SACRED SURF A PLANT
BASED GELATO MADE WITH YOUNG COCONUT MEAT AND PACKED
WITH SUPERFOODS AND NUTRITION. IN A THING OF ICE CREAM, WE’VE
GOT ACTIVATED CHARCOAL, TIGER
NUT FLOUR AND TUNA PURAN. IT, IT SOUNDS HEALTHY,
BUT I DON’T KNOW WHAT THEY ARE. SO WE REALLY TRIED TO RECREATE
THIS NOSTALGIC COOKIES AND CREAM BUT REALLY ONLY WORKING
WITH NUTRIENT DENSE INGREDIENTS. SO OUR HERO IN THAT FLAVOR IS
TIGER NUT FLOUR, WHICH TIGER NUTS ARE ACTUALLY
NOT A NUT AT ALL. THEY’RE THIS ROOT VEGETABLE AND
THEY’RE PACKED WITH RESISTANT
STARCH. SO REALLY GOOD FOR YOUR
DIGESTIVE HEALTH. I LIKE TO COOK AND THEY’RE ARE
CERTAIN HEALTHY INGREDIENTS THAT ARE JUST REALLY
HARD TO MAKE WORK. WHAT WAS THE TRIAL AND ERROR
PROCESS LIKE WHAT MAKES ICE CREAM REALLY RICH AND CREAMY IS
A LOT OF FAT. A LOT OF SUGAR AND GUMS AND
STABILIZERS. AND WE DON’T USE
ANY OF THAT. THIS YOUNG THAI COCONUT MEAT,
IT’S A PULP MATERIAL. SO IT’S GOT A LOT OF EXTRA FIBER
AND THAT’S WHAT LENDS ITSELF TO THE REALLY
RICH AND CREAMY TEXTURE. TWO YEARS LATER, WHOLE FOODS
STARTED STOCKING SACRED SYRUP.
WHAT WAS THAT MOMENT? LIKE? VERY, I WANTED THE PRODUCTS TO WORK. I WANTED PEOPLE TO LOVE IT AND
WE WERE REALLY, REALLY WELL
RECEIVED. BUT THE CHERRY ON TOP KAYLEE NOT
ONLY FIGURED OUT A WAY TO MAKE ICE CREAM
RELATIVELY HEALTHY FOR
CUSTOMERS, BUT FOR THE ENVIRONMENT TOO, I THINK ONE OF THE COOLEST
THINGS IS, IS THE ACTUAL
PACKAGING. I HAD NO IDEA THAT THE REGULAR CARTON
THAT YOU GET REGULAR ICE CREAM IN IS NOT ACTUALLY
BIODEGRADABLE IS NOT RECYCLABLE. HOW IS THIS, THIS CARTON
DIFFERENT? WHAT PEOPLE DON’T RECOGNIZE IS
BECAUSE IT LOOKS LIKE PAPER. THERE’S ACTUALLY A THIN PLASTIC
LINING ON THE INSIDE THAT ACTS AS A MOISTURE BARRIER THAT
ESSENTIALLY RENDERS IT TRASH. AND SO WHAT WE’VE DONE IS WE’VE
REPLACED THAT PLASTIC MOISTURE BARRIER WITH A
WATER BASED BARRIER. SO THERE’S NO PLASTIC AT ALL IN
OUR CONTAINER, WHICH MAKES IT
FULLY RECYCLABLE, COMPOSTABLE AND BIODEGRADABLE
RIGHT AT HOME. COOKIES AND CREAM. AS FOR THE
TASTE TEST LOOKS LIKE A THUMBS UP WHAT’S DOING IN THE MIDDLE WANTED SOME TOO. HEY, IT’S
HEALTHY FOR EVERYONE. UM SO I ASKED KAYLE, WHAT OTHER FLAVORS UH SHE WOULD
LIKE TO MAKE NEXT AND SHE SAID THERE’S BEEN OVERWHELMING
REQUESTS FOR A BERRY FLAVOR AND
A COFFEE ONE. AND AFTER THAT, SHE MIGHT TACKLE
SOME MORE ITEMS IN THE FROZEN
FOOD AISLE. SO WE’VE KIND OF GOTTEN ON THIS
KICK AT OUR HOUSE WHERE, YOU
KNOW, IF YOU FINISH YOUR DINNER, YOU
HAVE DESSERT. AND CALVIN LOVES ICE CREAM. HE IS OBSESSED WITH THIS ICE
CREAM AND I HAVE NO GUILT GIVING
IT TO HIM. SO LIKE IT’S FULL OF THESE
ANTIOXIDANTS AND HEALTHY
INGREDIENTS, NOT FULL OF FAT AND SUGAR. AND HE GETS IN ON IT TOO. HOW ABOUT
IT? AND BOSCO TOO LOOKED LIKE BOY WHO MAY BE THE NEW YORK JETS
BIGGEST FAN. YEAH, FOR GOOD REASON. SO NOT ONLY DOES HE LOVE HIS
TEAM, HE LOVES THEM EVEN MORE
WHEN THEY WIN. BECAUSE EVERY TIME THAT HAPPENS, HE GETS ICE CREAM NBC S JESSE
KIRSCH INTRODUCES US TO THIS LITTLE GUY
WHO’S BECOME A SUPER FAN INCOMPLETE AND THE JETS WILL WIN IT EVERY TIME WE SEE THIS, JOHNNY ROSANNA GETS SOME OF THAT
WHEN YOU GET ICE CREAM. WHAT’S YOUR GO TO THAT SWEET TREAT EARNED THIS SIX
YEAR OLD NEW YORK JETS SUPER
FAN. THE NICKNAME JOHNNY ICE CREAM.
THANKS TO A DEAL WITH DAD. THAT’S BECOME AN ADORABLE VIRAL
SENSATION. MY DAD ALWAYS TAKES ME FOR ICE
CREAM WHEN THE NEW YORK JETS
WIN. HOW MANY TIMES DO YOU THINK MY
DAD IS GONNA TAKE ME FOR ICE
CREAM? A LOT OF TIMES AS THE OFFICIAL ATLANTIC
HEALTH SYSTEMS JETS, KID REPORTER JOHNNY ASKED ROOKIE
CORNERBACK SAUCE GARDNER THAT HARD HITTING QUESTION AT
TRAINING CAMP 62 YARDS FOR THE TOUCHDOWN. TURNS OUT GARDNER WAS SPOT ON
SIX WINS ALREADY THIS YEAR. EVERY ONE FOLLOWED BY A VIDEO OF
JOHNNY TACKLING ICE CREAM. OH, THAT’S A GOOD BITE. HOW WAS THE ICE CREAM WHEN WE BEAT PITTSBURGH? HE MADE ME SIT THERE AND TRY TO
SEPARATE ALL THE BLACK AND
YELLOW SPRINKLER. NO WAY. YEAH, DID NOT SUCCEED. JOHNNY HAD ICE
CREAM SIX TIMES THIS YEAR. ACTUALLY, SEVEN BOWL BELTS, SEVEN BOWLS OF ICE CREAM BECAUSE HE GOT TWO FOR THE
BUFFALO WIN BECAUSE IT WAS SUCH
A BIG WIN. THIS WIN DESERVES A WHOLE ICE
CREAM. T HI, EVERYBODY. SEE JOHNNY BACK AGAIN. LET’S GO.
GUYS, WE CAUGHT UP WITH JOHNNY ICE
CREAM AT BLOOMFIELD, NEW
JERSEY’S ICONIC HOST. ITS KIDS COMING IN AFTER SCHOOL
RECOGNIZED HIM REPEATEDLY. DO YOU KNOW HOW MANY PEOPLE HAVE
SEEN YOU EATING ICE CREAM? I DON’T KNOW ABOUT 8 MILLION PEOPLE. HOW CRAZY IS THAT CRAZY? THAT’S JUST ONE TIK TOK
APPROACHING 9 MILLION VIEWS.
IT’S BEEN PRETTY NUTS. WE CAN’T GO ANYWHERE WITHOUT
SOMEONE WANTING A SELFIE FROM
JOHNNY. NOW THE JETS ARE CHEERING JOHNNY
ON TOO. YOU CAN’T BACK OUT OF THIS DEAL,
CAN YOU? NO, OF COURSE NOT. NO.
TRUST ME. I DON’T WANT TO. DO YOU THINK
YOU’RE BUYING ICE CREAM ON
SUNDAY? OH, YEAH, I’M DEFINITELY BUYING ICE CREAM ON
SUNDAY. I THINK THEY BOUNCED BACK THIS
SHIRT CONFIDENCE AND PRESSURE
FROM A COUPLE OF FANS WHO DEFINITELY
HAVE A LOT RIDING ON THE GAME ETS FOR TODAY. JESSE KIRCH NBC NEWS
BLOOMFIELD, NEW JERSEY. ALL RIGHT, IN CASE YOU HAVEN’T
HEARD JULY IS NATIONAL ICE CREAM
MONTH, WHICH MAKES TOTAL SENSE SINCE IT
HAPPENS TO BE ALSO ONE OF THE HOTTEST MONTHS
OF THE YEAR. OK. SO WHAT BETTER PLACES TO
COOL DOWN THAN AN ICE CREAM
SHOP? AND WE DIDN’T HAVE TO TRAVEL
FAR. THERE’S A BEN AND JERRY’S RIGHT
HERE AT ROCKEFELLER CENTER. SO
HO AND I, I CALL HER SCOOPS, SWUNG
BY TO TEST OUT OUR SCOOPING
SKILLS. ALL RIGHT. YOU KNOW WHAT, JEN?
IT’S A HOT SUMMER DAY. WE’RE SWELTERING, YOU KNOW WHAT
WE NEED. WHAT? ICE CREAM? MY FAVORITE IS COOKIES AND
CREAM. YOU CAN’T GO WRONG WITH A LITTLE
OREO AND CREAM COMBINED. GRAHAM
CRACKER ICE CREAM. IT’S SICK. OK. I THINK WE NEED
TO GO IN. LET’S DO IT. HI, WELCOME. HOW ARE YOU? NICE TO MEET YOU. I’M JENNA. I’M XAVIER. WE’RE THRILLED TO BE
HERE. LET’S GET STARTED. OK, FIRST UP LEARNING HOW TO MAKE A
WAFFLE CONE. OK. SO XAVIER, WILL YOU WALK US
THROUGH? SO YOU JUST, ALL RIGHT. SO YOU
TAKE SOME OF THAT AND YOU JUST SHUT IT DOWN. THAT’S IT. AND YOU JUST CLICK IT AND THEN IT’S GONNA GO FOR SIZZLE SIZZLE. HAVE YOU EVER MET BEN OR JERRY?
I MET JERRY. HE ACTUALLY CAME TO
THE STORE. OH MY GOSH. DO YOU SMELL THAT WHEN THE BEACH? IS IT SCARY? YOU AND NOW HOW DO YOU ROLL THAT? PUT
THAT HERE AND TWIST IT? OH MY GOSH. WE MADE IT. AND NOW YOU PUT IT IN A LITTLE, A LITTLE BIT. IS THAT AN OK CONE? ALL RIGHT. NEXT VICTORIA HELPED US MASTER
THE ART OF THE SCOOP. EACH SCOOP
IS THREE OUNCES. SO THAT’S FROM HERE TO HERE. TAKE IT ROLLS YOU GO. LIKE REALLY? NO, SAD. I DON’T THINK THAT WE DON’T SPIT THAT MUCH. OK. I’M READY TO START CALLING YOU A HOT COP SCOOPS. FINALLY IT WAS TIME TO
OPEN THE DOORS AND SERVE IT UP.
WELCOME. CAN WE HELP YOU? WHAT WOULD YOU
LIKE? EITHER BUTTER PECAN OR
VANILLA VANILLAS ON THIS SIDE HERE?
WOULD YOU LIKE A CONE OR A CUP,
A CUP, PLEASE? SHE’D LIKE A CUP, PLEASE. AND
WHAT WOULD YOU LIKE A CHOCOLATE CHIP COOKIE CHIP COOKIE DOUGH? CHOCOLATE. OK, HERE WE GO. THANK YOU. WAIT AND I NEED A
SPOON. WE’RE JUST GONNA LEAVE THE ICE
CREAM ON YOU MELTING WITH THE THANK YOU. HAPPY NATIONAL ICE
CREAM MONTH. HOW CAN I GET THE STRAWBERRY MARSHMALLOW, STRAWBERRY MARSHMALLOW OVER HERE WHERE I’M GIVING YOU A BIG, DO YOU
WANT TO GO A LITTLE LIKE LITTLE? SHE WANTS LITTLE
CHOCOLATE CHIP COOKIE DOUGH.
YES, PLEASE. I MEAN LOOK AT THAT SCOOP AS PERFECT AS IT CAN BE. WE’RE OPEN. HEY LADIES, WHERE
ARE YOU FROM? I KNEW IT. LET’S SEE WHO’S IS BETTER READY?
HAVE A BITE. DELICIOUS. MINE’S BETTER. WAIT, WAIT, WHAT DO YOU GET YOU? WHAT WOULD YOU LIKE? OK. OK. WAIT, WAIT, WAIT, I WANT
TO SHOW YOU WHAT A PERFECT LOOKS
LIKE HERE. TRY TO LOOK AT IT. I’M TRYING TO OH WAIT, YOU GUYS. THANK YOU FOR COMING.
IS THIS SO FUN TO SEE YOU GUYS? YOU SAW OUR SCOOPING TECHNIQUES?
WE DIDN’T MAKE YOU ONE PENNY. WE
FEEL BAD. BUT HOW DID WE DO IT? GOOD. WHAT TIME OF THE? THANK YOU GUYS. OH MY GOD. I’M SO HAPPY. OH MY GOD. THAT’S SO GOOD. BYE. BYE. OH, SCOOPS. YOU DID IT AGAIN. ALL RIGHT, THANKS SO MUCH TO BEN
AND JERRY’S. HOW MUCH FUN WAS
THAT? REALLY? REALLY, REALLY ATE A LOT. OUR KRISTEN DAHLGREN GOT A TASTE
OF WHAT IT TAKES TO BE A BEN AND JERRY’S FLAVOR
GURU. IS THAT RIGHT? KRISTEN? IF YOU’RE AN ICE CREAM
AFICIONADO, YOU FOR SURE, CRACKED INTO A PINT OF BEN AND
JERRY’S PERHAPS THE COUNTRY’S
MOST FAMOUS ICE CREAM WITH ICONIC
FLAVORS LIKE HALF BAKED AND
CHERRY GARCIA. SO WE DECIDED TO GET A TASTE OF
WHAT IT’S LIKE TO WORK HERE. ARE YOU READY TO MAKE ICE CREAM?
I AM READY. COME IN. NATALIA BUTLER IS KNOWN AS THE
CONCOCTION OF CONCOCTIONS. ONE OF THEIR 14 FLAVOR GURUS
THAT MEANS SHE MAKES AND TASTES
A LOT OF ICE CREAM. DID YOU EVEN KNOW THIS WAS A
JOB? NO. SO FUN FACT, I’M ORIGINALLY
FROM PUERTO RICO. I DID MY BACHELOR’S IN CHEMISTRY
AND LITERALLY I SAW THIS BUILDING THAT SAID FOOD
SCIENCE AND I WAS LIKE, WAIT A MINUTE. IS THIS EVEN REAL LIFE? MY CLASSES RANGE FROM FOOD
MICROBIOLOGY, FOOD PROCESSING,
FOOD ANALYTICS, FOOD CHEMISTRY. WE GO DEEP DIVING IN BY THE
WORLD OF ICE CRYSTALS, WHICH IS ESSENTIALLY WHAT ICE
CREAM IS A FEW YEARS AFTER
GRADUATION, SHE GOT THE CALL FROM WHAT MAY
BE THE HOLY GRAIL FOR TASTE
GURUS. THERE WERE LIKE 700 APPLICANTS
THE DAY THEY CALLED ME. I
LITERALLY SAT IN THE PARKING LOT AND CRIED
FOR LIKE 30 MINUTES STRAIGHT.
HER TEAM IS MOVING, MADE UP OF FOOD SCIENTISTS AND
CHEFS AND MAKING NEW FLAVORS
ISN’T EASY. IT CAN TAKE UP TO TWO YEARS TO
GET FROM IDEA INTO THE FREEZER
OF THESE 200 IDEAS. WHAT ARE THESE 20 THAT ARE GREAT
IDEAS? AND THEN FROM 20 YOU HAVE TO
THINK OF 10 THAT ARE VERY GREAT. AND FROM 10 5 ARE LIKE REALLY,
REALLY DOABLE. NOT ALL FLAVORS
ARE A HIT. PART OF THE FACTORY TOUR IS THE
FLAVOR GRAVEYARD. A MONUMENT TO THE RETIRED OR
DEARLY DEEP HINTED EPIC FAIL. WE HAD THE POPCORN. ANOTHER EPIC FAIL WAS UH POTATO
CHIPS EVEN THOUGH THEY WERE
COATED, THEY STILL GOT SOGGY. BUT NATALIA’S SUCCESSES INCLUDE
TOTALLY UNBAKED NETFLIX AND CHILLED AND DAIRY
FREE TONIGHT DOUGH WHICH SHE SHOWED
ME IN ONE OF THEIR FLAVOR LABS. PART OF THE JOB IS CUTTING INTO
PINTS TO MAKE SURE EVERY SCOOP
IS SUPERB. WE SAY WE HAVE ALMOND, UM
VANILLA SIDE AND A CHOCOLATE
SIDE. WE HAVE COOKIE SWIRLS WHICH YOU
CAN SEE THROUGH RIBBONS THROUGHOUT AND
THEN WE HAVE THE CHUNKS OF MEN. WOULD YOU LIKE TO TASTE WITH ME? THAT’S ANOTHER THING THAT WE DO
AT THE END OF THE WHOLE PROCESS,
WE JUST GO RIGHT IN, WE DELVE RIGHT OUT OF THE P SO WE JUST YEAH, AND WE HAVE THIS. YEAH. SO IT’S LIKE PEANUT BUTTER
ICE CREAM WITH SALTED PRETZEL SWIRL. HOW DID YOU COME
UP WITH THE IDEA OF A PRETZEL
SWIRL? YOU’RE A GENIUS FOR ONE LAST
TREAT. NATALIA. PUT ME TO WORK TO MAKE OUR VERY
OWN TODAY SHOW FLAVOR. IT’S A
MORNING SHOW. YEAH. SO I FIGURE WE’LL START
WITH COFFEE. I LIKE IT OVER TIME. THIS WILL DIP INTO THE ICE ROOM AND THEY WILL, IT WILL GET MORE
AND MORE. BUT IF YOU WANT FOR GOOD
MEASURE, WE CAN ADD A LITTLE BIT MORE NOW THAT WE HAVE OUR BASE. THE
POSSIBILITIES ARE ENDLESS. WE
HAVE ALMOND TOFFEE. WE HAVE SHORTBREAD, WE HAVE
BLONDIE BROWNIES, WHICH ARE
BUTTERY. WE HAVE FIVE CRUST PIZZAS. WE CAN GO CRAZY IN HERE. THE
GOOD THING IS LIKE, WE DON’T
HAVE TO. I’M SAYING THERE’S LIKE, ALSO, I DON’T KNOW
IF YOU TRY THE STUFFY. THERE’S CRUNCHY AND
BUTTERY. I THINK THAT WILL GO REALLY WELL
WITH THAT AS WELL. A FEW EXTRA NUTS FOR THE 9 A.M.
IS THAT ENOUGH OR SHOULD WE
THINK ABOUT? I THINK, I THINK THEN IT’S TIME FOR CARAMEL AND TOAST. DID MARSHMALLOW SWIRLS? MAYBE
NOT THE PRETTIEST PART OF THE
PROCESS. SQUEEZE. THAT’S GOOD. THAT’S GOOD. BUT FINALLY VOILA. SO WHY YOU NAME IT TODAY? SHOW WAKE UP CALL. HEY, I FEEL VERY GOOD. THIS IS LIKE THE
MOMENT OF TRUTH. UH YOU CAN REALLY TASTE THE ICE
CREAM. INCREDIBLE. YOU DID. GREAT. DOCTOR MAYA WARREN IS A
SCIENTIST. I WAS LIKE, I GOTTA DO SOMETHING
THAT LITERALLY MAKES MY HEART
FLUTTER, MAKES MY EYES LIGHT UP, BUT
MAYBE NOT THE KIND YOU THINK I STUDY THE MICROSTRUCTURE
SENSORIAL AND BEHAVIORAL PROPERTIES OF FROZEN AIR RATED
DESSERTS. BASICALLY TO SUM IT ALL UP. I KNOW A CRAZY AMOUNT ABOUT ICE
CREAM AND ALL OF ITS CLOSE
COUSINS. SO WHAT DO YOU DO WITH ALL THIS
KNOWLEDGE YOU HAVE OF OF ICE
CREAM? I MAKE A LOT OF ICE CREAM
FORMULAS. I TROUBLESHOOT. I TRY TO FIGURE OUT YOU KNOW HOW
TO MAKE THE PRODUCTS BETTER. ICE CREAM FOR ME IS LIKE A BLANK
CANVAS. LIKE MOST SCIENTISTS, SHE
COLLECTS DATA. SHE PERFORMS EXPERIMENTS. I LOVE ASIAN FOOD. AND SO I WAS LIKE, OH PEANUT
BUTTER ICE CREAM WITH LIKE A
SRIRACHA SWIRL. DID IT REALLY WORK? SOME THINGS
JUST SHOULDN’T GO IN ICE CREAM. WHAT IS YOUR FAVORITE WILD
FLAVOR? AND WHAT’S YOUR FAVORITE
TRADITIONAL FLAVOR? SO MY FAVORITE WILD FLAVOR IS A
BEET ICE CREAM WITH UM A HONEY
DRIZZLE GOAT CHEESE, SOME PISTACHIOS AND SEA SALT AND
CRACKED BLACK PEPPER. MY TRADITIONAL LOVE IS I’M A
COOKIES AND CREAM LOVER. ICE CREAM COMPANIES HIRE MAYA
FOR HER PALATE AND HER PENCHANT FOR
ELEVATING FLAVORS. AND TODAY I GET TO TRY IT OUT TODAY, WE’RE MAKING YOUR
ABSOLUTE FAVORITE. SO WE ARE
MAKING COFFEE ICE CREAM. THE NO TURN AWAY IN THE BOWL. WE HAVE HEAVY WHIPPING CREAM
COCOA POWDER AND YOUR INSTANT COFFEE AND ALL WE’RE GONNA DO IS
WHIP THAT. AND SO WE GET REALLY NICE. IT’S LIKE 2 TO 3 MINUTES. SO I,
I’VE GOT MY COFFEE WHIPPED
CREAM. AND ARE WE GONNA ADD IT TO OUR
OTHER BOWL? YES. IN THIS BOWL WE HAVE OUR SWEET
AND CONDENSED MILK AND THEN WE HAVE SOME
VANILLA EXTRACT. WE HAVE SOME SEA SALT HOT AS
WELL. AND THEN WE HAVE EVAPORATED
MILK. WHAT WE’RE GOING TO DO IS WE’RE
GOING TO TAKE SPATULA FULLS OF
OUR WHIPPED COFFEE AND GENTLY WE’RE
GONNA FOLD IT INTO THE SWEETENED CONDENSED
MILK MIXTURE. AND NOW WE’RE CREATING OUR
COFFEE ICE CREAM BASE. YOU KNOW WHAT I’M EXCITED ABOUT
TO TRY BECAUSE WHEN I WAS
PREGNANT WITH OLIVER, MY, MY LITTLEST I WANTED COFFEE ICE CREAM SO BAD
THAT I WASN’T DRINKING ANY KIND
OF CAFFEINE. BUT YOU CAN MAKE THIS WITH LIKE
A DECAF INSTANT COFFEE. OF COURSE. YES, YOU CAN DECIDE THE
LIMIT. I LEARNED THAT EVEN TOPPINGS
HAVE SCIENTIFIC NAMES, ANY OF LIKE THE NUTS OR THE
CHOCOLATE CHIPS OR SPRINKLES, THOSE ARE CALLED PARTICULATES. AND THEN IF YOU’RE GOING TO HAVE
ANYTHING LIKE A CARAMEL SAUCE OR FUDGE OR
STRAWBERRY OR ANYTHING LIKE
THAT, THAT’S GOING TO BE CALLED A BET. KEEP LAYERING UNTIL YOU HAVE IT
ALL IN YOUR CONTAINER FOR
STORAGE. AND THEN YOU’RE GOING TO PUT IT, PUT IT IN YOUR FREEZER FOR ABOUT
FIVE HOURS AND THEN YOU CAN
ENJOY. FINALLY IT WAS TIME TO PUT THE
NO CHURN ICE CREAM TO THE TEST. OH, MY GOODNESS. IT’S ICE CREAM. THIS IS WILD. AND GUESS WHAT? YOU MADE IT
YOURSELF. SO THAT MAKES IT EVEN
THAT MUCH MORE SPECIAL. WELL, I COULDN’T AGREE MORE.
THIS HAS PUT A SMILE ON MY FACE.
THANK YOU SO MUCH. YOU ARE SO WELCOME. THANK YOU SO MUCH FOR HAVING ME
AND MAY ALL ICE CREAM LOVERS
CONTINUE TO UNITE. CHEERS TO THAT. YES. CHEERS. OH, I WISH SO MUCH. I COULD HAVE BROUGHT YOU IN THE
ICE CREAM THAT I MADE AND IT’S, IT’S LITERALLY LIKE FOUR OR FIVE
INGREDIENTS. IT’S SO EASY TO MAKE. I ALSO MADE CALVIN JUST PLAIN
VANILLA WITH SOME SPRINKLE
RAINBOW SPRINKLES IN IT WHILE I WAS MAKING MY COFFEE ICE
CREAM. SO HE GOT TO MAKE IT. IT’S A FUN ACTIVITY FOR THE KIDS
TOO. I, I’VE SEEN THIS ON INSTA. SO OUR UM OUR DIGITAL EDITORS WHO ARE
AWESOME AT FINDING NEW THINGS BROUGHT THIS
TO OUR ATTENTION THAT WE ALL GET OUR OWN FEET BECAUSE OF UM SO IT’S GREAT POUPON ICE CREAM WITH NO, NO, NO, NO JOKE. ICE CREAM. THAT IS MUSTARD. AND THE PRETZEL ALI JUST SAID, I WILL SAY THE ICE CREAM PART IS
VERY GOOD. I DON’T KNOW WHY WE
NEED MUSTARD IN IT. I WILL TELL YOU, I THINK AS A
SOCIETY, WE HAVE REACHED THE
POINT WHERE WE’VE DONE EVERYTHING WE
CAN DO WITH ICE CREAM. GOT OUR ULTIMATE SUMMER
SHOWDOWN. I’VE BEEN WAITING FOR A LONG
TIME FOR THIS WITH FOURTH OF
JULY JUST AROUND THE CORNER. THAT’S RIGHT. WE’RE KICKING OFF
THE OFFICIAL TODAY, SHOW
BARBECUE BRACKET. LET’S GET AFTER IT IS TIME TO
DECIDE WHICH DISH ON THE OLD
PICNIC TABLE REIGN SUPREME. LET’S TAKE A LOOK AT THE
MATCHUPS. WE’LL START OUT IN THE
NORTHWEST. YOU’VE GOT YOUR CLASSIC
HAMBURGER AL GOING AGAINST GRILLED CHICKEN. COME ON AND THAT’S A CHICKEN BREAST.
YOUR CHOLESTEROL DICTATE WHICH WAY YOU FALL IN
THAT BRACKET? THAT’S GONNA BE A HARD ONE.
WE’VE GOT VEGGIES TAKING ON
COLESLAW. SO LONG COLESLAW. THEN DOWN SOUTH WE’VE GOT THE
MATCH UP. THIS IS TOUGH MAN. SAUSAGES VERSUS PORK CHOP. NOW, THE PORK CHOP WAS THE ONE MY MOM
MADE ME IN THE SEVENTIES THAT WAS COOKED
100 AND 80 DEGREES. IT WAS GRAY, IT ONIONS ON IT.
YOU WOULDN’T HAVE A CHANCE. BUT IF IT’S A NEW GASTROPUB WITH
THE FDA LOWERED THE TEMPERATURE
TO 1 35 1 40 NEW PORK CHOP IS GOOD FOR NEW PORK CHOP. NOT A LOT OF
PEOPLE KNOW ABOUT A LOT OF PEOPLE. YOU GO TO STEAKHOUSE ORDER PORK
CHOP THESE DAYS. THEY’RE GOOD. I’M GONNA CUT OFF AT 135. LET THE TEMP SAUSAGE MAY GO DOWN ON THAT. WE’RE GONNA HAVE TO CHECK AND SEE HOW THAT BRACKET SAUSAGE OR IS HOT DOG ITS OWN
CATEGORY. A HOT DOG HAS COME UP IN ANOTHER
BRACKET CORN, PASTA, SALAD, CORN GOES UP
AGAINST PASTA, SALAD, CORN. ALL RIGHT ACROSS THE BOARD. THE SIMPLE YET, HERE’S YOUR
CLASSIC HOT DOG TAKING ON
BARBECUE RIBS THAT THERE IS A TOUGHER ONE STILL
COMING UP IN THE BRACKET. WHAT DO YOU LIKE IN THAT ONE? RIBS. STEAK. CLASSIC STEAKS GOTTA COMPETE
WITH THE MEAL ON A STICK. THE
KEBAB. YEAH. COME ON. SORRY. TRY TO MAKE KEBAB IS WHEN
YOU DON’T CARE. FINALLY. HOW ABOUT THIS ONE IN THE MESSY
MEAL CATEGORY? PULLED PORK
VERSUS CHICKEN WINGS, PULLED PORK ON PORK. SORT OF C HAS TO MAKE THAT DECISION. THIS, THIS LAST,
LIKE, CAROLINA JUNE MADNESS. THAT’S CRAZY. ANYBODY CAN TAKE THAT ONE. PULLED PORK, PULLED PORK. I MEAN, LISTEN, WE ALL EAT
CHICKEN WINGS PROBABLY MORE THAN
WE NEED TO. HOW OFTEN DO YOU REALLY EAT?
PULLED PORK? IT’S SO DELICIOUS. IT’S WORTH THE EFFORT. IT’S
WORTH THE EFFORT. I’M EXHAUSTED THE SIDE DISH BETWEEN THE PORK CHOP AND
THE PULLED PORK. THOSE COULD BE
SOME SURPRISES. THIS ONE STOP A POTATO SALAD. THAT’S CATEGORY. ARE YOU CRAZY? NO. COME ON. I TAKE A LITTLE
SPOONFUL OF BAKED BEANS OFF FOR LIKE I EAT IT, BUT I DON’T WANT A GOOD POTATO SALAD. DEBORAH ROBERTS MAKES A
TERRIFIC. IT COULD BE AN
ARGUMENT FOR A NEW POTATO SALAD. LIKE PORK CHOP. PEOPLE MAKE
POTATO SALAD. I DON’T LIKE THE CLASSIC POTATO
SALAD THAT YOU BUY IN THE, BUT THERE’S KIND OF NEW STYLE
POTATO SALAD. MUST. MAYO IS WHERE IT’S AT. A LITTLE VINEGARY SKIN POTATO. YOU WANT TO GET ON THE ACTION
HEAD OVER TODAY.COM/FOOD TO VOTE FOR YOUR TOP PICKS NEW
POTATO SALAD AND NEW PORK. SOMETHING TO THINK ABOUT YOU
DIDN’T EVEN DO FOURTH OF JULY
DESSERTS. WE’RE NOT THERE YET. EVERY DAY. LIKE THE TODAY SHOW, WE NEED
REAL ESTATE ON AIR TO BREAK DOWN
THE BRACKETS COMING. MY FAVORITE CARSON IS THE
BRACKET CAR. FINALLY, THE RESULTS ARE IN FROM ROUND
ONE OF THE TODAY SHOW BARBECUE
BRACKET. YESTERDAY THINGS, MY FRIENDS GOT KICKED OFF OF A
SMOKY 16 BATTLING IT OUT IN AN ATTEMPT TO INCH CLOSER AND
SNAG THAT TITLE OF BEST BARBECUE
DISH. SHALL WE TAKE A LOOK AT THE
BOARD AND SEE HOW IT ALL WENT
DOWN HAMBURGERS. NO SHOCK HERE CRUSHING GRILLED
CHICKEN, 85% OF THE VOTE. AND IT WAS A TIGHT RACE BETWEEN
GRILLED VEGGIES AND COLESLAW. I’M SURPRISED IT WAS EVEN TIGHT
AT ALL, BUT VEGGIES TOOK DOWN COLESLAW AND THE NARROW WIN WITH 51% OF THE VOTES. DID YOU? I LIKE COLESLAW DESPITE ALL MY
RHETORIC OF THE NEW PORK AT 100 AND 35 DEGREES ACCORDING TO
THE FDA. NOW, IT LOST TO SAUSAGE. THIS MIGHT HAVE SAVANNAH HAD
SOMETHING TO DO WITH THIS TOO. I, I VOTED EARLY AND IT’S, IT’S THE MIDWEST, YOU KNOW, TOO BAD CORN ON THE COB MACARONI SALAD. THAT’S A NO
BRAINER ACROSS THE BOARD. SOME FOLKS MAY BE SURPRISED BUT
RIBS HOT DOG. YES. YES. IT’S A BARBECUE. IT’S NOT A BARBECUE. HOT DOGS ARE A, THAT’S NOT A BARBECUE. IT IS THE PINNACLE BARBECUE
FOOD. ITS A, IT’S A COOKOUT. BARBECUE IS WHEN
YOU COOK INDIRECT HEAT, LOW AND SLOW. A COOKOUT IS WHEN
YOU COOK DIRECTLY OVER AN OPEN
FLAME, BURGER, HOT DOGS WINGS, THINGS LIKE
THAT. I ALSO THINK BARBECUES ARE
PLANNED DAYS BEFORE COOKOUTS COME TOGETHER, MORNING OFF. WHERE DO YOU COME DOWN? RIBS ARE
HOT DOGS. I’M WITH, I THINK
RIBS, RIGHT. IT’S JUST THE SAME THING I THOUGHT ABOUT
PULLED PORK AND CHICKEN WINGS. WE ALWAYS HOT DOG WITH YOU SKEWER DIDN’T STAND A CHANCE
AGAINST STEAK. SO THAT, THAT’S RIDICULOUS. NO SHOCKER
THERE. AND THEN FINALLY CHICKEN
WINGS. NO MATCH FOR PULLED PORK. 64 THE VOTE WENT TO PULLED PORK, WHICH, YOU KNOW, I VOTED FOR
PORK. WE EAT A LOT OF CHICKEN WINGS
BUT PORKS, YOU KNOW, SPECIAL. I LIKE A LOT OF POTATO SALAD. TOOK DOWN BIG
WINGS AND RIBS, GUYS. THEY’RE BONES. OK.
AT OVER TODAY.COM WINGS ARE NOT BONES WITH THIS
MUCH MEAT AND A LOT OF SAUCE.
THIS IS NEW YORK LIKE HURTS WHEN YOU SAY THIS. IT HURTS. I’M SORRY. BUT SAUSAGE AND HOT ATOMIC WINGS ACROSS THE STREET.
WE JUST, YOU HAVEN’T, YOU’VE BEEN
DEPRIVED YOUR S WE GOTTA GET SOME RIBS. THIS IS LIKE IF WE’RE DATING IN
COLLEGE AND I OPEN THE DOOR FOR
YOU AND YOU’RE LIKE, OH MY GOD, LIKE SAVANNAH, WE’RE
GONNA DO RIBS. THAT’S A KNOCK ON YOUR LAST. WHAT ARE YOU TALKING ALIVE? COME ON. YOU HAVE WINGS. THAT’S RIGHT. AND BY THE WAY, I’M GONNA TAKE IT ANOTHER STEP.
LAMB RIBS. YOU WILL GO NUTS. LAMB,
RIBS.COM/FOOD TO VOTE ON THE NEXT. DO YOU LIKE
BONES WITH SAUCE? I LOVE RIBS AND I DON’T LIKE CHICKEN
WINGS. IT’S THE GREAT BARBECUE BATTLE
OF 2021. THE RESULTS ARE IN FOR ROUND TWO OF OUR TODAY SHOW
FOURTH OF JULY BARBECUE BRACKET
YESTERDAY. I’M GLAD I IS NOT HERE BECAUSE
WE FIGHT ABOUT THIS ALL THE
TIME. COOKOUT FIRSTS IS BARBECUE. UH, AND WE NARROWED IT DOWN TO
THE ELITE EIGHT NOW. SO LET’S
ZOOM INTO THE NORTHWEST. UH LOOK AT THE BOARD WHICH SHE,
UH, WHICH DISH DOMINATED ROUND
TWO YET AGAIN. BURGERS. I MEAN, YOU CAN’T GO UP AGAINST GRILLED
VEGGIES. I DON’T KNOW HOW THEY STOOD A
CHANCE BURGERS BEAT THEM OUT BY
WITH 92% OF THE VOTE. UM, AND ALSO PROVING YOU DON’T HAVE
TO BE A MAIN DISH TO BE THE STAR CORN ON THE COB TOOK DOWN
SAUSAGE BY MARGIN OF 24 POINTS. I ACTUALLY WENT WITH CORN ON THE
COB BECAUSE DID YOU CORN? I MEAN, YEAH, THAT DOMINATES SHOCKED ME. I LIKE IT WITH MY BURGER. YES, I
TOTALLY AGREE. UM, SAVANNAH, I’M
SORRY. SO SAD SG BONES WITH SAUCES KNOCKING, KNOCKING OUT STEAK. UH, IT’S JUST STEAK IS OUT OF
THE COMPETITION. I’M SHOCKED. UM, BUT RIBS DO SOLDIER ON INTO
THE FINAL FOUR. GIVE ME A ROLL OF BOUNTY, PAPER
TOWELS AND A RACK OF RIBS. AND, UH, PROBABLY THE BIGGEST
UPSET, ALTHOUGH I DISAGREE WITH
THIS ONE. I LOVE POTATO SALAD. IT BE PULLED PORK. AND, UH, SO SOME
POTATO SALAD IS ADVANCING TO OUR
SEMIFINALS. SO MAKE SURE YOU HEAD OVER TO
TODAY.COM/FOOD TO IT’S RIBS VERSUS BURGERS AND
CORN VERSUS POTATO SALAD. NO
CORN VERSUS BURGERS NOW. RIGHT? AND POTATO SALAD, IT’S GONNA BE SALAD VERSUS RIBS. IT’S GONNA BE
RIBS AND BURGERS. IT’S GOING TO
BE BIG FOR SURE. AND THEN THE ONLY QUESTION IS
CAN RIBS BEAT OUT BURGER. AND HONESTLY, IF RIBS BEAT
BURGER ON FOURTH OF JULY, I DON’T KNOW ANYTHING ANYMORE. I THINK RIBS ARE, I QUESTION EVERYTHING I’M WITH
YOU. I’M GOING BURGER AND THIS IS THE
NEWS. EVERYONE HAS BEEN WAITING
FOR. THE RESULTS ARE IN FROM OUR
FOURTH OF JULY BARBECUE BRACKET
SHOWDOWN AND THE WINNER IS, GET A DRUM
ROLL HERE TAKING HOME THE CROWN BURGERS. ALL RIGHT. LET’S TAKE A LOOK AT ITS PATH TO
VICTORY BECAUSE IN ROUND ONE BURGERS JUST
TOTALLY DOMINATED GRILLED
CHICKEN. I’D SAY THAT’S A NO BRAINER. THEN OF COURSE, AN EVEN EASIER WIN AGAINST
GRILLED VEGGIES BECAUSE WHO REALLY WANTS A
HEALTHY ALTERNATIVE. THAT’S THERE JUST TO MAKE PEOPLE
FEEL BETTER. I THINK, UM, THE FINAL MATCH UP BETWEEN
POTATO SALAD. THAT WAS A REAL
WILD CARD. SO NO ONE COULD HAVE PREDICTED
THE POTATO SALAD WOULD MAKE IT
TO THE TOP TWO. ALTHOUGH I THOUGHT IT WOULD. UM, POTATO SALAD DID BEAT OUT
PULLED PORK IN THE SEMI FINALS ON FRIDAY. SO THAT WAS A HUGE UPSET FOR
MANY AND YET IT COULDN’T HOLD A
CANDLE TO OUR BURGERS. WALKING AWAY WITH 83% OF THE
VOTE BECAUSE THEY HADN’T HAD MY
MAMA’S POTATO SALAD. YOU THINK THAT, LIKE, WE’VE ALWAYS DONE OUR
MOM’S RECIPES AND NEXT TIME I MAKE MY MOM, I’M THE GUY WITH THE HOT DOG. NO, I MEAN, COMPARED TO IT’S TOUGH HOT DOGS, LIKE YOU
KIND OF GRAB AND GO. I MEAN, BUT IF YOU WANT LIKE A
REAL BARBECUE, I THINK BURGERS. CLEARLY, AMERICA AGREES. MATT’S LATEST COOKBOOK. IT’S
CALLED BUTCHER ON THE BLOCK. IT HIGHLIGHTS RECIPES AND
STORIES OF BUTCHERS AROUND THE
WORLD AND GOOD MORNING MATT, YOU CAN’T
HAVE A COOKBOOK AND NOT BRING IN SOME
MEAT. I COULDN’T, I COULDN’T PUT A
COOKBOOK OUT WITHOUT COMING BACK
HERE. SO, THANK YOU GUYS SO MUCH FOR
HAVING ME BACK. UM, THIS WAS A GREAT
OPPORTUNITY. MY LAST BOOKS WERE FOCUSED ON
BARBECUE AND GRILLING. SO I SOUGHT A WAY TO COMBINE THE
TWO SUBJECTS, BUT ALSO KIND OF START AT THE
BEGINNING AT THE LOCAL BUTCHER
SHOP. AND THEN ALSO THERE’S KIND OF A
FAMILY NARRATIVE TOO BECAUSE MY GRANDFATHER WAS A
BUTCHER BASED IN VALDOSTA, GEORGIA. SO A LOT OF FAMILY, A LOT OF
FRIENDS GOING ON. AND TODAY WE’RE GONNA DO ONE OF
MY FAVORITE FAMILY RECIPES, WHICH IS A SHISH KEBAB. OK. SO WE ARE USING UH TOP SIRLOIN.
SO I LIVE IN NASHVILLE,
TENNESSEE. MY WIFE IS ALWAYS HAVING ME
ENTERTAIN AND COOK AND
ENTERTAINING IS A LOT OF FUN, BUT IT’S SUPER EXPENSIVE. AND SO PART OF WHAT THIS BOOK
IS, IS TO GO TO YOUR LOCAL
BUTCHER, CREATE THAT FRIENDSHIP WITH THE
BUTCHER. AND SO WE’RE USING TOP SIRLOIN, WHICH IS TYPICALLY ABOUT HALF
THE PRICE OF WHAT YOU’RE GONNA PICK UP FROM LIKE A FILET
OR STRIP. SO WE GOT THREE TECHNIQUES HERE. WE’RE GONNA START FIRST, WE’VE
CUT THIS IN THE CUBES, A REALLY
LEAN MEAT. UM AND BY CUBING IT, WE’RE
CREATING MORE SURFACE AREA AND
WE’RE GONNA HELP, YOU KNOW, KIND OF TENDERIZE THIS. I’M GONNA LET YOU THROW IN THE ONION. ONE OF THE KEYS HERE IS WE WANT
TO MAKE SURE THAT WE’RE CUTTING
EVERYTHING SIMILAR SIZES. THE SECOND PART IS THAT WE’RE
GOING TO ADD A MARINADE. SO
OLIVE OIL IS GOING TO GO IN. I LOVE THESE FLAVORS. I’M ALWAYS
USING A LOT OF VINEGAR. SO RED
WINE VINEGAR, WE’VE GOT WORCESTERSHIRE SAUCE
OVER HERE W SAUCE AND HELPS TO TENDERIZE THIS IS ALL
GOING TO DO THIS. AND THEN WE ALSO HAVE A NICE
BLEND HERE. YOU CAN JUST KIND OF
THROW THE WHOLE THING IN. BUT WE’VE GOT UH KOSHER SALT.
WE’VE GOT FRESH CRACKED BLACK
PEPPER, DRIED OREGANO. WE’VE GOT UH CRUSHED RED PEPPER,
SOME THYME GARLIC, PLENTY OF
GAR. AND THEN THE TWO KIND OF CU DE
GRAS INGREDIENTS WILL BE GROUND
CINNAMON AND ALLSPICE. ALL THAT
GOES IN. YOU’LL MIX IT AROUND AND THEN WE WANNA LET THIS
MARINATE FOR ABOUT 30 MINUTES. IT’S GONNA CREATE SOME MORE
TENDERNESS. SO WE, WE CUT IT, WE
CUBE IT, WE LET IT MARINATE. YOU CAN DO IT UP TO OVERNIGHT
AND THEN WE’RE GONNA SKEWER THESE AND YOU JUST WANT
TO HAVE AN EVEN DISTRIBUTION. YOU DON’T WANNA OVERCROWD YOUR
SKEW ON JUST ONIONS AND BEEF. YOU
COULD DO PEPPERS IF YOU WANT TO. SO AGAIN, WE DON’T WANNA
OVERCROWD. WE WANT TO GRILL, NOT
STEAM. SO WE’LL GO AHEAD AND THROW
THESE ON. THIS IS GOING TO BE A GRILL PAN. IF WE WERE COOKING INSIDE, WE’RE
GOING TO LOOK FOR LIKE 2 TO 3
MINUTES PER SIDE. THE OTHER TRICK IS THAT WE WANT
TO MAKE SURE THAT WE COOK THIS TO THE
RIGHT TEMPERATURE. SO ABOUT 100 AND 30 DEGREES AND
WE’LL PULL IT OFF. OK, THREE MINUTES PER SIDE. AND THEN WHAT
DO YOU GOT HERE. SO THIS IS A
THEME IN. YEAH. YEAH, YOU CAN TOUCH IT. YOU CAN, YOU KNOW, THE OLD
TECHNIQUE OF, UH, MEDIUM RARE TO
GET A LITTLE TIGHTER. SO, WE GO FROM SAN FRANCISCO TO THE
BRONX HERE IN NEW YORK TO THE SOUTH OF FRANCE AND
WE’RE TRACKING DOWN BUTCHERS. THERE’S PLENTY OF MEAT. THERE’S
WILD GAME, BUT THERE’S SEAFOOD
AND VEGETABLES TOO. IT’S A REALLY WELL ROUNDED
COOKBOOK, CORN RIBS. I LOVE THIS. WE’RE
JUST GOING TO CUT THIS RIGHT WAS
A COUPLE OF SUMMERS AGO. THEY’RE SO GOOD CAROLINA. REMEMBER THAT? SO,
WE’VE GOT IT. WE’RE JUST GOING TO SEASON WITH
A LITTLE EXTRA VIRGIN OLIVE OIL. WE JUST GOT IT LIKE THIS. NOW, WHAT THIS DOES IS IT ALLOWS
US TO NOT HAVE THE COBS ROLL
AROUND ON THE GRILL. WE’RE JUST GOING TO PUT THESE
OVER DIRECT HEAT. WE CREATE SOME MORE SURFACE AREA
TOO BECAUSE WE’RE ACTUALLY KIND OF OPENING
UP THAT JAR. I’VE GOT TWO LOVELY YOUNG GIRLS. VIVIAN WHO’S JUST TURNED EIGHT
ON MONDAY AND EVERLY WHO WILL
TURN SIX HERE ON JULY 1ST. AND SO WHAT’S GREAT ABOUT? THIS IS, YOU KNOW, WE’VE ALL
BEEN AT THE COOKOUT WHERE THE
KID, YOU KNOW, EATS LIKE A LITTLE PIECE OF THE
CORN ON THE COB AND THEY LEAVE
IT. THIS IS A GOOD UTILITY. IT’S
FUN. IT’S A FINGER FOOD AND THEN I’M NOT BASHFUL. I’M
FROM NASHVILLE. LITTLE SOUTHERN
LOVE HERE. WE’RE GONNA ADD A LITTLE BIT OF
MAYONNAISE TO KIND OF EMULATE A LITTLE BIT OF
A STREET CORN AND THEN WE WILL JUST HIT IT
WITH A LITTLE BIT OF FRESH
GRATED PARMESAN REGGIANO. AND THEN FOR THAT BEAUTY, WE’VE
GOT SOME PARSLEY RIGHT OVER THE
TOP. THIS IS KIND OF, I’M TELLING YOU, MATT, YOU CAN JUST GRILL THEM. YEAH, FOR 2 TO 3 MINUTES UNTIL
YOU GET A REALLY NICE TRY ON
EACH SIDE. AND LIKE I SAID, THERE’S A LOT OF
MEAT, THERE’S A LOT OF GAME,
THERE’S SEAFOOD, BUT WE HAVE ONE OF THE FIRST
VEGETABLE BUTCHERS THAT WAS
RIGHT HERE IN ITALY. AND THE WHOLE IDEA OF THE BOOK
IS, YEAH, IT’S A REAL THING.
IT’S A REAL THING. AND WE WANT PEOPLE TO KIND OF
FOSTER THAT RELATIONSHIP WITH YOUR
LOCAL BUTCHER, RIGHT? YOU’RE GOING TO, YOUR MARKET
COULD BE A SUPERMARKET. COULD BE A LO LOCAL BUTCHER
SHOP. THEY OFTEN KNOW THE BEST RECIPE
THEY KNOW HOW TO COOK AND MAYBE
YOU CAN HAVE THEM OVER TO YOUR HOUSE
AS WELL WITH SOME OF THESE. I WANT TO HAVE YOU GUYS. I KNOW. AND YEAH, IT SHOULD BE. AND IT’S JUST THE TECHNIQUE OF
THE TOP SIRLOIN WITH THE
MARINADE PROPER COOKING. AND AGAIN, YOU’RE GETTING A LOT
OF BANG FOR YOUR BUCK. SUPER FLAVORFUL, STRETCHES THE
FEET OF CROWD. YEAH. THANK YOU. THANK YOU. THANK YOUR FAMILY FOR
COMING TOO. THANK YOU GUYS. I
KNOW FOR THE RECIPES. HEAD TO
TODAY.COM/FOOD AND DON’T FORGET MATT’S NEW COOKBOOK
BUTCHER ON THE BLOCK IT IS OUT
NOW. IT IS ALMOST TIME TO BUST OUT
THE GRILL IN MUCH OF THE
COUNTRY. SO, UNTIL THEN, WHY DON’T WE MAKE A BARBECUE
RECIPE? YOU CAN MAKE INDOOR? OH,
THAT’S GREAT. AND WE’RE MAKING YOUR VERY
FAVORITE THING? HOT A RIB. I LOVE RIBS. MATT ABDUL IS THE EXECUTIVE CHEF
AND OWNER OF PIG BEACH RIGHT
HERE IN NEW YORK CITY. SO WE’RE COOKING UP SOME HOT
HONEY RIBS. RIGHT? SO SUPER SIMPLE. THE BEST. EVERY
GOOD BARBECUE HAS TO START WITH
A GOOD RUB. SO IN OUR BOWL OVER HERE WE HAVE
THE SECRET THAT MAKES THIS HOT HONEY RUB
AMAZING HONEY GRANULES. NOW YOU CAN FIND THESE LIKE ON,
ON THE INTERNET. JUST ORDER
THEM. IT’S LIKE TASTES LIKE HONEY. YEAH, IT’S LIKE SUGAR BUT IT’S
LIKE TASTES LIKE IT’S LIKE
COATED WITH HONEY. SO THEY’RE HONEY GRANULES. SO IN OUR BOWL, WE HAVE SOME
HONEY GRANULES, SOME SUGAR JEN. IF YOU DON’T MIND, YOU GOT SOME
ONION GARLIC, PAPRIKA AND ALL
THE HERBS AND SPICES. THEY GO IN THAT BOWL, YOU GET IT
ALL MIXED UP AND TOGETHER THIS
IS YOUR RUB. THIS IS ALL YOU NEED. YOU CAN
PUT IN. ALL THAT’S GONNA GO IN
THERE TOO. SALT PEPPER, PAPRIKA. A LITTLE GHOST CHILI
PEPPER PRODUCT FOR THE HEAT. A
LITTLE HEAT. A ZIP IN THERE. MIX IT ALL
TOGETHER, PUT THAT IN A
CONTAINER IN YOUR PANTRY. SAVE IT WHEN YOU NEED IT. OUR
HOT HONEY BARBECUE SAUCE IN
HERE. WE HAVE HONEY AND KETCHUP, HONEY
AND KETCHUP, HONEY AND KETCHUP. IT’S A BASE TO EVERY GREAT
BARBECUE SAUCE. RIGHT ON. I FEEL LIKE KETCHUP IS ON
EVERYTHING. IT REALLY IS. I MEAN, IT’S THE PERFECT BASE
FOR BARBECUE AND THEN ADD THE BROWN SUGAR
MOLASSES. WORCESTERSHIRE, SOME WHITE VINEGAR AGAIN, SOME
MORE HERBS AND SPICES. WE’RE
GONNA LET THAT LOOK AT THAT. WHAT’S GOING ON HERE? I LOVE IT ALL THIS. LET’S GO IN ALL OURS GO IN THAT SIMMER. I’M LOVING THIS. YOU GUYS ARE
KILLING IT RIGHT NOW. LET THAT SIMMER FOR ABOUT 1015
MINUTES OR SO. DEVELOP ALL THE
FLAVORS. NOW, WHAT’S REALLY COOL ABOUT
MAKING THESE RIBS IS THAT YOU
DON’T NEED A SMOKER. YOU DON’T NEED ANYTHING LIKE
FANS LIKE THAT. YOU CAN DO THIS
AT HOME IN YOUR OVEN IS GONNA MAKE THESE, SHE’S A REAL PERSON. AND SO THE FIRST I LOVE IT. SO WHAT WE’RE GONNA DO FIRST,
WE’RE GONNA DO WHAT’S CALLED A
DRY BRINE, WHICH BASICALLY JUST MEANS WE’RE
GONNA PUT IT WITH SOME SALT AND
PEPPER FIRST. IT’S GONNA HELP FOR THE MOISTURE
AND THE FLAV GOT A LITTLE PEPPER THERE CAN’T
GO WRONG WITH THAT RIGHT PEPPER. PUT ON THAT. THAT’S A LITTLE HEAVY. BUT WE
LIKE THAT. YEAH, YOU RUB IT RIGHT IN.
THAT’S YOU’RE SUPPOSED TO RUB IT. WE’RE GONNA LET THAT SIT LIKE
THAT FOR 10 OR 15 MINUTES. THEN
WE’RE GONNA COME HERE. WE HAVE OUR HOT HONEY RUB THAT
WE MADE EARLIER THAT GETS SEASONED AND SPRINKLED
ALL OVER THE TOPS OF THE BOTTOM. YOU CAN, YEAH, YOU CAN ROCK AND ROLL WITH THAT
GENEROUSLY COAT IT ALL. AND THEN WHAT’S COOL ABOUT THIS
RECIPE IS WE’RE GONNA TAKE THAT. WE’RE GONNA FINISH IT WITH SOME
APPLE JUICE AND APPLE CIDER
VINEGAR. POUR THAT RIGHT IN THERE WITH
IT. WE’RE GONNA ADD A LITTLE BIT
OF MOIST MOISTURE. WHY DO YOU PUT IT ON THE SIDE? YOU COULD DO IT ON TOP. IT
DOESN’T REALLY MATTER. I WAS
JUST TRYING TO JUST JUICE AND APPLE AND SOUR. GET THAT NICE IN THERE. THEN WE’RE GONNA WRAP THEM UP IN
FOIL, PUT THEM IN THE OVEN AND BAKE
THEM AT 250 DEGREES FOR ABOUT 3
TO 3.5 HOURS OR SO UNTIL THEY FALL
OFF THE BONE AND TENDER LIKE WE
HAVE HERE THEN ON YOUR GRILL GRILL PAN OR
ANYTHING OF THAT NATURE, WE’RE
GONNA TAKE THEM, WE’RE GONNA WHACK THEM RIGHT
ONTO THAT GRILL PAN TO GET NICE
GRILL MARKS ALL OVER THEM AND WE’RE GONNA BASTE
THE BOTTOM SIDES FIRST WITH THAT
HOT HONEY BARBECUE. WHY? BECAUSE YOU WANT EVERY BITE TO
HAVE THAT DELICIOUS BARBECUE
SAUCE. YOU GOT A SLAB. YOU CAN, THIS IS BOTTOM FRIES LIKE THAT. GOT THAT SIZZLE HAPPENING. THEN ABOUT AFTER TWO OR THREE
MINUTES OR SO, YOU’RE GONNA FLIP IT THROUGH THE
SAME THING ON THE TOP SIDE AND THEN YOU HAVE THESE RIBS JUST GO FOR A DIVE ON IN. I WANT MORE SAUCE AND ANY GREAT BARBECUE
NEEDS A GOOD SIDE. HERE’S SOME
MEXICAN STREET CORN. DO YOU WANT SOME MORE SAUCE? YOU DIDN’T GET A CORN RECIPE? DOES YOUR
RESTAURANT UM DELIVER BECAUSE YOU DO. YOU LIKE RIBS EVERYWHERE. YOU JUST CALL ME. WE’LL TAKE
CARE OF IT. WE GOT OURSELVES A MEMORIAL DAY
BARBECUE WITH THE ONE. THE ONLY
ALEX CORTICELLI LOOK REALLY GOOD. FIRST OF ALL, ALEX IS GLOWING. YOU LOOK GORGEOUS. YOU GOT GOOD.
EVERYTHING’S HAPPENING. EVEN. WE ALSO WANT TO JUST SAY THAT
YOU’RE THE HOST OF FOOD
NETWORK’S SUPERMARKET STEAK OUT AND SHE’S HERE WITH A
DECADENT BURGER AND BY DECADENT
WE MEAN A BIG BABY. THIS IS BURGER. SO, WAIT, WHAT ARE WE
DOING HERE, ALEX? WHAT’S FIRST? WELL, I’M MAKING A CHEESE SAUCE.
WOULD YOU THROW THIS IN PARMESAN AND A LITTLE? AND WHAT I LIKE YOUR STYLE. MY TIP WAS
GONNA BE ADD YOUR CHEESE SLOWLY.
SO IT DOESN’T CLUMP. I LOVE IT. GO AHEAD. ADD THAT PARMA NICE AND SLOWLY. NEW YORK CITY STYLE.
DUMP IT IN AND YOU STIR IT A LITTLE
MUSTARD. A LITTLE HOT SAUCE. YOU JUST ADD A LITTLE BIT TO
JUST A LITTLE WARM CREAM. THAT’S GONNA BE THE SAUCE ON TOP
OF THE BURGER. IS THAT WHAT
YOU’RE TALKING ABOUT? THIS IS A DUNK DIPPY SAUCE SAUCE. YEAH, I MEAN, YOU COULD
LITERALLY MAKE THIS CHEESE SAUCE
AND THEN JUST DO IT, CHIPS POTATO CHIPS. SO NOW THE BIG BURGER, THE BIG MOMENT IS WE’RE
DOING A TRIPLE DECKER BURGER
WITH THE CHEESE SAUCE. OK. WE’RE GOING ALL OUT. YOU REALLY? ARE YOU DOING TO US FOR SOME?
BUT YOU SAID I LOOK ALL GLOWY.
IT’S ALL THE HAMBURGERS. SO THIS IS JUST A MIX, RIGHT?
8515. WE WANT SHORT RIB AND
SIRLOIN. THOSE ARE THE GOOD CUTS. WE FORM
OUR BURGERS NICE AND THIN FOR
THE TRIPLE DECK. I LIKE THAT. YOU LIKE THAT IDEA BURGERS. NOW, DO YOU PUT
ANYTHING IN THERE? OTHER THAN THAT? YOU KNOW WHAT, I’M GLAD YOU
ASKED. PEOPLE ARE ALWAYS
WORKING. THEIR BURGERS GETS TOUGH. THE
MEAT. OH, JUST MAKE A LITTLE PATTY. BE
G, BUT YOU DON’T WANT TO ADD SPICES
IN THERE. YOU PUT THEM OUT, YOU
PUT THE SALT AND PEPPER, PUT SOME SALT AND PEPPER. THAT’S IT. YOU’RE A CLASSIC. YEAH, EXACTLY. AND THEN WE JUST DROP THEM IN A
HOT PAN AND YOU JUST GET THEM NO
OIL ON THAT. YEAH, A LITTLE BIT. NO OIL ON
THE BURGERS THEMSELVES. BUT JUST POP THEM RIGHT IN THE
PAN LIKE THIS, RIGHT? BUT WHAT’S
IN THE PAN? JUST A LITTLE HOT CANOLA OIL?
OK. THAT’S IT. WE KEEP IT REALLY
SIMPLE. YOU COULD THROW THESE ON THE
GRILL WHEN YOU’RE DONE COOKING THEM AND YOU HAVE THIS
LOVELY BURGER JUICES. THAT’S WHERE WE MAKE OUR ONION
TOPPING. WE GO RIGHT IN THE SAME
PAN AND PICKLE AND PICKLE JUICE JUICE WITH THE ONIONS BECAUSE
IT’S LIKE ZINGY. I LOVE, YOU’RE USING THE MEAT JUICE AND
IT’S PICKLE JUICE AND IT’S SITTING IN YOUR FRIDGE IN A
JAR OF PICKLES. YOU HAVE ONE LONELY PICKLE,
LIKE, HEALTHY, YOU HAVE CRAMPS. YOU SHOULD
DRINK PICKLE JUICE. THAT’S TRUE.
I’M NOT SURE. UM, I THINK THAT IF YOU HAVE
MEMORIAL DAY NEEDS FOR A TRIP
DECKER BURGER, IT’S GOOD TOO. LET’S THROW THAT IN THERE. OK.
WHAT ARE WE MAKING HERE IS A LITTLE TOPPING, UM, WITH A
LITTLE OIL VINEGAR. A LITTLE,
UM, LEMON, A LITTLE, I FEEL LIKE THAT TAKES IT UP A
NOTCH. WELL, HERE’S MY OTHER LITTLE TIP IS
INSTEAD OF DOING SLICES THAT SLIDE ALL AROUND
WITH THE TOMATOES, WE CUT THEM UP SO WE DON’T FALL
OUT. LITTLE BEAUTIFUL SALAD ON YOUR
HAMBURGER. SO, SO YOU TOAST YOUR BUN. SO YOU DO. YEAH, I DO. YOU, ARE YOU A TOASTER? YES,
OF COURSE. I LET’S TOAST IT UP.
SORRY. YOU LIKE, YOU KNOW WHAT, FOR A HOT
DOG? HOWEVER, I DON’T WANT THAT. I WANT THAT MUSHY NEW YORK VIBE. OK. SO HERE’S THE CHEESE SAUCE. SO THIS IS HOW WE BUILD A
LITTLE OF THOSE PICKY ONIONS. A LITTLE BIT OF THAT
CHEESE SAUCE AND WE JUST BUILD RIGHT, THAT NICE MIX. AND THEN ANOTHER PATTY ON TOP.
YEAH, WE DO THAT. AND THEN WE
CHEESE SAUCE. THREE DOCTORS CHEESE SAUCE. YES, MA’AM. WHO’S, THIS IS LIKE THIS IS, THIS IS, THIS IS MEMORIAL DAY ONE MORE BUN, WE GOTTA TRY THEM. YEAH. LET’S
GET IT. LET’S LOVE IT. PERFECT. THAT I THINK THREE
MIGHT BE TOO MANY JUST SAYING. YEAH. YOU KNOW, YOU CAN, CAN YOU PUT KETCHUP ON THIS OR YOU’RE NOT FOR THAT? YOU
CAN TOTALLY PUT KETCHUP. I DON’T THINK MINE HAS CHEESE
SAUCE. I CAN’T WORK THAT. WE’RE SWITCHING, WE’RE
SWITCHING. OOPS, GIVE ME THAT AND THEN JUST A LITTLE POTATO SALAD TO GO
WITH THAT. YOU COULD DO TWO OF THESE JUST
CLEAN AND OIL YOUR GRILL AND GET
IT GOOD AND HOT AND YOU WILL HAVE GREAT RESULTS.
KEEP IT SIMPLE. SO YUMMY, THE LAST MOMENT OF THIS SEGMENT
IS JUST PEOPLE CHEWING. I THINK THIS IS A TESTAMENT TO
THE FACT THAT PEOPLE HAVE GOT TO GET DOWN WITH POTATO CHARLOT IS BASICALLY HAS
RELISH IN IT AND MUSTARD, IT’S
NO MAYO. IT’S JUST A LITTLE OLIVE OIL AND
MUSTARD TO KEEP IT LIGHT MUSTARD. THAT’S IT. BUT THERE’S A LITTLE CHOPPED UP PICKLES AND JUICE. I PUT PICKLE JUICE IN EVERYTHING LIKE YOU’RE THE BEST. SO FORGET THIS RECIPE AT
TODAY.COM/FOOD. WE’RE BACK NOW WITH TODAY FOOD. THE UNOFFICIAL START TO SUMMER
MEANS IT’S OFFICIALLY GRILLING
SEASON. AND THIS MORNING WE ARE TAKING
YOUR BURGER GAME TO ANOTHER LEVEL CHEF AND HOST OF ALL UP IN
MY GRILL. DALE TOLD THE IS GOING TO SHOW US HOW, TAKE IT
AWAY, WHAT’S UP GUYS TOLD HERE AND EXCITED TO SHOW YOU MY DRY AGE BEEF BURGERS WITH
BOULANGER POTATOES AND DIJON ON A PY BRIOCHE BUN. LET’S GET STARTED. SO WE HAVE SOME DRY AGED BEEF
THAT WE’VE GROUND UP. LISTEN, WE’RE MAKING BURGERS GUYS. SO
LEVEL UP YOUR GAME AND GET SOME
DRY EDGE MEAT. SO WHILE WE WAIT FOR OUR PAN TO
GET HOT, WE’RE GONNA SEASON THESE
BURGERS. AND WHAT I WANT YOU GUYS TO DO
IS ADD A TON OF SALT TO IT
BECAUSE YOU KNOW, IF YOU’RE GONNA SEAR THEM AND
GET THEM ON THE GRILL A LITTLE
SALT, IT’S GONNA COME OFF THE PAN. SO GET THESE NICE AND SEASONED. AND NEXT, WE’RE GONNA JUMP RIGHT
INTO MY FAVORITE PART OF THESE
BURGERS, WHICH MAKES THEM SUPER SPECIAL. THE BLUE LINGERIE POTATOES. SO RIGHT HERE WE STARTED THIS
PROCESS FOR YOU, RIGHT? SO WE
HAVE SOME POTATOES HERE. WE’RE GONNA GET SOME CARAMELIZED
ONIONS GOING THAT’S GONNA BE ONE LAYER, PUT ALL THE GOODNESS IN HERE.
WE’RE GONNA ADD SOME CRISPY BACON. WE’RE GONNA ADD SOME PARMESAN
CHEESE AND NOW WE’RE GONNA ADD ANOTHER
LAYER OF POTATOES AND THEN WE’RE JUST
GONNA REPEAT THIS PROCESS UNTIL WE HAVE LIKE THREE OR FOUR
LAYERS OF BEAUTIFUL POTATOES, RIGHT? SO THEN WE HIT THIS WITH SOME
SALT AND PEPPER AS WELL AND DON’T FORGET WE HAVE A
LITTLE BIT OF, WE HAVE SOME SPRIGS OF THYME
HERE THAT WE WANT YOU TO KIND OF TAKE OFF AND DUST THE TOP
WITH THIS BEAUTIFUL FLORAL
THYME. THEN WE’LL REPEAT THE PROCESS
AND WE COVER THIS WITH SOME
BEAUTIFUL BEEF STOCK AND THEN WE GET THIS COOKED INTO
THE, INTO AN OVEN AND WE HAVE GOT SOME ALREADY MADE
HERE. LOOK AT THESE BEAUTIFUL
POTATOES, OUR PANS HOT. LET’S GET THEM
INTO THE UH WE GET OUR BURGERS INTO THE
PAN AND WHENEVER YOU’RE PUTTING
BURGERS INTO A PAN THAT’S, YOU
KNOW, AWAY FROM YOU, AWAY AWAY. AND WHILE THOSE ARE COOKING, WE
CAN GET STARTED ON OUR SAUCE FOR
OUR BURGERS. SO IT’S BASICALLY JUST A LITTLE BIT OF DIJON MUSTARD AND SOME MAYONNAISE. I’M USING A FANCY JAPANESE
MAYONNAISE, BUT ANY TYPE OF UH REGULAR
MAYONNAISE WE DO HERE. AND IF YOU REALLY WANNA, YOU KNOW, LEVEL UP, TAKE THIS TO
THE NEXT LEVEL, A LITTLE BIT OF TRUFFLE IN HERE
WOULD BE AMAZING. AND ONE OF THE MOST IMPORTANT
PARTS ABOUT DOING BURGERS IS NOT
TOUCHING THEM, RIGHT. SO LET THEM COOK, LET THEM DO THEIR THING, LET THEM GET A NICE SEAR. AND WHILE THESE ARE COOKING
RIGHT, I’VE ALREADY DONE THIS PROCESS
FOR YOU. SO WE HAVE OUR POTATOES HERE.
WE’VE TOPPED THE BURGER AHEAD OF
TIME RIGHT HERE. YOU CAN SEE IT’S A BEAUTIFUL
BURGER. WE’VE TOP THIS UP WITH
BRIE AND SOME FONTINA CHEESE. WHAT I LIKE
TO DO IS TAKE THESE SCALLOP
POTATOES OR THESE LINGERIE POTATOES, PUT IT RIGHT ON TOP LIKE THAT AND THEN TOP IT OFF WITH OUR DEJON. AND THAT GUYS IS A FANTASTIC BURGER THAT’S
LEVELING UP DRY AGED BEEF
BURGER, BLUE LINGERIE POTATOES, DIJON. LET’S DO IT. CHEERS. HOW BAD DO YOU WANT A BURGER? YOU GUYS PROBABLY AT HOME WILL
HAVE BURGERS TODAY. PERHAPS. MAYBE YOU DO DALE. THANK YOU FOR THE RECIPES. HEAD
TO TODAY.COM/FOOD. I WISH THIS WERE SMELL THIS
MORNING ON TODAY. FOOD. WE’RE LEARNING HOW TO MAKE THE
PERFECT MAC AND CHEESE THAT’S CREAMY BUT STILL HAS THAT GOLDEN
CRUST HERE TO SHARE. HIS RECIPE IS DANIEL HOLDMAN, FOUNDER OF THE MEATBALL SHOP IN
NEW YORK CITY AND AUTHOR OF FOOD
IQ. WELCOME AGAIN, DAN. SO WE MADE CHICKEN PARM AND NOW HE’S BEEN RAVING ABOUT THE
CHICKEN. I CAN TRY AND CHEESE NOW. SO MAC AND CHEESE IS EVERYBODY’S
FAVORITE, BUT IT’S ONE OF THE MOST
INTIMIDATING DISHES BECAUSE LET’S FACE IT. WE’VE ALL, WE’VE ALL, YOU KNOW,
HAD A MISS IN THE KITCHEN WITH
MAC AND CHEESE. UH THIS RECIPE IS A BAKED MAC
AND CHEESE. SO IT’S GONNA HAVE THAT CRISPY
CRUSTY TOP, BUT IT’S GONNA BE SUPER CREAMY
ON THE INSIDE. AND THE BEST PART ABOUT IT IS YOU CAN PUT IT IN THE OVEN AND
WAIT FOR YOUR GUESTS TO ARRIVE. SO IT’S NOT LIKE YOU HAVE TO BE
MAKING IT LAST MINUTE AND GET IN THE DOOR
AND TRYING TO CHANGE THE SECRET TO THIS IS WE’RE
GONNA BLEND THE CHEESE IN THE
BLENDER WITH AND, AND FOR WE’RE USING COTTAGE
CHEESE, COTTAGE CHEESE, COTTAGE CHEESE PEOPLE THAT’S NOT YOUR ONLY CHEESE.
THIS IS NOT OUR ONLY CHEESE BUT COTTON CHEESE GIVES IT A
GREAT CREAMINESS. IT ALSO, UM, IT’S GOT A TON OF ACIDITY AND
ACIDITY IS THE BALANCE THAT’S GONNA BRING
OUT THE SWEETNESS. IT’S, IT’S IN, IN FOOD, IT’S
COUNTERINTUITIVE. BUT YOU WANT TO ADD THE POS
FLAVOR TO BRING OUT THE FLAVOR
YOU’RE LOOKING FOR, YOU’RE BLENDING IT ANYWAY, IT’S
GONNA TAKE OUT THE, IT’S GONNA
TAKE YOU, IT WON’T BE MEALY. IT’LL, IT’LL BE NICE AND CREAMY.
I’VE GOT A LITTLE BIT OF GARLIC
POWDER. WE DON’T WANT TO GO
OVERWHELMING. WE WANNA THROW A PINCH OF UH OF
UH UM PAPRIKA IN THERE. YOU CAN THROW THE FLOUR RIGHT IN
THERE. WILL YOU POUR A LITTLE
MILK IN THERE FOR ME? I MEAN, THIS IS A CHEF’S JOB,
RIGHT? IS THAT JUST OLD FASHIONED WHOLE MILK, WHOLE MILK? YEAH, ABSOLUTELY. YOU SUBSTITUTE IT FOR ALMOND MILK
AND THE LACTOSE AND THE LA. YOU’RE BEING INCLUSIVE. JUST
SCOOCH, SCOOCH. WHAT KIND OF CHEESE DO YOU LIKE?
SO WE’VE GOT, WE HAVE A BLEND OF
JACK AND A, A BLEND OF MOZZARELLA, MOZZARELLA IS GONNA GIVE IT THAT
KIND OF LIKE PULL THAT YOU’RE LOOKING FOR FOR
YOUR INSTAGRAM FRIENDS. UM I LOVE CHEDDAR CHEESE. UH IF YOU
WANT SMOKED GOA REALLY? THAT’S, THIS IS THE, THIS IS THE
HEART OF THE MAC AND CHEESE. THIS IS THE FLAVOR SO YOU CAN GO
WITH WHATEVER YOUR FAVORITE
CHEESE IS AND WE GRATE IT, YOU KNOW, YOU CAN USE PRE
GRATED, BUT THEY OFTEN HAVE SOME
INGREDIENTS THAT AND THEN THE GOAL HERE IS WE’RE
LITERALLY JUST GOING TO GIVE IT
A BLEND. SO THIS IS, IT COULDN’T BE
EASIER. RIGHT. THERE WERE TWO EGGS ALREADY IN
HERE. THE EGGS ARE GONNA BAKE
AND BIND UM, BAKE AND MIND THIS IS GONNA BE
LOUD. PEOPLE. YOU WANNA HIT THE SMOOTHIE
BUTTON. LET’S SEE IF SMOOTHIES. THIS GUY IS A PRO YOU’VE DONE THIS BEFORE WE COULD HIT THE SOUP BUTTON. UM THE UH AND THIS IS WHAT IT LOOKS
LIKE. OH, THANK YOU, LORD. YOU SEE, I’M
TRYING TO OPEN THAT. IT’S ALMOST IMPOSSIBLE. MAGIC OF WE WE PRE UH BOILED THE MACARONI
AND YOU COULD USE ANY PAST. YOU WERE TALKING EARLIER ABOUT
OTHER PASTA, CAULIFLOWER, PASTA, CAULIFLOWER COULD BE A PASTA. MY FRIENDS, WE COULD DO
ANYTHING. I WOULD LOOK LIKE YOU. IT COULD BE A PASTA THAT LOOKED
LIKE IF YOU LOOK LIKE YOU COULD USE ANY KIND OF PASTA. YEAH, AND YOU CAN USE YOUR
FAVORITE SHAPE AND YOUR FAVORITE
TYPE. THE THE THE CHEESE SAUCE GOES
RIGHT OVER. WE’RE MIXING IT. UM AND THEN IN A BAKING TRAY, YOU, YOU DON’T
NEED TO BUTTER THE BAKING TRAY, ALTHOUGH IT WILL UM HELP GIVE IT
SOME EXTRA FLAVOR. YOU KNOW, BUTTER, NEVER HEARD OF
MAC AND CHEESE. AND THEN IT GOES RIGHT IN THE
OVEN AND YOU KNOW, AS WE SAID
EARLIER, THE BEAUTY OF THIS THING UH IS THAT IT’S WAITING WHEN YOUR
GUESTS ARE READY. SO, DAN, WHERE DO YOU FALL ON,
ON UH BREAD CRUMBS ON THE TOP OF
A MAC AND CHEESE. SO WHEN WE WROTE FOOD IQ THE WHOLE POINT FOR US WAS TO
GIVE PEOPLE THE, THE MOST
STRAIGHTFORWARD RECIPE. UM SO THAT YOU UNDERSTAND WHAT
YOU’RE DOING AND THEN YOU CAN MAKE YOUR OWN CHOICES IN
THE KITCHEN. SO I LOVE BAKING, UM BREAD CRUMBS AND TOMATOES ON
TOP. IT’S LIKE MOIST AND CRISPY. THAT’S ONE OF MY, IT’S A TRICK I
LEARNED UM WORKING AS A YOUNG
COOK AT LA BERNADINE, ACTUALLY THE CHEF CHRIS MUELLER THERE. HE, HE MADE HIS, HIS MAC AND CHEESE THAT WAY AND
IT BLEW MY MIND MOST DELICIOUS
I’VE EVER HAD. UM SO I DO LOVE BREAD CRUMBS ON
TOP. ARE YOU BREADCRUMB, MAN? THAT’S MY, THAT’S HOW MY MOM I
THOUGHT WAS AEL ROKER DID IT. AND SO I STILL TRY TO DO THAT.
THE ABSOLUTELY DELICIOUS. SO I GUESS WE WILL BE THE JUDGE OF THAT. THANK YOU SO MUCH. THIS IS REAL AND YOU KNOW WHAT’S GREAT ABOUT
THIS? YOU COULD PUT IT IN LITTLE CUPS
LIKE IF YOU’RE SERVING FOR
APPETIZERS. SO THERE’S NOT SO MUCH OF IT, RIGHT? IF YOU’RE HAVING A DINNER
PARTY, I LOVE THAT IDEA. ALTHOUGH I FEEL LIKE YOUR GUESTS
ARE GONNA BE UPSET WITH YOU IF YOU PUT IT IN TOO SMALL OF A CUP
TO PUT IN A BIG BOWL. HERE’S A QUESTION. UH IF YOU WANTED TO MAKE THIS
AHEAD OF TIME, DO YOU KEEP IT AT THAT STATE
BEFORE YOU BAKE IT OR DO YOU
BAKE IT THEN FREEZE IT? SO IF YOU WERE GONNA, IF YOU,
YOU KNOW, LOOK, THAT’S A GREAT QUESTION BECAUSE
YOU CAN BAKE IT, YOU CAN PORTION IT AND YOU CAN
PUT IT IN YOUR FREEZER AND YOU CAN HEAT IT
UP INDIVIDUALLY. UM IF I WERE WAITING FOR GUESTS,
I WOULD KEEP IT IN THIS STAGE. SPRINKLE THE CHEESE RIGHT ON
TOP. UM MAYBE THE BREADCRUMBS IS
GOOD. AND THEN 40 MINUTES BEFORE MY GUESTS COME
OVER, I’M GOING IN THE OVEN, THE COTTAGE CHEESE. I MEAN THE COTTAGE CHEESE. I
THINK THERE IS A TANG IN THERE AND IN
THE COTTAGE CHEESE. I LOVE IT. YOU GOT A REAL
FUTURE. THIS D THANK YOU SO MUCH. THIS WAS
AMAZING. AND FOR THIS RECIPE AND MORE
HEAD TO TODAY.COM/FOOD AND DON’T FORGET THE BOOK IS
CALLED FOOD IQ. AND YOU CAN FIND OUT MORE ABOUT
IT ON TODAY.COM/SHOP THIS MORNING, AN ELEVATED TWIST
ON A CLASSIC CHILDHOOD DISH.
IT’S COZY RECIPE. THAT’S GOT A SURPRISE INGREDIENT THAT KIDS AND KIDS AT HEART ARE
GONNA LOVE JOINING US, CHEF TV,
HOST ELENA BESSER. GOOD MORNING. GOOD MORNING AL. SO THIS IS NOT
YOUR AVERAGE UH MAC AND CHEESE.
A LOT OF DIFFERENT STUFF. THERE ARE SOME REALLY FUN
INGREDIENTS AND WE’RE ACTUALLY THROWING IT BACK
TO MY FIRST SEGMENT WHERE I MADE THREE
DISHES WITH SWEET POTATOES AND WE’RE USING SWEET
POTATOES HERE TODAY TO MAKE A SWEET POTATO MAC AND
CHEESE WITH A LITTLE BIT OF MISO PASTE. THAT’S SECRET INGREDIENT. AND LISTEN, I’M A FAN OF THE MICROWAVE. I’LL
BE HONEST. SOMETIMES YOU GOT TO USE IT AND
IF YOU’RE IN A PINCH AND YOU
DON’T WANT TO TURN THE OVEN ON AND
WAIT AN HOUR TO BAKE YOUR SWEET
POTATO. ALL YOU GOT TO DO IS TAKE YOUR
SWEET POTATO, POKE SOME HOLES IN
IT, TAKE A DAMP PAPER TOWEL, ROLL IT
ON UP, GIVE IT A LITTLE TUCK IT
INTO BED, POP IT INTO THE MICROWAVE AND
MICROWAVE IT FOR ABOUT 8 TO 10
MINUTES, DEPENDING ON HOW THICK THAT
SWEET IS. AND YOU’RE LEFT WITH A
PERFECTLY COOKED SWEET POTATO AND IT PEELS EASILY. IT’S A
GREAT LITTLE SNACK RIGHT WHEN I WAS IN COLLEGE, I USED TO EAT SWEET POTATOES AS
A SNACK ALL THE TIME AND IT’S A WONDER I ENDED UP IN
THE FOOD WORLD. OK. HERE WE GO. SO WE’RE GOING
TO CHOP THESE UP. GIVE THEM A
NICE ROUGH CHOP. THOSE ARE GOING TO END UP IN OUR
SAUCE LATER ON, BUT WE GOT TO BUILD THE
FOUNDATION OF OUR SAUCE. SO A GOOD MAC AND TYPICALLY STARTS WITH A RO. BUT TODAY INSTEAD OF USING
FLOUR, WE’RE USING ME. SO NOW WHAT IS OK. ME? SO PASTE IS A FERMENTED SOY BEAN
PASTE AND IT GIVES YOU ALL OF THAT BOLD MOMMY
RICH FLAVOR. YES. IT’S THE FOUNDATION OF ANY
MISO SOUP. AND IT IS ONE OF MY FAVORITE
INGREDIENTS TO JUST ADD THAT DEPTH TO WHATEVER
YOU’RE MAKING. THIS IS BUTTER A LITTLE BIT OF
BROWN SUGAR, YOU’RE GONNA ADD IN THAT MISO
CASE AND THEN YOU’RE GOING TO
ADD IN SOME MILK, GIVE IT A NICE WHISK AND THAT’S
GOING TO BE OUR FLAVOR BOOSTER AND OUR
THICKENING AGES. SO YOU’RE GONNA KEEP WHISKING
THAT AROUND ONCE IT’S ALL DONE. YOU CAN EITHER USE AN IMMERSION
BLENDER RIGHT IN THE SAUCE OR YOU COULD POP IT INTO A HIGH
SPEED BLENDER IF YOU WANT. WE GOT OUR SWEET POTATO THAT
WILL GO IN AS WELL AND THEN, OH SEE YOURSELF THAT ON BLENDED UP. OK. WE’VE GOT SOME MORE BUTTER
HERE OR MY FAVORITE TOPERS. A LITTLE PANKO BREADCRUMBS, A JAPANESE STYLE BREAD CRUMBS AND SOME WHITE SESAME SEEDS. ADD
THAT ON IN THERE. YEAH, FOR A
LITTLE NUTTINESS. AND WE’RE GONNA GIVE IT A GOOD
OLD LIKE A LITTLE YEAH, WE LOVE THAT AND IT’S GOING TO GET NICE AND GOLDEN AND GIVE US A LITTLE
EXTRA TEXTURE. A LITTLE CRUNCHY, CRUNCHY. SO THOSE ARE ALL DONE. AND THEN
WE’RE GOING TO TAKE OUR SHELLS
BECAUSE I LOVE AN ADULT. SO THESE ARE, THESE ARE ALREADY COOKED. WE’RE
POPPING THEM INTO THAT SAUCE. WE’RE GOING TO GIVE THEM A GOOD
OLD FASHIONED STIR AND THEN YOU KNOW MY
FAVORITE INGREDIENT NOW, SO WE ADD IN SOME OF THAT PASTA
WATER AND THAT HAS ALL THOSE
STARCHES FROM THE PASTA, WHICH IS GOING TO MAKE SURE THAT
THE SAUCE STICKS TO THE NOODLE. OK. AND YOU LET IT COOK DOWN AND
YOU LET IT COOK DOWN A LITTLE,
LET IT THICKEN UP. AND HERE WE GO, WE’VE GOT OUR
MISO SWEET POTATO MAC AND CHEESE. YOU TOP IT WITH, WITH BREAD CRUMBS. GIVE IT A LITTLE
BIT OF CHEESE. WAIT, SO IT DOESN’T HAVE AS MUCH
CHEESE IN IT. THERE IS A LITTLE BIT OF CHEESE
THAT GETS MIXED IN, BUT IT’S NICE BECAUSE THE SWEET
POTATO IS MAKING YOU FEEL LIKE YOU’RE
ENJOYING ALL THIS CHEESE POTATO. THERE WAS SUDDENLY AN UPRISING
GOING ON OVER THERE. BUT HOW DOES IT TASTE REALLY GOOD? THE KIDS EAT THIS? I KNOW. I MEAN, YOU’RE LIKE, YOU KNOW, SUDDENLY WE LOST YOU. WELL, LIKE TATER TOTS, YOU KNOW, NICE LITTLE SWEETNESS THAT BROWN
SUGAR REALLY BRINGS OUT ALL OF THE DIFFERENT. IT REALLY IS. I’M HAPPY YOU LIKE IT. I REALLY DO. I KNOW. ONCE AGAIN. THANKS SO
MUCH. WE REALLY APPRECIATE IT. IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH CUBES IN THE OVEN AT 400 FOR ABOUT 25 MINUTES TO
GET THEM SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES AND WE’RE GONNA
START OUR INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT. A LITTLE BIT
OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE
HOT SAUCE. BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN, I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUP SCOOPS
TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT ARE REALLY HIT
THE SWEET SPOT. CHOCOLATE PEANUT BUTTER CRUNCH
CUPS, TWO CUPS OF SEMI SWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND
WE ARE READY FOR OUR MUFFIN TIN
AND DISTRIBUTE THE CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS. SO THEY DON’T STICK TO THE
CHOCOLATE AND I PRESS DOWN TO
FIRM THE SHAPE AND JUST ONE MORE
THING YOU CAN SPRINKLE SOME
COARSE SEA SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, WE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT.
PERFECTLY. PORTION CONTROL. YOU JUST POP
THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. I THINK WE CAN EAT THE WHOLE
THING. YOU SEE US LEANING FORWARD AS IF THAT’S GONNA HELP. ONE DAY WE’LL
GET FOOD AGAIN. I KNOW FOR THESE RECIPES AND
MORE JUST HEAD TO
TODAY.COM/FOOD. MOST PEOPLE WOULD AGREE. MAC AND CHEESE IS PRETTY
PERFECT THE WAY IT IS. BUT WHAT
DO YOU SAY? WE KICK IT UP ENOUGH. I KNOW WHO CAN DO IT. MAYBE
WE’LL THROW A LOBSTER ON THERE.
OK. SO WE ASKED SELF PROCLAIMED MAC
AND CHEESE CONNOISSEUR AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? DAVID. WE’RE GONNA KICK IT UP A
NOTCH. WE LIKE THE IDEA. SEVERAL
NOTCHES, SEVERAL NOTCHES. OK. WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO, VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE YOU
IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I
HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS. FEEL FREE TO USE LA UH UH LOBSTER TAILS IF YOU WANT
TO AS WELL. SHRIMP CHICKEN
BACON, YOU MAKE IT YOURS. SO RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES AND YOU
DON’T WANT TO RUSH THIS PROCESS BECAUSE SEAFOOD CAN COOK VERY
QUICKLY AND YOU DON’T WANNA
OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT WHAT YOU WANT. DO YOU SEE THAT? LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE. WHAT YOU WANT TO DO NEXT IS YOU USE FROZEN LOBSTER. I KNOW.
DOES THAT SOUND LIKE SOMETHING? BUT COULD YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. BUT YES, FROZEN SEAFOOD WORKS
THAT WAY. YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT.
YOU’RE GOOD TO GO. CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES, LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER. YOU WANT TO
DO. NEXT IS YOU WANT TO MAKE
YOUR ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE.
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE MILD
SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE
HAVE SHARP CHEDDAR FOR THAT NICE LITTLE
TANG WHERE IT HITS YOU RIGHT
BACK HERE. SO IT’S ALL ABOUT BALANCE. ALL
ABOUT BALANCE LADIES. ALL RIGHT.
SO VERY EASY. DON’T BLINK. YOU MIGHT MISS THE
STEPS TO THE ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES? SO HEAVY CREAM? IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF
HOMOGENIZED WITH THAT HEAVY
CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR BECAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR, I DO IT BECAUSE WHY NOT SO INTO
THERE, WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW, IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE SWEETNESS AND
BALANCE EVEN MORE SO TO THAT
LOBSTER MAC AND CHEESE. WOW. OK. I ASSUME WE GOTTA ADD THE CHEESE.
WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE. WE WANNA ADD OUR
PASTA. I LOVE USING CAVATAIO. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRY MACARONI. NO, THAT THERE ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND WE WANNA ADD THAT CHEESE ON TOP. WE HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL, WE
PUT THAT INTO THE OVEN, OVEN, TAKE IT OUT IT. DID YOU SEND US? OH, WAIT RIGHT THERE. DID YOU SEE THAT BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? OH, THAT CHEESE. CAN YOU PASS ME
THAT CHEESE, PLEASE? DAVID. I JUST WANT A
HUG. I WANT A HUG. I WANT A HUG. VIRTUAL HUG. DAVID. DAVID. THIS WAS
AWESOME. AND YOU’VE GOT MAC AND CHEESE
LOVERS IN YOUR HOUSE, THIS IS A RECIPE FOR YOU VEGAN
CHEF AND COOKBOOK AUTHOR CHLOE
COSTAR CREATED A CREAMY AND CRAVEABLE
PLANT BASED PASTA. THAT’S GOOD FOR YOUR HEALTH.
IT’S GOOD FOR THE EARTH. FIRST OF ALL, YOU’RE CUTE AS A
BUTTON. WE CAN’T EVEN, WE CANNOT
HANDLE YOUR CUTENESS. OK. WE’RE GONNA BEGIN THERE. HOW
ARE YOU? GOOD MORNING. AND JENNA, DO YOU GUYS EVER FEEL LIKE EATING A
COMFORTING BOWL OF CREAMY MAC
AND CHEESE? BUT YOU STILL WANT TO GET YOUR
GREENS. SO IT’S EARTH DAY. WE CAN HAVE
BOTH WERE MAKING MAC AND GREENS
AND IT’S SO EASY. THIS IS GOING TO COME TOGETHER IN MAC AND GREENS IS SUCH A GOOD
IDEA. AND THIS GOOD FOR THE EARTH BECAUSE WE’RE
NOT, IT’S DAIRY FREE, BE FREE. UM EXACTLY. THERE’S NO CHEESE,
NO DAIRY, TONS OF GREENS,
ANTIOXIDANTS, VITAMINS. SO WE’RE GONNA START BY JUST
BOILING OUR PASTA. I LIKE TO USE A NICE SHELL OR
ELBOW FOR MAC AND CHEESE. YOU COULD USE ANY SHAPE. YOU
COULD ALSO USE GLUTEN FREE. UM AND I LIKE TO SALT THE PASTA
WATER BECAUSE THIS IS REALLY YOUR ONLY CHANCE
TO FLAVOR THE ACTUAL PASTA AND GIVE THAT A NICE ST AND WE’RE GOING TO WANT A NICE
AL DENTE NOODLE LOOKS SO GREAT. LET’S GET STARTED ON THE SAUCE.
IT’S SO SIMPLE. SO WE’RE GOING TO START WITH A
BLENDER SINCE WE’RE NOT USING
ANY DAIRY, WE’RE GOING TO HAVE A CUP
OF WATER. WE’RE ADDING A CUP OF
RAW CASHEWS. THIS IS GONNA MAKE OUR NICE
CREAMY TEXTURE AND BASE. WE’RE
GONNA BLEND THAT UP. AND IF YOU DON’T HAVE UM A HIGH POWERED BLENDER, YOU CAN JUST SOAK THE CASHEW
NUTS OVERNIGHT TO SOFTEN THEM A BIT AND BLEND THAT UP INTO A
NICE SILKY CREAM SAUCE. SO YUMMY, THEN I LIKE TO MOVE TO THE FOOD
PROCESSOR. THIS PRESERVES A
LITTLE BIT OF TEXTURE. WE’VE GOT FIVE OUNCES OF FRESH
SPINACH IN HERE. YOU CAN USE A BAG FROM THE
GROCERY STORE. YOU CAN ALSO SHOP
LOCAL. IF YOU CAN FROM FARMERS MARKET.
WE’RE ADDING PARSLEY. THIS IS A
SUPER GREEN DISH. I DON’T MEASURE A CUP OF
PARSLEY. I JUST LIKE TO RIP IT STRAIGHT
FROM THE BUNCH LIKE THAT. A HANDFUL IS ABOUT A CUP AND STEMS ARE OK. THIS IS EARTH DAY.
WE’RE NOT GOING TO WASTE. I THEN LIKE TO ADD A QUARTER CUP
OF OLIVE OIL. AND YOU COULD USE ANY M MILD OIL. YOU COULD USE COCONUT
OIL OR ANY OIL THAT YOU HAVE ON
HAND. A TEASPOON AND A HALF OF SALT AND THREE GARLIC CLOVES. AND
ITALIAN LOVE TO ADD GARLIC AND
INTO MAC AND CHEESE. AND THEN WE’RE GOING TO JUST
BLEND THAT UP. WOW, THAT IS, THAT LOOKS GOOD FOR YOU AND
YOU’LL SEE THE GREENS, THEY’RE
FRESH, WE’RE NOT EVEN COOKING THEM,
WHICH IS GREAT. WE’RE GOING TO PRESERVE ALL
THOSE VITAMINS AND THEN WE’RE GONNA ADD IN A
CASHEW CREAM SAUCE. SO WHAT GIVES IT THE CHEESY
FLAVOR? IS IT THE CASHEW?
REALLY? IT’S THE GARLIC, IT’S THE, THE CREAMINESS FROM THE CASHEW
AND IT’S A REALLY MELLOW MILD, JUST DELICIOUS COMFORTING DISH. UM I LIKE TO EAT THIS ALL THE
TIME. I WANT THAT DONE. WAS THAT NOT EASY? SIMPLE. AND I THINK FOR PEOPLE WITH LACTOSE ISSUES TOO BRILLIANT. EXACTLY. IT’S ALL PLANT BASED AND DAIRY
FREE, WHICH IS GOOD FOR THE EARTH AND
GOOD FOR GOOD FOR YOU. AND ALSO YOU CAN JUST EAT MORE
OF IT AND FEEL REALLY LIGHT. UM I’M GONNA GO AHEAD AND TOSS
THIS WITH MY HOT DRAINED PASTA. I MEAN, SO EASY, SO SIMPLE AND SO JUST DON’T EVEN WARM. THE F THE,
THE UH, ISN’T WARM OR IS THE CASHEW
WARM? ONCE YOU JUST HIT IT WITH THE
WARM PASTA, IT KIND OF MELTS IN AND YOU CAN HEAR IT, IT SOUNDS
LIKE MAC AND CHEESE IS VERY
CREAMY AND SMOOTH. AND THEN I’M GONNA SERVE SOME
UP. SO YOU’RE REALLY GETTING A TON
OF GREENS, BUT YOU GET TO EAT
THEM ON PASTA. ACTUALLY, WHEN I FIRST
MADE THIS DISH, I WANTED TO CALL
IT CHLOROPHYLL MAC BECAUSE IT WAS LIKE SO MUCH ANTIOXIDANT IN VITAMIN. MY MOM
SAID THAT SOUNDED REALLY WEIRD. SO WE WANT MAC AND GREEN. SO I’M GONNA, THEN I LIKE TO TOP
IT WITH SOME CHILI FLAKES AND BLACK PEPPER AND THERE WE HAVE IT. THAT’S OUR
MAC AND GREENS. IT’S SO EASY. IT LOOKS SO GOOD. WELL, BECAUSE YOU
HAVE SO MUCH EXTRA. WHAT IF WE PUT SOME IN THE
FRIDGE AND WE WANT TO HAVE IT
THE NEXT DAY. HOW, HOW DO YOU REHEAT IT? GREAT IDEA. SO I ACTUALLY LIKE TO FREEZE IT. UM, JUST LIKE THIS, YOU CAN
TAKE, TAKE YOUR BIG BATCH, YOU CAN THROW IT IN THE FREEZER
AND THEN JUST, UM, HEAT IT OVER
STOVE TOP AND IT, IT, UM, CONSTITUTES PERFECTLY. YOU CAN
ADD A LITTLE BIT OF WATER. YOU CAN EAT LEFTOVERS, EITHER
COLD KIND OF LIKE A PASTA SALAD OR YOU CAN EAT THEM HEATED UP.
SO THIS IS A REALLY NICE FLEXIBLE
DISH, A GREAT THING TO MAKE IN THE WEEK AND ENJOY WHAT WE LOVE HOW YOU HAD THE V FOR KIDS. THAT’S SO SMART.
THANK YOU, CHLOE. YOU CAN MAKE
THIS RECIPE AT HOME. GO TO TODAY.COM/. SO WE THOUGHT WE WOULD CELEBRATE
WITH THE NEWEST FLAVOR AND I’M
KIND OF SCARED JERRY, BY THE WAY. HI JERRY. THIS IS JERRY WITHOUT HIS MASK.
HE JUST DIDN’T HAVE HIS MASK.
DON’T SEE. THANK YOU THIS TIME. NOW, THIS BOOKS, IT’S CALLED WELL KRAFT
TEAMED UP WITH LEWIN ICE CREAM
TO CREATE. THIS IS, THESE ARE TWO OF MY
FAVORITE THINGS. AS IF TWO OF MY
FAVORITE THINGS HAD A BABY MAC AND CHEESE AND ICE CREAM AND HODA’S LOOKING
A LITTLE WORRIED CHEESE, ICE CREAM, MAC AND CHEESE. IT ALSO HAS
PASTA. WELL, I LIKE PASTA BUT
LET’S SEE. THEY WANTED TO COMBINE TWO ICONIC COMFORT FOOD. NOT 23. IT TASTES JUST LIKE MAC AND
CHEESE FROZEN, BUT I THINK IT’S GOOD. IT’S SALTY. IT’S LIKE SALTY ICE
CREAM. OH, IT DOES. IT TASTES LIKE MAC AND CHEESE. THE AFTERTASTE REMINDS ME OF MY
KIDS’ DINNER. OH, TRUFFLE. CAN YOU IMAGINE
ADDING A LITTLE TRUFFLE OR
LOBSTER AS JERRY SAID. SO WHAT BETTER WAY TO KICK IT
OFF THE START OF SUMMER? THAT IS THEN WITH SOME ICE CREAM
TODAY. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JOE MARTIN IS HERE
WITH US. SHE MADE IT TREAT. DID YOU GET IT OUT OF YOUR T I KNOW I HAVE LIKE, ALL RIGHT. WELL, I RECENTLY
CHATTED WITH COOL HOUSE. FOUND A CASE WHOSE FROZEN DESSERT COMPANY
BEGAN OVER 10 YEARS AGO AND IT ALL STARTED WITH A SWEET
LOVE STORY. TAKE A LOOK, FULL DISCLOSURE. THIS WAS MY DINNER. I HAD TWO ICE CREAM SANDWICHES FOR DINNER
JILL. IT’S A COMPLETE MEAL. NATASHA CASE IS LIVING THE SWEET
LIFE. SHE AND HER WIFE FREYA
ESTRELLA ARE THE CO FOUNDERS OF SCHOOLHOUSE, A FROZEN DESSERT COMPANY SERVING
UP PREMIUM ICE CREAM PINTS AND NOVELTIES. AN IDEA INSPIRED
BY NATASHA’S TIME IN
ARCHITECTURE SCHOOL. THE LIGHT BULB MOMENT WAS ONE OF
MY PROFESSORS CRITICIZED THIS
MODEL I HAD MADE. HE SAID THAT WHAT YOU MADE LOOKS LIKE THE
LAYER CAKE. SO THAT NIGHT I WENT HOME AND
BAKED IT AS A CAKE AND I WAS
LIKE, I’M HOOKED ON THIS IDEA. EVERYONE WANTS TO CONGREGATE
AROUND FOOD AND IT’S MEMORABLE AND IT’S FUN YOU
TAKING SORT OF A SLIGHT TO YOUR WORK AND
TURNING IT AROUND IS REALLY SUCH
A VALUABLE LESSON. SO AS PART OF THIS FOOD NEEDS
ARCHITECTURE, WEIRD CONCEPT WHICH I WAS BY
THEN CALLING ARCHITECTURE, I STARTED MAKING ICE CREAM
SANDWICHES FROM SCRATCH AND I MET MY CO-FOUNDER FREYA
STROLLER. THE TWO STARTED DATING AND IT
WASN’T LONG BEFORE THE TWO FELL
IN LOVE OVER ICE CREAM. WHAT’S THE DEAL WITH THESE ICE
CREAM SANDWICHES? BECAUSE I BROUGHT ONE ON THE
FIRST DATE, BUT IT TOTALLY
MELTED. SO SHE WAS LIKE, YOU OBVIOUSLY,
IF THEY NEED HELP, NATASHA AND FREYA RESEARCHED THE
FROZEN DESSERT INDUSTRY AND
FOUND THERE WERE NO BRANDS OUT THERE
THAT RESONATED WITH THEM. I THINK AS MILLENNIALS, AS
WOMEN, AS GAY WOMEN, FREYA AS A WOMAN
OF COLOR, JUST LIKE THERE WAS NO STORIES
THERE THAT WERE LIKE, OH,
THAT’S, THAT’S WHAT FEELS LIKE AUTHENTIC
TO US. SO WE THOUGHT, WHY NOT CREATE
THE BRAND THAT WE WANT TO BUY? AND SO IN 2009, THEY CREATED
COOL HOUSE, BUT THE COUPLE NEEDED A WAY TO
SELL THEIR ICE CREAM. LET’S RE INVENT THE ICE CREAM
TRUCK FOR OUR GENERATION. WE BOUGHT A $2700 PIECE OF, YOU
KNOW, ON CRAIGSLIST UH WITH NO
ENGINE. SO WE THOUGHT, OK, WHAT’S THE BIGGEST EVENT THAT
THE TWO OF US CAN THINK OF
COACHELLA MUSIC FESTIVAL? BUT HOW ARE WE GONNA GET A
TRUCK? NO ENGINE TO THE DESERT. BUT WE FIGURED OUT THAT IF WE
JOIN AAA PLATINUM, WE GOT ONE
FREE TWO MILE TOW. SO IN THE MORNING AT COACHELLA
AND THEY TOWED US TO THE DESERT AND THAT THE
LEGEND WAS BORN AFTER THEIR DEBUT AT COACHELLA. THE CO FOUNDERS BEGAN CATERING
EVENTS AND ROLLING OUT THEIR ICE CREAM INTO GROCERY
STORES. THAT MUST HAVE BEEN REALLY
INTERESTING FOR YOUR
RELATIONSHIP. YOU KNOW, YOU’RE GROWING A
BUSINESS. BUT THEN ALSO LIKE I
CAN IMAGINE THERE WERE SO MANY LAUGHS BUT
THEN ALSO SO MANY CHALLENGES. WE’RE
SELLING ICE CREAM, WE’RE
BRINGING PEOPLE JOY. SO IT WAS THIS ALSO REALLY
ROMANTIC WAY TO LIKE BECOME SO
CLOSE, LIKE DRIVING AN ICE CREAM TRUCK
INTO THE SUNSET BUT FOUR YEARS
INTO THEIR BUSINESS, THE COUPLE’S PROFESSIONAL
RELATIONSHIP HIT A BUMP IN THE ROAD AND FREYA LEFT THE
COMPANY. WE JUST STARTED TO LIKE ARGUE
AND SHE WROTE TO OUR ANGEL
INVESTOR. SHE’S LIKE, I CAN’T WORK FOR OR
WITH NATASHA SEND AND I JUST KNEW THAT WAS THE
END. SO WE STAYED TOGETHER AND SHE,
SHE’S STILL MY MENTOR AND TOUGHEST CRITIC AND BIGGEST
CHAMPION. NOW MARRIED TO FREYA WITH TWO
KIDS, NATASHA IS LEADING THE
COMPANY ON HER OWN. SHE’S COMMITTED TO USING HER ICE
CREAM PLATFORM TO GIVE BACK. I HAD NEVER REALLY THOUGHT ABOUT KAS AS LIKE JUST ICE CREAM THAT
CAN BE A CANVAS FOR LIKE, YOU KNOW WHAT WE CAN STAND FOR
TO HELP MAKE THE WORLD A BETTER
PLACE. WE DID THIS FLAVOR FOR PRIDE,
FOR EXAMPLE, ENJOYMENT FOR ALL AND WE GAVE
BACK TO THE OKRA PROJECT WHICH DELIVERS
NUTRITIOUS MEALS TO BLACK TRANS
COMMUNITY. AND IN NEW YORK, COOL HOUSE IS ALSO DOING GOOD
FOR THE PLANET RECENTLY DEBUTING THEIR
ANIMAL FREE DAIRY ICE CREAM TODAY. COOL HOUSE HAS SOLD CLOSE TO 20
MILLION ICE CREAM SANDWICHES AND CAN BE FOUND AT
THOUSANDS OF STORES WORLDWIDE. DO YOU EVER TAKE A MOMENT TO
JUST SAY WE STARTED IN THE BACK
OF A TRUCK WITH NO ENGINE AND NOW WE’RE IN 6000 RETAILERS.
THINK ABOUT BEING A KID. AND LIKE IF I THOUGHT OF, OH, I
COULD BE AN ICE CREAM LADY AND I
COULD DO ALL OF THAT. LIKE THAT’S PRETTY COOL. THIS IS AMAZING. WHAT DO YOU
THINK THIS IS DAIRY FREE? YEAH. SO
IT’S DAIRY FREE. A LOT OF THEM
ARE. SOME AREN’T, SOME ARE AND THERE’S ALL
DIFFERENT CONES AND ICE CREAM SANDWICHES AND AS YOU SAW
IN THE UM IN THE P THAT ISN’T, THAT’S THE DAIRY
FREE ONE. BUT THEY HAVE, THEY’RE COMING OUT WITH ALL
DIFFERENT UM TYPES AND THEY’RE
CONTINUING TO EVOLVE. IT’S SUPER DELICIOUS. AND ALSO UM WHAT A BEAUTIFUL
LOVE STORY THAT THEY MET OVER
ICE CREAM. I LOVE THAT SWEET STORY. A LOT OF PEOPLE TOGETHER. I LOVE
ICE CREAM. IT DOES AND THEY STARTED TO
COACHELLA. I MEAN, IT’S JUST A GREAT STORY OF
GETTING INTO AN INDUSTRY THAT
NOBODY HAD ANY EXPERIENCE IN THE TRAIL AND JUST LOVING IT AND WAS THERE FOR DINNER. I HAD TWO
ICE CREAM SANDWICHES FOR DINNER. THERE’S NOTHING WRONG WITH THAT. ICE CREAM HAS A SPECIAL PLACE IN
DYLAN DRYER’S HEART. YOU REMEMBER WHEN SHE WORKED AT
HER FIRST JOB? DID WE NOT
CONTINUE THE STORY? WHAT’S A GREAT STORY? OK. WHEN
YOU WORKED AT THE ICE CREAM? YES, THAT WAS A GREAT STORY. AND
YOU WERE IN THE MOVIE IN THE
BACKGROUND? OK. WHAT’S THAT ABOUT THE STORY? YOU’RE GONNA
SAY THAT AND SHE GOT FIRED.
YEAH, WE ARE BACK AND NOW TURNING TO
ICE CREAM. BUT WHEN YOU IMAGINE SUMMER’S
FAVORITE TREAT, YOU CERTAINLY DON’T THINK OF IT
AS A HEALTHY FOOD. NO, NO, YOU DO NOT. WELL, THERE’S A WOMAN IN CHICAGO WHO
WAS DETERMINED TO CHANGE THAT
PERCEPTION AND OUR RESIDENT ICE CREAM
EXPERT RECENTLY GOT TO MEET HER. WELL, I GUESS THAT’S ME. ALL RIGHT. I HAVE TO ADMIT I WAS A LITTLE BIT SKEPTICAL OF
A PLANT BASED GELATO. IT CLAIMS TO BE GOOD FOR YOU,
BUT I WAS HAPPY TO TRY IT OUT IN THE NAME OF RESEARCH. OF
COURSE. AND HERE’S THE SCOOP.
NOT ONLY IS KAYLEEN DUNA REDEFINING SWEET TREATS. SHE’S THE FIRST IN HER INDUSTRY
TO MAKE THEM HEALTHIER FOR THE
ENVIRONMENT TOO. ONCE I FELT WHAT IT FELT LIKE TO
BREATHE FOR THE FIRST TIME AND GET THAT FULL
BREATH OF AIR. I THINK IT UNLOCKED SOMETHING
WHERE I JUST WANTED TO KEEP
EXPLORING FOR KAYLEE DUNA LIFELONG HEALTH ISSUES LED HER
ON A MISSION. TAKE ME BACK TO WHY YOU EVER
STARTED EXPLORING PLANT BASED
DIETS. GROWING UP, I SUFFERED REALLY SEVERE CASES
OF BOTH ASTHMA AND ALLERGIES AND SAW ALL THESE
DOCTORS AND SPECIALISTS AND EVERY ONE OF
THEM TOLD ME THIS IS JUST THE
WAY I WAS BORN. BUT THEN WHEN I WAS 20 FIVE YEARS OLD, I WAS LIVING IN
BALI INDONESIA AND EMBARKED ON A
PLANT BASED DIET. KAYLEY SAYS WITHIN TWO WEEKS,
HER SYMPTOMS DISAPPEARED. I REALLY FELT LIKE IT WAS MY
MISSION IN LIFE TO SHARE THIS REALLY POWERFUL
STORY WITH MORE PEOPLE TO LET THEM KNOW THAT YOU REALLY
HAVE MORE AGENCY AROUND YOUR HEALTH THAN
YOU MIGHT REALIZE. SHE EMBARKED ON A CAREER CHANGE
FIRST BECOMING A HEALTH COACH AND INSPIRING OTHERS TO
VIEW FOOD AS MEDICINE. IT WAS VERY, VERY POWERFUL WORK. BUT ONCE I KIND OF A YEAR AND A
HALF IN, I ULTIMATELY FELT LIKE I NEEDED TO MAKE A BIGGER
IMPACT. AND SO IF I COULD REALLY TARGET
THE ROOT CAUSE OF AT LEAST WHAT A LOT OF THESE
PEOPLE ARE SUFFERING FROM. IT’S JUST THE FOOD BEING OFFERED
TO CONSUMERS AND SHE DID TARGETING A RATHER
UNEXPECTED FOOD. HOW DID YOU DECIDE ICE CREAM WAS
THIS NICHE AREA THAT YOU WANTED
TO FOCUS ON? I THOUGHT THAT THAT WOULD BE A
REALLY POWERFUL PLACE TO START BECAUSE
PROVING THAT YOU CAN DO THAT IN A NUTRIENT DENSE WAY
REALLY SHOWS THAT YOU CAN DO IT
PRETTY MUCH ANYWHERE IN 2017, KYLE LAUNCHED SACRED SURF A PLANT
BASED GELATO MADE WITH YOUNG COCONUT MEAT AND PACKED
WITH SUPERFOODS AND NUTRITION. IN A THING OF ICE CREAM, WE’VE
GOT ACTIVATED CHARCOAL, TIGER
NUT FLOUR AND TUNA PURAN. IT, IT SOUNDS HEALTHY,
BUT I DON’T KNOW WHAT THEY ARE. SO WE REALLY TRIED TO RECREATE
THIS NOSTALGIC COOKIES AND CREAM BUT REALLY ONLY WORKING
WITH NUTRIENT DENSE INGREDIENTS. SO OUR HERO IN THAT FLAVOR IS
TIGER NUT FLOUR, WHICH TIGER NUTS ARE ACTUALLY
NOT A NUT AT ALL. THEY’RE THIS ROOT VEGETABLE AND
THEY’RE PACKED WITH RESISTANT
STARCH. SO REALLY GOOD FOR YOUR
DIGESTIVE HEALTH. I LIKE TO COOK AND THEY’RE ARE
CERTAIN HEALTHY INGREDIENTS THAT ARE JUST REALLY
HARD TO MAKE WORK. WHAT WAS THE TRIAL AND ERROR
PROCESS LIKE WHAT MAKES ICE CREAM REALLY RICH AND CREAMY IS
A LOT OF FAT. A LOT OF SUGAR AND GUMS AND
STABILIZERS. AND WE DON’T USE
ANY OF THAT. THIS YOUNG THAI COCONUT MEAT,
IT’S A PULP MATERIAL. SO IT’S GOT A LOT OF EXTRA FIBER
AND THAT’S WHAT LENDS ITSELF TO THE REALLY
RICH AND CREAMY TEXTURE. TWO YEARS LATER, WHOLE FOODS
STARTED STOCKING SACRED SYRUP.
WHAT WAS THAT MOMENT? LIKE? VERY, I WANTED THE PRODUCTS TO WORK. I WANTED PEOPLE TO LOVE IT AND
WE WERE REALLY, REALLY WELL
RECEIVED. BUT THE CHERRY ON TOP KAYLEE NOT
ONLY FIGURED OUT A WAY TO MAKE ICE CREAM
RELATIVELY HEALTHY FOR
CUSTOMERS, BUT FOR THE ENVIRONMENT TOO, I THINK ONE OF THE COOLEST
THINGS IS, IS THE ACTUAL
PACKAGING. I HAD NO IDEA THAT THE REGULAR CARTON
THAT YOU GET REGULAR ICE CREAM IN IS NOT ACTUALLY
BIODEGRADABLE IS NOT RECYCLABLE. HOW IS THIS, THIS CARTON
DIFFERENT? WHAT PEOPLE DON’T RECOGNIZE IS
BECAUSE IT LOOKS LIKE PAPER. THERE’S ACTUALLY A THIN PLASTIC
LINING ON THE INSIDE THAT ACTS AS A MOISTURE BARRIER THAT
ESSENTIALLY RENDERS IT TRASH. AND SO WHAT WE’VE DONE IS WE’VE
REPLACED THAT PLASTIC MOISTURE BARRIER WITH A
WATER BASED BARRIER. SO THERE’S NO PLASTIC AT ALL IN
OUR CONTAINER, WHICH MAKES IT
FULLY RECYCLABLE, COMPOSTABLE AND BIODEGRADABLE
RIGHT AT HOME. COOKIES AND CREAM. AS FOR THE
TASTE TEST LOOKS LIKE A THUMBS UP WHAT’S DOING IN THE MIDDLE WANTED SOME TOO. HEY, IT’S
HEALTHY FOR EVERYONE. UM SO I ASKED KAYLE, WHAT OTHER FLAVORS UH SHE WOULD
LIKE TO MAKE NEXT AND SHE SAID THERE’S BEEN OVERWHELMING
REQUESTS FOR A BERRY FLAVOR AND
A COFFEE ONE. AND AFTER THAT, SHE MIGHT TACKLE
SOME MORE ITEMS IN THE FROZEN
FOOD AISLE. SO WE’VE KIND OF GOTTEN ON THIS
KICK AT OUR HOUSE WHERE, YOU
KNOW, IF YOU FINISH YOUR DINNER, YOU
HAVE DESSERT. AND CALVIN LOVES ICE CREAM. HE IS OBSESSED WITH THIS ICE
CREAM AND I HAVE NO GUILT GIVING
IT TO HIM. SO LIKE IT’S FULL OF THESE
ANTIOXIDANTS AND HEALTHY
INGREDIENTS, NOT FULL OF FAT AND SUGAR. AND HE GETS IN ON IT TOO. HOW ABOUT
IT? AND BOSCO TOO LOOKED LIKE BOY WHO MAY BE THE NEW YORK JETS
BIGGEST FAN. YEAH, FOR GOOD REASON. SO NOT ONLY DOES HE LOVE HIS
TEAM, HE LOVES THEM EVEN MORE
WHEN THEY WIN. BECAUSE EVERY TIME THAT HAPPENS, HE GETS ICE CREAM NBC S JESSE
KIRSCH INTRODUCES US TO THIS LITTLE GUY
WHO’S BECOME A SUPER FAN INCOMPLETE AND THE JETS WILL WIN IT EVERY TIME WE SEE THIS, JOHNNY ROSANNA GETS SOME OF THAT
WHEN YOU GET ICE CREAM. WHAT’S YOUR GO TO THAT SWEET TREAT EARNED THIS SIX
YEAR OLD NEW YORK JETS SUPER
FAN. THE NICKNAME JOHNNY ICE CREAM.
THANKS TO A DEAL WITH DAD. THAT’S BECOME AN ADORABLE VIRAL
SENSATION. MY DAD ALWAYS TAKES ME FOR ICE
CREAM WHEN THE NEW YORK JETS
WIN. HOW MANY TIMES DO YOU THINK MY
DAD IS GONNA TAKE ME FOR ICE
CREAM? A LOT OF TIMES AS THE OFFICIAL ATLANTIC
HEALTH SYSTEMS JETS, KID REPORTER JOHNNY ASKED ROOKIE
CORNERBACK SAUCE GARDNER THAT HARD HITTING QUESTION AT
TRAINING CAMP 62 YARDS FOR THE TOUCHDOWN. TURNS OUT GARDNER WAS SPOT ON
SIX WINS ALREADY THIS YEAR. EVERY ONE FOLLOWED BY A VIDEO OF
JOHNNY TACKLING ICE CREAM. OH, THAT’S A GOOD BITE. HOW WAS THE ICE CREAM WHEN WE BEAT PITTSBURGH? HE MADE ME SIT THERE AND TRY TO
SEPARATE ALL THE BLACK AND
YELLOW SPRINKLER. NO WAY. YEAH, DID NOT SUCCEED. JOHNNY HAD ICE
CREAM SIX TIMES THIS YEAR. ACTUALLY, SEVEN BOWL BELTS, SEVEN BOWLS OF ICE CREAM BECAUSE HE GOT TWO FOR THE
BUFFALO WIN BECAUSE IT WAS SUCH
A BIG WIN. THIS WIN DESERVES A WHOLE ICE
CREAM. T HI, EVERYBODY. SEE JOHNNY BACK AGAIN. LET’S GO.
GUYS, WE CAUGHT UP WITH JOHNNY ICE
CREAM AT BLOOMFIELD, NEW
JERSEY’S ICONIC HOST. ITS KIDS COMING IN AFTER SCHOOL
RECOGNIZED HIM REPEATEDLY. DO YOU KNOW HOW MANY PEOPLE HAVE
SEEN YOU EATING ICE CREAM? I DON’T KNOW ABOUT 8 MILLION PEOPLE. HOW CRAZY IS THAT CRAZY? THAT’S JUST ONE TIK TOK
APPROACHING 9 MILLION VIEWS.
IT’S BEEN PRETTY NUTS. WE CAN’T GO ANYWHERE WITHOUT
SOMEONE WANTING A SELFIE FROM
JOHNNY. NOW THE JETS ARE CHEERING JOHNNY
ON TOO. YOU CAN’T BACK OUT OF THIS DEAL,
CAN YOU? NO, OF COURSE NOT. NO.
TRUST ME. I DON’T WANT TO. DO YOU THINK
YOU’RE BUYING ICE CREAM ON
SUNDAY? OH, YEAH, I’M DEFINITELY BUYING ICE CREAM ON
SUNDAY. I THINK THEY BOUNCED BACK THIS
SHIRT CONFIDENCE AND PRESSURE
FROM A COUPLE OF FANS WHO DEFINITELY
HAVE A LOT RIDING ON THE GAME ETS FOR TODAY. JESSE KIRCH NBC NEWS
BLOOMFIELD, NEW JERSEY. ALL RIGHT, IN CASE YOU HAVEN’T
HEARD JULY IS NATIONAL ICE CREAM
MONTH, WHICH MAKES TOTAL SENSE SINCE IT
HAPPENS TO BE ALSO ONE OF THE HOTTEST MONTHS
OF THE YEAR. OK. SO WHAT BETTER PLACES TO
COOL DOWN THAN AN ICE CREAM
SHOP? AND WE DIDN’T HAVE TO TRAVEL
FAR. THERE’S A BEN AND JERRY’S RIGHT
HERE AT ROCKEFELLER CENTER. SO
HO AND I, I CALL HER SCOOPS, SWUNG
BY TO TEST OUT OUR SCOOPING
SKILLS. ALL RIGHT. YOU KNOW WHAT, JEN?
IT’S A HOT SUMMER DAY. WE’RE SWELTERING, YOU KNOW WHAT
WE NEED. WHAT? ICE CREAM? MY FAVORITE IS COOKIES AND
CREAM. YOU CAN’T GO WRONG WITH A LITTLE
OREO AND CREAM COMBINED. GRAHAM
CRACKER ICE CREAM. IT’S SICK. OK. I THINK WE NEED
TO GO IN. LET’S DO IT. HI, WELCOME. HOW ARE YOU? NICE TO MEET YOU. I’M JENNA. I’M XAVIER. WE’RE THRILLED TO BE
HERE. LET’S GET STARTED. OK, FIRST UP LEARNING HOW TO MAKE A
WAFFLE CONE. OK. SO XAVIER, WILL YOU WALK US
THROUGH? SO YOU JUST, ALL RIGHT. SO YOU
TAKE SOME OF THAT AND YOU JUST SHUT IT DOWN. THAT’S IT. AND YOU JUST CLICK IT AND THEN IT’S GONNA GO FOR SIZZLE SIZZLE. HAVE YOU EVER MET BEN OR JERRY?
I MET JERRY. HE ACTUALLY CAME TO
THE STORE. OH MY GOSH. DO YOU SMELL THAT WHEN THE BEACH? IS IT SCARY? YOU AND NOW HOW DO YOU ROLL THAT? PUT
THAT HERE AND TWIST IT? OH MY GOSH. WE MADE IT. AND NOW YOU PUT IT IN A LITTLE, A LITTLE BIT. IS THAT AN OK CONE? ALL RIGHT. NEXT VICTORIA HELPED US MASTER
THE ART OF THE SCOOP. EACH SCOOP
IS THREE OUNCES. SO THAT’S FROM HERE TO HERE. TAKE IT ROLLS YOU GO. LIKE REALLY? NO, SAD. I DON’T THINK THAT WE DON’T SPIT THAT MUCH. OK. I’M READY TO START CALLING YOU A HOT COP SCOOPS. FINALLY IT WAS TIME TO
OPEN THE DOORS AND SERVE IT UP.
WELCOME. CAN WE HELP YOU? WHAT WOULD YOU
LIKE? EITHER BUTTER PECAN OR
VANILLA VANILLAS ON THIS SIDE HERE?
WOULD YOU LIKE A CONE OR A CUP,
A CUP, PLEASE? SHE’D LIKE A CUP, PLEASE. AND
WHAT WOULD YOU LIKE A CHOCOLATE CHIP COOKIE CHIP COOKIE DOUGH? CHOCOLATE. OK, HERE WE GO. THANK YOU. WAIT AND I NEED A
SPOON. WE’RE JUST GONNA LEAVE THE ICE
CREAM ON YOU MELTING WITH THE THANK YOU. HAPPY NATIONAL ICE
CREAM MONTH. HOW CAN I GET THE STRAWBERRY MARSHMALLOW, STRAWBERRY MARSHMALLOW OVER HERE WHERE I’M GIVING YOU A BIG, DO YOU
WANT TO GO A LITTLE LIKE LITTLE? SHE WANTS LITTLE
CHOCOLATE CHIP COOKIE DOUGH.
YES, PLEASE. I MEAN LOOK AT THAT SCOOP AS PERFECT AS IT CAN BE. WE’RE OPEN. HEY LADIES, WHERE
ARE YOU FROM? I KNEW IT. LET’S SEE WHO’S IS BETTER READY?
HAVE A BITE. DELICIOUS. MINE’S BETTER. WAIT, WAIT, WHAT DO YOU GET YOU? WHAT WOULD YOU LIKE? OK. OK. WAIT, WAIT, WAIT, I WANT
TO SHOW YOU WHAT A PERFECT LOOKS
LIKE HERE. TRY TO LOOK AT IT. I’M TRYING TO OH WAIT, YOU GUYS. THANK YOU FOR COMING.
IS THIS SO FUN TO SEE YOU GUYS? YOU SAW OUR SCOOPING TECHNIQUES?
WE DIDN’T MAKE YOU ONE PENNY. WE
FEEL BAD. BUT HOW DID WE DO IT? GOOD. WHAT TIME OF THE? THANK YOU GUYS. OH MY GOD. I’M SO HAPPY. OH MY GOD. THAT’S SO GOOD. BYE. BYE. OH, SCOOPS. YOU DID IT AGAIN. ALL RIGHT, THANKS SO MUCH TO BEN
AND JERRY’S. HOW MUCH FUN WAS
THAT? REALLY? REALLY, REALLY ATE A LOT. OUR KRISTEN DAHLGREN GOT A TASTE
OF WHAT IT TAKES TO BE A BEN AND JERRY’S FLAVOR
GURU. IS THAT RIGHT? KRISTEN? IF YOU’RE AN ICE CREAM
AFICIONADO, YOU FOR SURE, CRACKED INTO A PINT OF BEN AND
JERRY’S PERHAPS THE COUNTRY’S
MOST FAMOUS ICE CREAM WITH ICONIC
FLAVORS LIKE HALF BAKED AND
CHERRY GARCIA. SO WE DECIDED TO GET A TASTE OF
WHAT IT’S LIKE TO WORK HERE. ARE YOU READY TO MAKE ICE CREAM?
I AM READY. COME IN. NATALIA BUTLER IS KNOWN AS THE
CONCOCTION OF CONCOCTIONS. ONE OF THEIR 14 FLAVOR GURUS
THAT MEANS SHE MAKES AND TASTES
A LOT OF ICE CREAM. DID YOU EVEN KNOW THIS WAS A
JOB? NO. SO FUN FACT, I’M ORIGINALLY
FROM PUERTO RICO. I DID MY BACHELOR’S IN CHEMISTRY
AND LITERALLY I SAW THIS BUILDING THAT SAID FOOD
SCIENCE AND I WAS LIKE, WAIT A MINUTE. IS THIS EVEN REAL LIFE? MY CLASSES RANGE FROM FOOD
MICROBIOLOGY, FOOD PROCESSING,
FOOD ANALYTICS, FOOD CHEMISTRY. WE GO DEEP DIVING IN BY THE
WORLD OF ICE CRYSTALS, WHICH IS ESSENTIALLY WHAT ICE
CREAM IS A FEW YEARS AFTER
GRADUATION, SHE GOT THE CALL FROM WHAT MAY
BE THE HOLY GRAIL FOR TASTE
GURUS. THERE WERE LIKE 700 APPLICANTS
THE DAY THEY CALLED ME. I
LITERALLY SAT IN THE PARKING LOT AND CRIED
FOR LIKE 30 MINUTES STRAIGHT.
HER TEAM IS MOVING, MADE UP OF FOOD SCIENTISTS AND
CHEFS AND MAKING NEW FLAVORS
ISN’T EASY. IT CAN TAKE UP TO TWO YEARS TO
GET FROM IDEA INTO THE FREEZER
OF THESE 200 IDEAS. WHAT ARE THESE 20 THAT ARE GREAT
IDEAS? AND THEN FROM 20 YOU HAVE TO
THINK OF 10 THAT ARE VERY GREAT. AND FROM 10 5 ARE LIKE REALLY,
REALLY DOABLE. NOT ALL FLAVORS
ARE A HIT. PART OF THE FACTORY TOUR IS THE
FLAVOR GRAVEYARD. A MONUMENT TO THE RETIRED OR
DEARLY DEEP HINTED EPIC FAIL. WE HAD THE POPCORN. ANOTHER EPIC FAIL WAS UH POTATO
CHIPS EVEN THOUGH THEY WERE
COATED, THEY STILL GOT SOGGY. BUT NATALIA’S SUCCESSES INCLUDE
TOTALLY UNBAKED NETFLIX AND CHILLED AND DAIRY
FREE TONIGHT DOUGH WHICH SHE SHOWED
ME IN ONE OF THEIR FLAVOR LABS. PART OF THE JOB IS CUTTING INTO
PINTS TO MAKE SURE EVERY SCOOP
IS SUPERB. WE SAY WE HAVE ALMOND, UM
VANILLA SIDE AND A CHOCOLATE
SIDE. WE HAVE COOKIE SWIRLS WHICH YOU
CAN SEE THROUGH RIBBONS THROUGHOUT AND
THEN WE HAVE THE CHUNKS OF MEN. WOULD YOU LIKE TO TASTE WITH ME? THAT’S ANOTHER THING THAT WE DO
AT THE END OF THE WHOLE PROCESS,
WE JUST GO RIGHT IN, WE DELVE RIGHT OUT OF THE P SO WE JUST YEAH, AND WE HAVE THIS. YEAH. SO IT’S LIKE PEANUT BUTTER
ICE CREAM WITH SALTED PRETZEL SWIRL. HOW DID YOU COME
UP WITH THE IDEA OF A PRETZEL
SWIRL? YOU’RE A GENIUS FOR ONE LAST
TREAT. NATALIA. PUT ME TO WORK TO MAKE OUR VERY
OWN TODAY SHOW FLAVOR. IT’S A
MORNING SHOW. YEAH. SO I FIGURE WE’LL START
WITH COFFEE. I LIKE IT OVER TIME. THIS WILL DIP INTO THE ICE ROOM AND THEY WILL, IT WILL GET MORE
AND MORE. BUT IF YOU WANT FOR GOOD
MEASURE, WE CAN ADD A LITTLE BIT MORE NOW THAT WE HAVE OUR BASE. THE
POSSIBILITIES ARE ENDLESS. WE
HAVE ALMOND TOFFEE. WE HAVE SHORTBREAD, WE HAVE
BLONDIE BROWNIES, WHICH ARE
BUTTERY. WE HAVE FIVE CRUST PIZZAS. WE CAN GO CRAZY IN HERE. THE
GOOD THING IS LIKE, WE DON’T
HAVE TO. I’M SAYING THERE’S LIKE, ALSO, I DON’T KNOW
IF YOU TRY THE STUFFY. THERE’S CRUNCHY AND
BUTTERY. I THINK THAT WILL GO REALLY WELL
WITH THAT AS WELL. A FEW EXTRA NUTS FOR THE 9 A.M.
IS THAT ENOUGH OR SHOULD WE
THINK ABOUT? I THINK, I THINK THEN IT’S TIME FOR CARAMEL AND TOAST. DID MARSHMALLOW SWIRLS? MAYBE
NOT THE PRETTIEST PART OF THE
PROCESS. SQUEEZE. THAT’S GOOD. THAT’S GOOD. BUT FINALLY VOILA. SO WHY YOU NAME IT TODAY? SHOW WAKE UP CALL. HEY, I FEEL VERY GOOD. THIS IS LIKE THE
MOMENT OF TRUTH. UH YOU CAN REALLY TASTE THE ICE
CREAM. INCREDIBLE. YOU DID. GREAT. DOCTOR MAYA WARREN IS A
SCIENTIST. I WAS LIKE, I GOTTA DO SOMETHING
THAT LITERALLY MAKES MY HEART
FLUTTER, MAKES MY EYES LIGHT UP, BUT
MAYBE NOT THE KIND YOU THINK I STUDY THE MICROSTRUCTURE
SENSORIAL AND BEHAVIORAL PROPERTIES OF FROZEN AIR RATED
DESSERTS. BASICALLY TO SUM IT ALL UP. I KNOW A CRAZY AMOUNT ABOUT ICE
CREAM AND ALL OF ITS CLOSE
COUSINS. SO WHAT DO YOU DO WITH ALL THIS
KNOWLEDGE YOU HAVE OF OF ICE
CREAM? I MAKE A LOT OF ICE CREAM
FORMULAS. I TROUBLESHOOT. I TRY TO FIGURE OUT YOU KNOW HOW
TO MAKE THE PRODUCTS BETTER. ICE CREAM FOR ME IS LIKE A BLANK
CANVAS. LIKE MOST SCIENTISTS, SHE
COLLECTS DATA. SHE PERFORMS EXPERIMENTS. I LOVE ASIAN FOOD. AND SO I WAS LIKE, OH PEANUT
BUTTER ICE CREAM WITH LIKE A
SRIRACHA SWIRL. DID IT REALLY WORK? SOME THINGS
JUST SHOULDN’T GO IN ICE CREAM. WHAT IS YOUR FAVORITE WILD
FLAVOR? AND WHAT’S YOUR FAVORITE
TRADITIONAL FLAVOR? SO MY FAVORITE WILD FLAVOR IS A
BEET ICE CREAM WITH UM A HONEY
DRIZZLE GOAT CHEESE, SOME PISTACHIOS AND SEA SALT AND
CRACKED BLACK PEPPER. MY TRADITIONAL LOVE IS I’M A
COOKIES AND CREAM LOVER. ICE CREAM COMPANIES HIRE MAYA
FOR HER PALATE AND HER PENCHANT FOR
ELEVATING FLAVORS. AND TODAY I GET TO TRY IT OUT TODAY, WE’RE MAKING YOUR
ABSOLUTE FAVORITE. SO WE ARE
MAKING COFFEE ICE CREAM. THE NO TURN AWAY IN THE BOWL. WE HAVE HEAVY WHIPPING CREAM
COCOA POWDER AND YOUR INSTANT COFFEE AND ALL WE’RE GONNA DO IS
WHIP THAT. AND SO WE GET REALLY NICE. IT’S LIKE 2 TO 3 MINUTES. SO I,
I’VE GOT MY COFFEE WHIPPED
CREAM. AND ARE WE GONNA ADD IT TO OUR
OTHER BOWL? YES. IN THIS BOWL WE HAVE OUR SWEET
AND CONDENSED MILK AND THEN WE HAVE SOME
VANILLA EXTRACT. WE HAVE SOME SEA SALT HOT AS
WELL. AND THEN WE HAVE EVAPORATED
MILK. WHAT WE’RE GOING TO DO IS WE’RE
GOING TO TAKE SPATULA FULLS OF
OUR WHIPPED COFFEE AND GENTLY WE’RE
GONNA FOLD IT INTO THE SWEETENED CONDENSED
MILK MIXTURE. AND NOW WE’RE CREATING OUR
COFFEE ICE CREAM BASE. YOU KNOW WHAT I’M EXCITED ABOUT
TO TRY BECAUSE WHEN I WAS
PREGNANT WITH OLIVER, MY, MY LITTLEST I WANTED COFFEE ICE CREAM SO BAD
THAT I WASN’T DRINKING ANY KIND
OF CAFFEINE. BUT YOU CAN MAKE THIS WITH LIKE
A DECAF INSTANT COFFEE. OF COURSE. YES, YOU CAN DECIDE THE
LIMIT. I LEARNED THAT EVEN TOPPINGS
HAVE SCIENTIFIC NAMES, ANY OF LIKE THE NUTS OR THE
CHOCOLATE CHIPS OR SPRINKLES, THOSE ARE CALLED PARTICULATES. AND THEN IF YOU’RE GOING TO HAVE
ANYTHING LIKE A CARAMEL SAUCE OR FUDGE OR
STRAWBERRY OR ANYTHING LIKE
THAT, THAT’S GOING TO BE CALLED A BET. KEEP LAYERING UNTIL YOU HAVE IT
ALL IN YOUR CONTAINER FOR
STORAGE. AND THEN YOU’RE GOING TO PUT IT, PUT IT IN YOUR FREEZER FOR ABOUT
FIVE HOURS AND THEN YOU CAN
ENJOY. FINALLY IT WAS TIME TO PUT THE
NO CHURN ICE CREAM TO THE TEST. OH, MY GOODNESS. IT’S ICE CREAM. THIS IS WILD. AND GUESS WHAT? YOU MADE IT
YOURSELF. SO THAT MAKES IT EVEN
THAT MUCH MORE SPECIAL. WELL, I COULDN’T AGREE MORE.
THIS HAS PUT A SMILE ON MY FACE.
THANK YOU SO MUCH. YOU ARE SO WELCOME. THANK YOU SO MUCH FOR HAVING ME
AND MAY ALL ICE CREAM LOVERS
CONTINUE TO UNITE. CHEERS TO THAT. YES. CHEERS. OH, I WISH SO MUCH. I COULD HAVE BROUGHT YOU IN THE
ICE CREAM THAT I MADE AND IT’S, IT’S LITERALLY LIKE FOUR OR FIVE
INGREDIENTS. IT’S SO EASY TO MAKE. I ALSO MADE CALVIN JUST PLAIN
VANILLA WITH SOME SPRINKLE
RAINBOW SPRINKLES IN IT WHILE I WAS MAKING MY COFFEE ICE
CREAM. SO HE GOT TO MAKE IT. IT’S A FUN ACTIVITY FOR THE KIDS
TOO. I, I’VE SEEN THIS ON INSTA. SO OUR UM OUR DIGITAL EDITORS WHO ARE
AWESOME AT FINDING NEW THINGS BROUGHT THIS
TO OUR ATTENTION THAT WE ALL GET OUR OWN FEET BECAUSE OF UM SO IT’S GREAT POUPON ICE CREAM WITH NO, NO, NO, NO JOKE. ICE CREAM. THAT IS MUSTARD. AND THE PRETZEL ALI JUST SAID, I WILL SAY THE ICE CREAM PART IS
VERY GOOD. I DON’T KNOW WHY WE
NEED MUSTARD IN IT. I WILL TELL YOU, I THINK AS A
SOCIETY, WE HAVE REACHED THE
POINT WHERE WE’VE DONE EVERYTHING WE
CAN DO WITH ICE CREAM. GOOD THURSDAY MORNING. ANOTHER MARATHON ON CAPITOL
HILL. YEAH, THIS TIME, MEMBERS OF THE HOUSE PULLING AN
ALL-NIGHTER. IT’S JULY 3RD. THIS IS TODAY. OPEN HOUSE MEMBERS OF CONGRESS
WORKING THROUGH THE NIGHT AND
INTO THE MORNING. REPUBLICANS SCRAMBLING LAST
MINUTE TO WIN OVER THOSE HOLDOUTS TO PASS THE SO-CALLED
BIG BEAUTIFUL BILL. I THINK WE’RE ABOUT TO GET THOSE
VOTES RIGHT NOW. LAWMAKERS FACING URGENCY TO
FINISH THE JOB BEFORE HEADING
HOME FOR THE HOLIDAY. WHERE THE BILL STANDS NOW. WE’RE LIVE IN WASHINGTON. MIXED VERDICT. JURORS FINDING SEAN DIDDY COMBS
GUILTY ON SOME CHARGES, BUT CLEARING HIM OF THE MOST
SERIOUS OFFENSES. TODAY’S A GREAT VICTORY. IT’S A GREAT VICTORY FOR SEAN
COMBS. SO WHAT HAPPENS NOW AND HOW MUCH
TIME COULD THE MUSIC MOGUL SPEND
BEHIND BARS? WE’RE LIVE WITH THE LATEST. FOURTH AND LONG, A SLOW START TO WHAT’S PROJECTED
TO BE A RECORD SETTING TRAVEL
WEEKEND. THE BEST PLAYLIST, PLEASE, BECAUSE YOU’RE GOING TO BE VERY
FRUSTRATED. TENS OF MILLIONS OF AMERICANS ON
THE MOVE, JAMMED HIGHWAYS, PACKED PLANES, AND MOTHER NATURE ARE
THREATENING TO MAKE HER MARK ON
THIS GETAWAY DAY. WE’RE TRACKING IT ALL. GUILTY. THE MAN WHO KILLED 4 UNIVERSITY
OF IDAHO COLLEGE STUDENTS
ADMITTING TO HIS CRIMES. ARE YOU PLEADING GUILTY BECAUSE
YOU ARE GUILTY? YES, AS PROSECUTORS LAY OUT THE CASE, THEY HAD BUILT AGAINST HIM, CLOSURE FOR SOME OF THE VICTIMS’
FAMILIES WHILE OTHERS STILL
OUTRAGED. WE DIDN’T AGREE ON ANYTHING. HE ONLY NEGOTIATED WITH THE
MURDER OF OUR CHILDREN. WE’RE LIVE IN IDAHO WITH ALL OF
THE DRAMA IN THE COURTROOM. FIREWORKS TRAGEDY. SEVERAL PEOPLE STILL UNACCOUNTED
FOR AFTER A CALIFORNIA WAREHOUSE FILLED WITH
FIREWORKS EXPLODES. ANOTHER SCARY SCENE BACK EAST
WHEN A PRE-SHOW MISHAP SENDS MULTIPLE PEOPLE TO
THE HOSPITAL. FIRST RESPONDERS URGING CAUTION
AHEAD OF CELEBRATIONS
NATIONWIDE. WE’RE LIVE WITH THE LATEST. THOSE STORIES PLUS PRINCESS GETS
PERSONAL.
1 Comment
I’ll take ribs