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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. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, TWO YEARS. THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU KNOW, ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER SEEN YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SEEN? SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. I LOVE IT. SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? SO WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. LOOK WHAT HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. AND GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU THE FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YEAH. THANK YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE THAT AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR SOUL AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. I THINK THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN EASY, HAPPY PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG WAY. I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. YOU KNOW, ALL THE THINGS STICK TO IT ALL AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M DOING IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY DAUGHTER. OH. HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. YEAH. OK. ONE MORE BIT. MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. ON THIS FIX AHEAD FRIDAY WITH A
RECIPE YOU CAN MAKE THIS WEEKEND
AND SERVE ALL WE WANT. IT’S A STAPLE OF SUMMER FESTIVAL
FOOD TRUCKS. NOT TO MENTION ITALIAN FAMILY
DINNERS, SAUSAGE AND PEPPERS AND CHEF LAURA VITALE SAYS IT TASTES EVEN BETTER AFTER
A COUPLE OF DAYS MORNING,
LADIES. UM I’M SO EXCITED TO SHARE THIS
RECIPE WITH YOU BECAUSE IT’S ONE
THAT I TURN TO A LOT. UM I LOVE IT DURING THE SUMMER
FOR ENTERTAINING BECAUSE I CAN MAKE IT AHEAD AND JUST REHEAT IT
WHEN I NEED IT. AND IT’S GREAT. NOW, SINCE EVERYONE’S KIND OF GOING
BACK TO SCHOOL AND WORK IS BACK INTO FULL FORCE FOR A
LOT OF FAMILIES, IT’S SOMETHING YOU CAN MAKE AND
REHEAT WHENEVER YOUR HEART DESIRES AND THE
LONGER IT SITS, THE BETTER IT GETS. SO WHAT I’VE GOT IN THE SKILLET,
YOU’LL WANT TO DO THIS IN LIKE A
DUTCH OVEN. UM BUT FOR THE PURPOSES OF YOU BEING
ABLE TO SEE REALLY WELL, I’M DOING THIS IN A SHELL
SKILLET. WHAT I DID WAS I WENT AHEAD AND
JUST SEARED SOME SAUSAGES. UM YOU CAN USE HOT SPICY, MILD, WHATEVER YOUR HEART DESIRES YOU
JUST WANT TO STEER THEM ON BOTH
SIDES. YOU DON’T HAVE TO WORRY ABOUT
THEM BEING COOKED ALL THE WAY BECAUSE YOU’RE GONNA
BRAISE THIS FOR A WHILE. NOW TO THE SAME PAN, YOU’RE
GONNA ADD SOME SLICED PEPPERS,
ONIONS AND GARLIC. I ALSO HAVE A LONG HOT, UM, I LOVE SPICE BUT WHEN I MAKE
THIS AND MY KIDS GONNA BE EATING
IT, I LEAVE IT OUT BECAUSE SHE’S 4.5. IT DOESN’T
LOVE HEAT. SO, UM, AT THIS POINT, ALL YOU’RE GONNA DO IS JUST
SAUTE YOUR PEPPERS AND ONION MIXTURE UNTIL IT JUST GETS
REALLY BEAUTIFULLY CARAMELIZED. AND ONCE THAT’S THERE, YOU’LL GO
AHEAD AND ADD A SPLASH OF RED
WINE. THIS IS JUST GONNA REALLY
INTENSIFY WITH EVERYTHING COOKED AND YOU’LL ADD A MIXTURE OF
TOMATO SAUCE, BEEF SAUCE,
ITALIAN SEASONING. YOU ADD THAT RIGHT IN, YOU’LL WANT THAT TO COME TO A
BOIL AND KIND OF REDUCE A
LITTLE. ONCE THAT HAPPENS, YOU’LL PUT
YOUR SAUSAGES RIGHT BACK IN, YOU’LL PUT THE LID ON AND YOU’LL
LET THOSE COOK LOW AND SLOW FOR
A COUPLE OF HOURS. AND NOW I, THIS IS WHAT IT LOOKS
LIKE AFTER IT’S BEEN COOKING FOR
A COUPLE OF HOURS. NOW, THIS IS THE POINT WHERE IF
YOU’RE MAKING THIS AHEAD OF
TIME, YOU WANNA LET IT COME TO ROOM
TEMPERATURE, YOU WANT TO COVER IT WITH A LID
AND STICK IT IN THE FRIDGE UNTIL YOU’RE READY TO USE IT
WHEN YOU ARE READY TO MAKE YOUR
SAN, WHICH IS OR IF YOU WANT TO MAKE
THIS INTO A PASTA DISH OR WHATEVER YOU WANT
TO SERVE THEM WITH, BRING THEM BACK TO A SIMMER. I LIKE TO DO A LITTLE COMPOUND
BUTTER FOR MY ROLLS JUST BECAUSE
IT’S SO DELICIOUS. I TAKE A LITTLE BIT OF BUTTER
SOFTENED. IT COULD BE SALTED OR
UNSALTED. I GO AHEAD AND ADD SOME ONION,
NOT SOME ONION, SOME GARLIC
ONION POWDER. ITALIAN SEASONING A LITTLE BIT
OF PARMESAN CHEESE, ANYTHING
THAT YOU WANT. AND YOU’RE GOING TO SLATHER THAT
ON SOME REALLY NICE CRUST ROLLS. JUST PUT THEM IN HALF AND
SLATHER SOME OF THE COMPOUND
BUTTER ON BOTH SIDES. YOU’LL PUT THIS IN A HOT OVEN
ABOUT 400 OR SO UNTIL THE ROLLS GET REALLY
NICE AND GOLDEN BROWN. IT LOOK A LITTLE SOMETHING LIKE
THIS. IT DEVELOPS A REALLY BEAUTIFUL
COLOR AND FLAVOR. YOU THEN TAKE YOUR SAUSAGES AND
YOUR BEAUTIFUL SWEET, DELICIOUS PEPPER AND SAUCY
GOODNESS. YOU’LL TOP THAT JUST LIKE THAT. A COUPLE OF SLICES OF PROVOLONE
OR YOU COULD USE MOZZARELLA. YOU COULD USE ANYTHING YOU WANT AND YOU GO AHEAD AND THROW THAT
RUN INTO A HOT OVEN UNTIL IT LOOKS A LITTLE
SOMETHING LIKE THAT. AND THEY ARE PHENOMENAL. THEY’RE
REALLY EASY. YOU CAN DO THE SAME RECIPE USING
THE CHUCK ROAST. IF YOU WANTED TO DO WITHOUT THE
SAUSAGE OR EVEN SOME CHICKEN
THIGHS, THE PROCESS WON’T CHANGE. THE
METHOD DOESN’T CHANGE. IT’S STILL GONNA BE RICH AND
DELICIOUS AND YOU CAN SERVE IT OVER MASHED POTATOES OR
RICE OR PASTA OR ANYTHING AND YOUR HEART DESIRES AND IT’S THE MEAL THAT KIND OF
KEEPS ON GIVING BECAUSE THE LONGER IT
SITS IN THE FRIDGE, YOU CAN REHEAT IT AS MANY TIMES
AS YOU WANT AND IT’LL LAST UP TO
FIVE DAYS. UM, SO IT’S A REAL CROWD
PLEASER. AND IT ALSO TAKES A LOT OF
STRESS OFF YOUR SHOULDERS ABOUT FIGURING OUT WHAT YOU’RE GONNA
COOK A COUPLE TIMES THIS WEEK. YOU CAN SERVE IT A COUPLE OF DIFFERENT WAYS. SO I
HOPE THAT YOU GIVE IT A TRY
AGAIN. IT’S A REAL CROWD PLEASER AS
WELL TO ENTERTAIN WITH AND YOU CAN MAKE IT AHEAD OF TIME TO
SERVE SIX OR 16. NOTHING CHANGES. UH THANKS LAURA SAUSAGE AND
PEPPERS. I’M LOOKING FORWARD. THAT LOOKS DELICIOUS HEAD.
TODAY.COM, WE ARE TRAVELING BACK TO THE
EIGHTIES. WE ALL KNOW CELEBRITY CHEF, ADAM
RICHMAN FROM MAN VERSUS FOOD. WELL, NOW HE HAS A NEW SHOW ON
THE HISTORY CHANNEL. IT’S
GENIUS. IT CALLED, ADAM EATS THE EIGHTIES. I’M HERE
FOR IT. HE’S HERE TO TELL US ALL ABOUT
IT AND PUT HIS SPIN ON A FRENCH
DIP FOR US. ADAM. GOOD MORNING TO YOU. GOOD
MORNING TO BOTH OF YOU. WHAT MADE YOU DECIDE TO
WANNA EAT YOUR WAY THROUGH THE
EIGHTIES? LIKE THIS WHOLE CONCEPT? YEAH.
WHAT’S LIKE EIGHTIES? WELL, I THINK, YOU KNOW, IT, IT
WAS A DECK THAT SHAPED THIS
NATION. IT SHAPED US IN TERMS OF
TECHNOLOGY. UH THINGS LIKE THE MICROWAVE
HAVING LATCH KEY KIDS. THAT WAS A LATCH. KEY KID. WHEN YOU GUYS SAID THAT I WAS
LIKE, OH, THAT’S TRUE. WE ARE MAKING YOUR SPIN ON A
FRENCH DIP. IT’S A CHICKEN FRANS DIP. YES, BASICALLY. WELL, THAT
WAS A BIG DISH IN THE EIGHTIES.
WE HAVE SOME CUTLETS. UH, THEY USUALLY COME PRETTY
STOUT BUT YOU CAN POUND THEM
THIN. UH, YOU CAN USE A MALLET BUT YOU
DON’T WANNA POUND. SO YOU CAN SEE THE CUTTING BOARD
THROUGH IT BECAUSE THAT’S OVER POUNDING. RIGHT. SO,
WE SEASON WITH SALT AND PEPPER. WE HAVE SOME PRE POUNDED CUTLETS
HERE AND, UH, SIMILAR TO WHAT WE
DID BEFORE. THERE YOU GO. OH, USING THE
TONGS. EXACTLY. I, I TOUCH SOMETHING ELSE AND
SOMEBODY WOULD SAY. EXACTLY.
EXACTLY. YOU JUST HAVE THE WHITE DRESS
ON. SO I’M WORRIED ABOUT YOU. SO WE HAVE SOME OIL. WE’VE ADDED SOME BUTTER TO IT
AND WE, YOU PUT SOME GARLIC IN
THERE TO INFUSE IT. AND NOW WHAT WE DO IS DROP IT EGG. YOU TAKE THE GARLIC BACK OUT.
RIGHT. YOU TAKE THE GARLIC OUT.
RIGHT. WE DON’T WANT TO LET IT BURN. WE JUST WANT TO INFUSE THE
FLAVOR AND THEN FROM THERE RIGHT
INTO THE OIL. SO THIS IS OIL AND BUTTER. OIL AND BUTTER. EXACTLY. WE’LL
LET THAT GO FOR ABOUT, IT’S OK. WE’LL LET THAT GO FOR ABOUT
THREE MINUTES. WHEN THOSE ARE DONE. WE TAKE THEM OUT BUT WE WANNA
LEAVE ALL THAT IN THERE AND
THERE’S STUFF CALLED FOND. IT’S THOSE LITTLE BROWN BITS AT
THE BOTTOM OF THE PAN. AND THAT IS WHERE EXACTLY YOUR
BEAUTIFUL WOODEN SPOON IS GONNA
COME IN SO MUCH ZENDAYA IN EUPHORIA, WE’RE GONNA HAVE A
ROUX AND YOU SEE HOW I DID THAT? VERY
TOPICAL, VERY TOPICAL. I’M TALKING ABOUT EUPHORIA. EXACTLY. SO WE’RE GONNA ADD SOME FLOUR
AND THAT’S GONNA BE THE BACKBONE
OF THE SAUCE. SO WE WANNA MAKE SURE THAT IT
INCORPORATES, GETS A NICE SORT
OF NUTTY COLOR. AND THEN ONCE THIS IS PROPERLY
INCORPORATED AND AGAIN, BE CAREFUL IF YOU’RE DOING THIS
WITH KIDS. YOU DON’T WANNA BE RIGHT OVER
THE PAN, BUT WE’RE GONNA ADD
SOME WHITE WINE. YOU CAN USE CHARDONNAY,
SAUVIGNON BLANC, PLAIN OLD
COOKING WINE. SMELL OF THIS SMELLS DELICIOUS.
THANK YOU. SO TWO MINUTES, IT ALL COOKS OFF
THE JUICE OF TWO LEMONS, WHICH IS THE BACKBONE OF ANY
CHICKEN FRANCAISE. ONCE THIS IS ALL INCORPORATED,
WE’RE GONNA ADD THE CUTLETS BACK
TO IT. SO WE’LL USE THE, WE’LL TAKE THESE GUYS, WE’LL
THROW THEM RIGHT IN. NOW, WHAT
IS THIS, THIS THIS EXTRA LAYER HERE? THIS
EXTRA PROCESS IS THAT WHAT GIVES
IT THE KICK? LIKE IT ALSO MAKES IT SOFTER, IT
HELPS IT MELT IN YOUR MOUTH. IT INFUSES ALL THAT FLAVOR INTO
IT. SO WE’LL DO FIVE. IT’S EACH SIDE. ONCE THEY’RE
FINISHED, WE HAVE OUR SAUCE. SO LET’S SLIDE DOWN TOWARDS
MAKING THE LEMONS FLOATING IN HERE. YES. SO THIS ONE I FULLY COP I STOLE
FROM THE GREAT CONTESSA HERSELF.
IRONY. YOU CAN TAKE LEMON AND YOU CAN
ACTUALLY USE THE ZEST TO GET THE
OIL. THIS WHITE PART IS CALLED PIFF
AND IT’S VERY BITTER. UM, I, I DON’T HAVE A LISP
INSTEAD OF DIRTY WORDS, BUT YOU CAN ACTUALLY JUST PUT
THE LEMON SORT OF SHELL SIDE DOWN IF YOU WILL AND
INFUSE THAT OIL. WE HAVE SOME BRIOCHE THAT WE’VE
TOASTED WITH A, A LITTLE BIT OF BUTTER WE CAN
START CONSTRUCTING. YEP. SO WE’LL TAKE ONE OF THESE
CUTLETS. WE’LL DUNK IT IN THE, UH, WE’LL
USE THIS SAUCE FOR THE TIME
BEING. THIS IS A, THIS IS OUR AU JUS EXACTLY. THIS IS AJ AND THIS IS A EXACTLY. RIGHT. SO WE’RE GONNA HAVE OUR CUTLET, THEN WE’RE GONNA DRESS IT UP
WITH A CORNY SHALL OTHERWISE KNOWN AS
GHERKINS OR LITTLE PICKLES. SO WE’RE GONNA PUT THESE GUYS
RIGHT ON TOP OF SO MANY NAMES. RIGHT. IT’S SO
WEIRD FOR, IT’S JUST SUCH A
LITTLE THING. AND THEN WE’RE GONNA TOP IT WITH
A SLICE OF HONEY HAM. I LIKE A LITTLE BIT OF THAT
SWEETNESS. SOME WATER CRUST ON TOP OF IT. AND EIGHTIES ALSO. OH MY GOSH, OF
COURSE. ABSOLUTELY. AND A LITTLE BIT OF DRIZZLE OF THE AU ON TOP. AND THEN YOU HAVE YOUR FROST SAYS DIP AND YOU COULD EVEN USE
THE LEFTOVER FOR DIPPING. ABSOLUTELY. I WOULD
LOVE TO SHARE ONE WITH YOU. CHEERS GUYS DON’T DIP AS YOU
WILL. CHEERS. MM. OH MY GOODNESS. RIGHT. WHERE WERE YOU WHEN I WAS IN
LATCH KEY. EXACTLY. WE JUST NEED A NEW
COKE. WE NEED A NEW COKE AND THE ST, OH MY GOD, WE ARE RIGHT IN THE
EIGHTIES. FOOD AND THIS MORNING JAMES
BEARD AWARD NOMINATED CHEF MASON
HEREFORD IS HERE, HE IS THE MASTER MIND BEHIND THE
FAMED TURKEY AND THE WOLF SANDWICH SHOP IN
NEW ORLEANS. WHY IS IT CALLED TURKEY AND THE
WOLF? TOO LONG. A STORY. BOTH THE
TURKEY AND THE WOLF. THERE USED
TO BE TWO. OK. ALL RIGHT. OK. WE’RE GONNA START BY BUTTERING
THE BREAD. HE TOLD ME EARLY AND HE GOES,
IT’S A LONG STORY BUT NOT REALLY
A GOOD STORY. NOT NECESSARILY A TV STORY. ALL RIGHT. OK. WE BUTTER OUR BREAD. THIS IS
NOT JUST ANY WHITE BREAD. THIS
IS BEAUTIFUL. SO WE RECOMMEND BUYING YOUR
BREAD FROM A BAKERY AND THICK. IT REALLY CUTTING IT REALLY
THICK. SO WHEN YOU TOAST IT, IT’LL BE
CRISPY ON THE OUTSIDE, BUT IT’LL BE LIKE SOFT AND CHEWY
ON THE INSIDE. OK. WE BUTTERED BOTH SIDES OF THE PAN. THIS ONE’S ALREADY
BUTTER. THIS IS A CAST IRON PAN. YOU
DIDN’T PUT ANY OIL OR ANYTHING.
NO, WE GOT OUR BUTTER. WE GOT THE PERFECT AMOUNT OF
BUTTER ALREADY ON THE BREAD CORNER TO CORNER OR WHAT
DO WE NEED? FANCY BOLOGNA? OR CAN MY BOLOGNA
HAVE A FIRST NAME? UH NAILED IT. I WOULD SAY THAT YOUR
BOLOGNA OF COURSE, CAN HAVE A
FIRST NAME. WE HAVE A BOLOGNA WE USE AT THE
RESTAURANT THAT’S NEAR AND DEAR
TO OUR HEARTS THAT I’D LOVE TO TALK
ABOUT A LOCAL BUTCHER SHOP MAKES
IT. IT’S MADE BY MY FRIENDS LEANNE
AND DAN. SO, UM, SO YOU COULD GO TO, YOU CAN FIND, WILL REWARD YOU,
BUT THAT SANDWICH CAN BE MADE
WITH ANYTHING. OK. SO YOU PUT IT IN THERE NOW. SO
WE, WE’RE TOASTING OUR BREAD
OVER HERE. JUST THROW THE IN. WE CAN, YOU KNOW, MAYBE DO LIKE
AGAIN, I DON’T SEE YOU PUTTING
ANY OIL OR? OH, NOW YOU SHOW UP. THIS IS JAMES BEARD AWARD
NOMINATED CHEERY RIGHT HERE. THANK YOU.
THANK YOU. YOU KNOW, MY MOM USED TO MAKE FRIED
BOLOGNA SANDWICHES WHEN I WAS LITTLE AND WE PUT IT ON WHITE
BREAD WITH KETCHUP. THAT’S WHAT WE DO. BUT YOU’RE
GOING TO ELEVATE IT. SO MY MOM MADE THEM AND I COULD
NOT STAND IT. IT WAS JUST
REALLY, I, I THEY WERE NOT TOASTED
AMERICAN CHEESE, YELLOW MUSTARD. I’D EAT IT AND I WOULD FEEL KIND
OF SAD AND WE WOULD PUT UH WE PUT THE CHIPS IN THERE TO
SORT OF MAKE IT GOOD. IT GETTING THROUGH
IT. HOW’S IT TASTING? OH MY GOD, THIS IS THE OK. SO, ALL RIGHT. SO SHOW US WHAT WE DO. WE’VE GOT OUR, OUR BREAD. NOW
WE’RE GONNA PILE IT OUT. WE GOT
THE YEAH. SO THIS WENT INTO THE OVEN AND IT MELTED AFTER WE TOOK IT
OUT OF THE PAN. HERE IT IS READY
TO GO. WE ARE READY TO BUILD THE
SANDWICH. I’LL START WITH THE MAYONNAISE
ON ONE SIDE IF YOU WANT TO DO
THE MUSTARD ON THE OTHER. SURE. SURE. BUT THIS IS THIS, YEAH, IT LOOKS
LIKE HONEY. THE MUSTARD RECIPE
IS, UH, SOMETHING I DISCOVERED RIGHT BEFORE
OPENING TURKEY AND THE WOLF. MY,
ONE OF MY BEST FRIENDS VIA HER MOTHER’S NAME IS TAY. AND
TAY GAVE ME THIS MUSTARD RECIPE AND IT HAS CHANGED MY ENTIRE
BUSINESS PLAN MADE WITH MUSTARD POWDER, EGGS, VINEGAR AND SUGAR. AND YOU COOK IT OVER A DOUBLE
BOILER AND YOU CAN HAVE MUSTARD
MADE IN 30 MINUTES. OK. ALL RIGHT. WE GOT A, GOT A NEXT IS GONNA BE SHREDDED BOLOGNA IS GONNA GO RIGHT ON
TOP. I’M GOING WITH THE HANDS. OH, JUST DO IT, DO IT. AND THEN
WE PILING ON ALL THESE CHIPS. OH MY GOD. OH,
ALL OF THEM. I LOVE IT. ALL RIGHT. THE MOST FUN PART WE GOT TO GET TO. WE ONLY HAVE A
MINUTE. LET’S GO. OK. SO THEN
CRUNCH IT TOGETHER. THIS IS LIKE, OK, I GOT IT. OK, GREAT. NOW WHAT’S OVER HERE?
WHAT’S OVER HERE? I’M GOING TO
EAT IT. DISH NUMBER TWO. IT IS TIME. WHAT ARE YOU MAKING? I’M JUST
TAKING A BITE. NO, NO, YOU KEEP
GOING. OK, COOL. IS THIS, IS THIS LIKE A TEMPURA? SO YEAH.
THIS IS A TEMPURA FRIED APPLE
THAT WE’RE GOING TO MAKE A BUFFALO WALDORF SALAD. TOSS IT IN A TEMPURA BATTER, FRY IT UP HERE. THEY ARE FRIED. READY TO
GO ONTO THE PLATE, AM. ALL RIGHT, WE’RE GOING TO GO
WITH A BUFFALO SAUCE. NO, MASON. IT’S CRAZY. IT’S
BEAUTIFUL. THAT’S BLUE CHEESE. BLUE CHEESE.
OH, MY GOSH. WE HAVE FIVE
SECONDS LEFT. MASON’S COMING BACK IN THE
FOURTH HOUR. I BLEW IT. I’M
SORRY, YOU ROCKED TODAY. DO WE CANNOT WAIT TO CHOW DOWN ON ALL THE GREAT
CUISINE? I MEAN ABOUT IT HERE TO MAKE ONE OF THE CITY’S
MOST FAMOUS DISHES. IS ALAN. SHE, SHE, HE’S THE CHEF, OWNER OF
SABA AND MISS RIVER RESTAURANTS. ALAN, WE WENT TO MISS RIVER WHEN
WE WERE THERE LAST TIME I LOVED IT. AND I SAID YOUR LAST
NAME WRONG. IT’S OK. AND, AND YOUR DAUGHTER, I’M
HAVING ONE OF THOSE DAYS STOLE YOUR SALT. THE SHOW IS SHE GONNA COME JOIN US TO
DINE AGAIN? WE HOPE SHE WILL. SHE’S A MUFFALETTA. THE QUINTESSENTIAL ITALIAN
SICILIAN NEW ORLEANS SANDWICH INVENTED IN THE EARLY 19
HUNDREDS. HOW BEAUTIFUL IT IS. I
MEAN, WHAT, WHAT MAKES IT A MUFFALETTA? SO THERE’S MANY THINGS THAT MAKE
IT A MUFFALETTA ONE IS OLIVE
SALAD, WHICH WE’RE GOING TO MAKE AND I’M SOME ONION. CAN I ASK A QUESTION? WHY DIDN’T YOU
JUST THROW IT IN WHOLE? WELL, BECAUSE I LIKE TO KIND OF
GIVE IT A HEAD START, YOU KNOW THAT IT PUT IT IN WHOLE, NOT BLEND UP THE RIGHT WAY. YEAH. BUT WE STILL HAVE SOME
MORE THINGS TO PUT IN THERE. YEAH, WE’RE GONNA, WE’RE GONNA ADD SOME. WHAT YOU
GOT? THESE ARE SWEET PICKLES. WE HAVE OLIVES, WE HAVE ROASTED
PEPPERS, SOME PEPPERONCINI GARLIC CAPERS
AND SICILIAN OREGANO. AND WE’RE GONNA WAIT. THERE’S MORE, THERE’S MORE TO
GO. AND DO YOU WANT A LITTLE, I’VE LOST IT SOME OLIVE OIL, VINEGAR, VINEGAR, RED WINE VINEGAR. WE HAVE HOT SAUCE, HOT SAUCE LIKE A NATURAL ZEST. I DON’T THINK SO. YOU HAVE THE ZEST. THAT’S
ANCHOVY PASTE, WHICH GIVES IT THAT LITTLE KICK.
HOW MUCH ZEST DO YOU NEED TO PUT
IN THERE? LIKE AS MUCH AS YOU WANT? I
MEAN, A LEMON IS WORTH IS GOOD,
BUT THAT’S GOOD TOO. WAIT, WHAT ARE WE MAKING? WHAT
IS, IT’S GONNA BE THE OLIVE SALAD AND THAT’S GONNA BE A SPREAD
THAT GOES ON TO THE SANDWICH.
SO, LET’S CLOSE THIS. WELL, YOU SEE, I HAVEN’T USED ONE OF
THESE BEFORE. WELL, YOU KNOW, IMAGINE THAT,
LIKE TURNING ON AND BEING PLUGGED IN AND THAT GOES ALL AROUND. IT MAKES
THIS DELICIOUS OLIVE SALAD AT, THAT’S ALL OF THESE THINGS. LOOK AT THAT. LOOK AT THAT BREAD AND THAT TO BE THE SIZE OF A HUBCAP.
HOW DO YOU FIND BREAD THIS BIG? WELL, I
BROUGHT IT FROM, OR, OR, AND I BROUGHT IT ON THE PLANE WITH
ME AND EVERYONE. OH, YEAH, WE’RE GOING TO TOAST
IT. SO I’M CUTTING THIS IN HALF. WE’RE GONNA OPEN IT UP AND WE’RE GONNA, WE’RE GONNA PUT ALL OF THIS
OLIVE SALAD IN ONE. LOOK AT ALL THAT RUSSIA. IMAGINE ALL THAT FLAVOR
HAPPENING. WE’RE GONNA DRIZZLE
SOME EXTRA VIRGIN. A LOT OF THEM, SOME GIARDINIERA, SOME, LIKE
PICKLED VEGETABLES. YEAH. IT’S LIKE PICKLED
VEGETABLES. AND WE’RE GONNA PUT SOME
PROVOLONE CHEESE. I LIKE PUTTING
LIKE SHARP AND NOT SHARP. SO THAT’S SALAMI. YEAH, WE COULD JUST LOAD IT UP ON THAT SIDE. THIS IS THE MEI MORTADELLA HAVE UM, OLIVES IN IT. WHAT IS THAT? AND THEN COPA WHICH IS LIKE A PORK SHOULDER. THERE’S ALWAYS A LOT OF MEAT. A
LOT OF, A LOT OF, A LOT OF CHEESE. WE’RE GONNA TAKE
THIS, WE’RE GONNA PUT IT IN THE OVEN AND WE’RE GONNA TOAST IT LIKE
THIS. DON’T EVEN, DON’T MAKE IT A
SANDWICH, DON’T LEAVE IT LIKE
THAT OPEN. AND SOME PEOPLE DON’T TOAST MUFFALETTA. YOU KNOW, I THINK IT’S LIKE A, IT’S
A SIN. SO AFTER IT TOASTS IT’S GONNA GET ALL MELTY AND
DELICIOUS AND LOOK AT THAT 10, WHY DID YOU PUT IT BACK TOGETHER? WELL, YOU WEREN’T LOOKING BUT NO, I’M JUST KIDDING. THERE’S A,
THERE’S A WHOLE HALF WAY THROUGH. YOU PUT IT. SO WHEN, WHEN IT, WHEN IT TOASTS
YOU THEN TAKE IT OUT OF THE
OVEN, YOU PUT IT BACK AND THEN YOU HAVE THE, THIS BIG
BEAUTIFUL SANDWICH WITH ALL THE
MELTY CHEESE AND THE OLIVE SALAD AND ALL THE
MEATS. IT’S REALLY, I THINK ONE OF THE BEST
SANDWICHES IN THE WORLD AND WE
SERVE IT AT MISS RIVER AT THE SEASONS IN NEW ORLEANS. WE SERVE THIS ONE RIGHT HERE. YOU SEE, ALAN AND MISS RIVER. IT’S
DELICIOUS. THANK YOU. GET THIS RECIPE. GO TO
TODAY.COM/FOOD. POBOY. YEAH, WE’RE ACTUALLY
TALKING ABOUT PICKLED SHRIMP PO’BOYS, COURTESY OF CHEF SCOTTY
SCOTT. AND THIS DISH IS STRAIGHT OFF
THE MENU AT SCOTTY’S ABE FROMAGE FOOD TRUCK IN FORT WORTH, TEXAS. HOW ARE YOU? BOY IS PERFECT AND IT’S KIND OF
LIGHT, YOU KNOW, I MEAN, BUT THIS ONE ISN’T FRIED, WHICH
WE, RIGHT. IT’S GOT A LOT OF FLAVOR
TO IT. IT’S NICE, CRISP AND FRESH AND COOL AND
JUST WHAT YOU WANT IN THE
SUMMERTIME WHEN IT’S HOT. ALL RIGHT, LET’S GET COOKING.
WHAT, HOW DO WE MAKE IT? I’M GONNA START OFF WITH A
LITTLE ONION HERE AND JUST SLICE
IT UP. AND I, I LOVE ABOUT THIS DISH.
IT’S COULD BE MADE AHEAD OF
TIME, WHICH IS AWESOME. SO, IF YOU’RE ENTERTAINING OR
SOMETHING LIKE THAT, JUST POP IT
IN THE FRIDGE. IT’S READY TO GO. WHEN DO YOU MAKE IT WHEN? SO YOU MAKE IT LIKE A DAY BEFORE
OR SOMETHING BECAUSE YOU CAN’T
MAKE SHRIMP THAT. RIGHT? YEAH, YOU’RE GONNA BOIL THE SHRIMP
QUICKLY BUT THEN AFTER THAT
YOU’RE GONNA LET IT SIT IN THE MARINADE
FOR ABOUT 24 HOURS. SO YOU WHAT? PICKLES IT? YES. EXACTLY. SO WHAT YOU’RE LEAVING ALL THOSE
SEEDS IN THERE NORMALLY I
WOULDN’T. BUT TODAY YOU ARE, YOU KNOW WHAT TV? ALL RIGHT. OK.
SO NOW WE GOT THAT IN THERE. WE
GOT ONIONS, CAPERS IN HERE. I LOVE CAPERS
WITH SHRIMP. WHAT’S, WHAT’S
GOING ON HERE? WHAT’S HA THERE? DON’T TOUCH YOUR FACE, LET YOU TOUCH IT NOW. BUT NOW BE HOT SPICY. THAT JUST A LITTLE HINT AT THE BACK
END. UM, FRESH LEMON. IS THAT DILL, FRESH? DON’T GO CRAZY WITH IT WHEN YOU
DO IT, WHEN USING IT BECAUSE
IT’LL GET OVER POWERING. THEN WE’VE GOT CELERY SEED SALT,
A TOUCH OF SUGAR, SUGAR, A LITTLE BIT OF SWEETNESS AND
THEN SOME BAY LEAVES THAT WE’RE GONNA ADD OUR APPLE CIDER VINEGAR AND OUR OLIVE OIL. ALL RIGHT. SO
THIS IS OUR MARINADE WE’RE
MAKING RIGHT AFTER YOU BOIL THE SHRIMP. DO
YOU JUST POP THIS ALL IN THE
REFRIGERATOR? ALL IN THE BAG? SHAKE IT NOW, WAIT, I GOT A
QUESTION. THE SHRIMP OR ALL YOU TOOK THE
TAILS OFF, TAILS OFF, YOU KNOW,
TAILS ON SHRIMP IS A BIG, YOU KNOW THING RIGHT NOW. TAILS ON, TAILS OFF. BUT WE’RE
MAKING A SANDWICH. SO WE
DEFINITELY WANT THEM OFF. PUT THEM IN THERE. GIVE THEM A, I JUST HAD A HARD DAY WORK. CAN YOU ASK HOW DID YOU COOK THOSE? UH, JUST A QUICK BOIL FOR LIKE THREE MINUTES WHEN THEY START. SO NOW THAT’S IN THE FRIDGE AND
YOU’RE PULLING IT OUT OF THE
FRIDGE. OUT OF THE FRIDGE. YOU COULD EVEN SERVE THIS ON
LIKE LETTUCE. ABSOLUTELY. I’VE
SERVED IT ON TOSTAO ON AVOCADO TOAST, AVOCADO TOAST. BUT WE GOT A BAGUETTE. WE GOT A
NICE FRENCH BAGUETTE HERE. I’M GONNA START WITH A LITTLE
BIT OF MAYO. GIVE IT A QUICK SLATHER. YEAH, THAT THIS IS WHAT WE CALL
DRESSED EXACTLY FROM THAT. WE’RE GONNA
START JUST ADDING IT SO JUST PILE ON THE SHRIMP. NICE TALL THERE. ALRIGHTY. THIS IS A LITTLE LITTLE LETTUCE THERE FOR US. NOW YOU PUT MAYO ON BOTH SIDES
OF THAT BREAD OR THE BOTTOM, ON BOTH SIDE. COME ON, I THINK YOU’RE SKIMPING ON THE
MAYO A LITTLE, I’M NOT SURE. COME ON, SCOTTY, WHAT ARE YOU DOING THERE? WE GOT
PLENTY AND THEN HAVE A BIT AND THEN, AND THEN TOMATO, YOU JUST PUT
SOME TOMATOES AND THEN OF COURSE
TOMATOES ON THERE GOTTA HAVE A HAVE TOMATOES ON
YOUR PO’BOY. A NICE LITTLE SPRINKLE OF SALT
JUST TO BRING IT ALL TOGETHER THAT LEMON JUICE. WHAT’S THIS FOR? THAT IS A LITTLE BIT OF THE
EXTRA MARINADE BECAUSE YOU WANNA
MAKE SURE YOU GOT THAT. IT IS THE MARINADE SAUCE.
FINISH IT OFF WITH THAT. SO WITH THAT MARINADE SAUCE, DO
YOU SAVE IT OR YOU JUST POUR IT
OUT OF THIS BAG? YEAH. SO WHEN YOU GET THE BAG, I LIKE
TO PUT IT IN A COLANDER AND HAVE
SOMETHING BENEATH IT AND THEN PUT ALL THE
JUICE. ALL RIGHT. WELL, COME ON DOWN
THE, I’M GONNA COME EAT, LET’S TRY IT. YOU GET IN THERE TOO, PLEASE. MM. MHM. GOT THAT TANG. I LOVE THAT. I’VE GOT SOME HINT. YOU PUT HOT SAUCE ON YOURS. LIKE THEY WERE JUST DROPPING
SHRIMP EVERYWHERE. THIS WAS SO
DELICIOUS. OF COURSE IT IS. YEAH. IT’S
BASICALLY MEAT STUFFED INSIDE A
GRILLED PITA. THE EXECUTIVE CHEF AT SHUKA AND SHOKET RESTAURANTS HERE IN NEW
YORK. SHOKET WAS RECENTLY BY THE WAY, INCLUDED IN THE NEW YORK TIMES
LIST OF THE 100 BEST RESTAURANTS IN NEW YORK CITY, CONGRATULATED HOT TICKET TRYING TO GET INTO YOUR
RESTAURANT AND, AND WE LOVE COMFORT FOOD
TOO. SO I LOVE THIS BECAUSE IT’S LIKE A
MEAL PACKED IN A SANDWICH. THAT’S WHAT WE WANT. THIS IS MY FAVORITE PART OF THE
SHOW. SO THIS IS REALLY THE, THE, THE
ONLY PART OF THIS THAT’S WORK IS
THIS PART RIGHT HERE. SO WE HAVE SOME CILANTRO AND
PARSLEY AND THEN HERE WE’RE GONNA GRATE
SOME ONION. ALL RIGHT, THIS IS GONNA TAKE, YOU SHOULD DO THIS BECAUSE I’M A LITTLE SCARED THAT
MY EYELASHES MIGHT FALL OFF. YOU
KNOW WHAT I MEAN WITH THIS? BUT ANYWAY, YOU GRATE THE ONION AND WHAT YOU
GET IS THE ONION, IT’S JUICE AND WE’RE JUST GONNA
MIX IT IN HERE. AND WHAT THAT DOES IS IT MAKES
THE MEAT, WHATEVER MEAT THAT YOU
USE, THIS IS GROUND BEEF, BUT YOU CAN USE LAMB TURKEY. YOU COULD EVEN DO A VEGAN
VERSION WITH CHOPPED MUSHROOMS. YOU COULD DO VEGAN LIKE YOU’RE
TALKING ABOUT. YES. BUT LOOK, WE GOT GROUND BEEF
HERE. AND WHAT’S THIS? SO WE’RE GONNA MIX, THAT’S THE
MIXED ONE, RIGHT. AND WE’RE GONNA MIX THIS ALL
TOGETHER. AND WHAT THE GRATED ONION DOES
IS THAT IT REALLY GIVES MORE
MOISTURE. SO, AS WE’RE COOKING IT, THE JUICE FROM THE ONIONS WILL
COOKS OUT FIRST BE BEFORE THE
FAT OF THE MEAT. AND WHAT ABOUT THE REALLY JUICY,
THROW THAT GARLIC AND WE NEED
ALL OF IT AND GARLIC IF YOU LOVE TO, I LOVE IT. YOU GET IN THERE. YES, I DO. THANKS FOR ASKING. I THINK HE DOES. I’M SOAKING IN IT RIGHT NOW. ALL RIGHT. SO THAT’S THAT WE’LL USE YOUR MIX.
LOOKS BEAUTIFUL. OK, I’M GONNA MOVE YOU RIGHT
HERE. I WASH MY HANDS TWO DAYS. WE’RE GONNA TAKE THESE PEAT OUT.
YOU’RE GONNA OPEN THEM TO HALF
POCKETS AND THEN YOU’RE GONNA STOP THEM.
JUST USE YOUR HANDS AT THIS
POINT BECAUSE YOU’RE A PROFESSIONAL. THE CREW WILL EAT
THIS RIGHT. EVERYONE’S GONNA EAT
IT. ALL RIGHT. GOOD. I RIPPED THE
PEAT A LITTLE BIT. THAT’S ALL RIGHT. YOU CAN MAKE ANOTHER ONE. THIS
IS A VERY FORGIVING. I DO NOT
WANT THAT ONE. AND THE BEAUTY ABOUT THAT I’LL MAKE I HAVE FOR YOU. YEAH. LIKE WE SAID BEFORE. GREAT
SAVAGE. YOU’RE NOT SUPPOSED TO EAT IT. YEAH. IT’S OK. IT’S A GOOD, IT’S
A HIGH GRADE. IT’S LIKE STEAK
TARTARE. OH, YEAH, IT IS. SO WE’RE GONNA DIP IT EVERYWHERE
IN OLIVE OIL. JOEL’S GIVING IT LIKE A SAINT
BART’S BATH. WE’RE OK. AND THEN WE’RE GONNA STICK THIS
FACE DOWN ON THE GRILL AND YOU
COULD HEAR THAT SIZZLE AND THE BEAUTY
OF THIS IS THAT IT’S GONNA COOK
ON MEDIUM, A MEDIUM HEAT AND YOU’RE JUST GONNA SLOWLY LET
IT RENDER AND THE FAT FROM THE MEAT IS
WHAT’S GONNA TOAST THE BREAD UP. SO WHEN YOU BITE INTO IT, YOU’RE
GONNA GET THAT BEAUTIFUL CRUNCH AND THAT JUICY JUICY MEAT. THIS COOK ALL THE WAY UP HERE. WE’RE GONNA START IT HERE
AND THEN WHEN I FLIP IT ON OFF, YOU’RE GONNA FLIP IT ON OFF. BUT IF YOU WERE DOING IT AT HOME
AND DIDN’T HAVE A GRILL PAN, YOU
CAN PUT IT IN A, A NON-STICK PAN AND THEN JUST
TOSS IT IN THE OVEN AND FLIP
FACE DOWN LIKE THAT. THIS IS PROBABLY GONNA TAKE 15
MINUTES IN TOTAL. YEAH. OK. FOR THIS. WELL, WE, WE MADE
JUMBO STUFFED ONES. IT’LL TAKE A LITTLE LESS IF YOU
ADD A LITTLE LESS MEAT. AND THEN WHAT GOES REALLY GOOD
WITH? THIS IS SOME PICKLES. OK. SO EVERYBODY HAS THEIR
PICKLE RICE TO BE REALLY SIMPLE. WE HAVE SOME CHAMPAGNE VINEGAR. UM, SALT SUGAR, A LITTLE BIT OF WATER IN HERE
AND THEN WE’RE GONNA THROW IN THE SACHET AND BRING IT
TO A BOIL. WHAT’S THAT? WHAT’S A SACHET. WE’RE GONNA DO A LITTLE FRESNO
CHILI BECAUSE I LIKE A LITTLE
HEAT. A LITTLE STAR ANISE BAY LEAF PEPPERCORN AND CORIANDER SEED. AND YOU’RE
JUST GONNA MAKE A LITTLE BUNDLE. IT TAKES LIKE A MONTH. NO, NOT AT ALL. TWO HOURS. AND
YOU’RE GOOD. SO WE’RE GONNA MAKE A LITTLE BUNDLE
LIKE THIS LIKE A LITTLE STORK
BUNDLE. DROP THE BABY IN THERE, OK? YOU BRING IT TO A BOIL, THEN SHOOT IT TO A SIMMER AND
THEN YOU COULD DO THIS IN ADVANCE THESE LAST UP TO A
MONTH OR EVEN LONGER. SO IS THIS WHAT YOU MADE? THIS
IS IT? WE’RE PUTTING BEETS IN HERE NOT
ONLY TO PICKLE THEM, BUT WE WANT THE CAULIFLOWER TO
HAVE A GREAT COLOR. YOU WANT TO PUT THAT IN THE CAULIFLOWER AND BEETS, YOU CAN DO ANYTHING. SO YOU’RE
POURING THAT MIX THAT YOU JUST
ON HERE AND THIS WILL TURN THESE PICKLES
PINK OR HOT PINK LIKE THESE ARE
RED. AND IF YOU WANTED THE YELLOW
VERSION, THEN YOU WOULD JUST ADD
TURMERIC. I LIKE IT. OK? OK. WE’LL BE BACK IN A MONTH, GIVE IT A LITTLE SHAKE IT UP AND THEN COUNTER OVERNIGHT AND THEN
IN THE REFRIGERATOR FOR WEEKS. AND I’M GONNA LET YOU GET IN THERE. WAIT, WHAT’S GOING ON HERE, TAHINI. HERE WE HAVE SOME TAHINI AND SOME OF OUR BANG BANG SHOT, WHICH IS OUR HOT SAUCE. YOU GOTTA GET A LITTLE BIT AND YOU GOTTA THROW AWAY YOUR HEAT. IT’S GONNA IT’S GOT TOO MUCH. HE GOT IT. I DON’T WANT YOU TO GET DIRTY. WHAT DO YOU GUYS THINK YOU GOT THE WHOLE EXPERIENCE?
THE PICKLES, EVERYTHING YOU DON’T WANNA DO THAT. THAT’S GOOD VINEGAR. PICKLE BACKS OF, YOU’RE AMAZING. YOU’RE THANK YOU. WE’RE GONNA TURN THESE, YOU CAN GET THIS. LOOK AT THAT. THAT’S WHAT YOU’RE LOOKING FOR.
YOU CAN GET THIS RECIPE
TODAY.COM/FOOD. ONE THING MAINE IS KNOWN FOR,
IT’S THE LAST TIME AND TODAY YOU’RE IN FOR A TREAT.
WE’RE TAKING, WE’RE TALKING
LOBSTER. TATER TOT. WE GOT A SPECIAL DELIVERY FROM
MY FAVORITE RESTAURANT. THE FOUNDERS OF COUSINS MAINE
LOBSTERS SAVING LOMAK AND JIM SELEKA ARE HERE. EVERYBODY. LET ME LET YOU KNOW SOMETHING.
YOU WILL NEVER UNTASTE THIS. NO,
I KNOW. I’M EXCITED YOUR MOUTH FOR A
LONG TIME. YOU’VE HAD OUR FOOD
BEFORE. OK. I’VE SEEN HIM AT A
RESTAURANT TOO MANY TIMES. HE’S A STALKER. OK. LISTEN, I LOVE THIS
COMBINATION TATER TOTS AND
LOBSTER. WHAT DO WE START WITH? IT’S TO, WE’RE GONNA START WITH THE
CILANTRO LIME SAUCE. OK. AND YOU GUYS ARE DOING
EVERYTHING. WE DO. LIME JUICE, CHIPOTLE,
CILANTRO. JUST IT ALL IN THERE. LET’S SEE HOW WE CAN WORK
TOGETHER. YOU WORK. I LIKE WHAT’S GOING ON OVER
THERE AND THEN WE PUT THAT ON AND IF YOU WANT TO MAKE IT A LITTLE
MILDER BECAUSE I KNOW SOMETIMES
THE CHIPOTLE WILL SCARE PEOPLE. WE’LL TAKE
THE SEEDS OUT OF OBVIOUSLY THE
JALAPENOS YOGURT AND SOUR CREAM, YOGURT
SOUR CREAM AND MAYO. SO WE’D MIX TWO INTO HERE. OK? UNLESS YOU WON’T DO IT. YES, IT COME ON. LET’S GET SOME ACTION OVER HERE. NICE, NICE WORK. YOU WANT TO PUT IT ALL TOGETHER? WOW, THAT’S PERFECT. YOU’RE IN CHARGE FOR THE TOSS AND I HAVE SOME OF MY FINGER. THIS IS SO GOOD. SO THAT’S OUR CILANTRO LIME
SAUCE WE’RE GONNA USE. AND WHEN THAT IS DONE, COME ON, BRING IT ON DOWN. WE’RE GOING TO THE PICO DE GALLO WHICH IS JUST ADDING THE WHITE
ONION CILANTRO AND JALAPENO INTO
ONE. I LIKE KIND OF A TEXAS VIBE WITH YOUR, WE HAD TO HAVE A LITTLE SPICE.
SO OBVIOUSLY SHE’S GOING, I PUT A LITTLE SALT, YOUR RECIPE. WE’RE JUST HERE. GIVE ME SOME
MORE SALT. A LITTLE BIT OF LIME
JUICE, A LITTLE MORE SALT. OK. YEAH,
HE’S FROM LOUISIANA LIKE THE OK. WE’RE GONNA GO DOWN HERE AND THAT OUR PICO DE GUY WITH A LITTLE BIT OF LIME JUICE
AND THEN IT IS, IT’S TIME FOR MAINE. WE’VE BEEN READY FOR MAINE TO
SHOW. SO HERE WE ARE WITH A LITTLE BIT
OF UH LE BUTTER IN THE LEMON BUTTER AND OH BY THE WAY, BUT THAT’S, THAT IS OK. I HAVE A QUESTION. LOBSTER
IS KIND OF EXPENSIVE. IS THERE WAYS LIKE, CAN YOU,
WOULD YOU EVER BUY IT FROZEN OR
NO? WE, WE, WE BUY EVERYTHING FROM
MAINE. UM YOU KNOW, AND, AND HERE’S THE
THING IF YOU CAN, IF YOU CAN GET
LOBSTER, GET IT WHEREVER YOU WANT, YOU
KNOW, WE, WE ALWAYS SAY BUY
MAINE LOBSTER. BUT, YOU KNOW, JUST INDULGE
YOURSELF AND TREAT YOURSELF. WE CALL IT AN AFFORDABLE LUXURY
AND IT’S LIKE A ONCE A YEAR, YOU
KNOW, FANCY DATE NIGHT. WELL, I KNOW IT’S UNLIKE JUSTIN. AND WHEN HE WAKES UP AT 130 IN
THE MORNING, THAT’S WHEN HE’S IN THE AFTERNOON, 100% AND CHAMPAGNE HIS LIFE BECAUSE HE LIKES YOU. IT’S LIKE A QUICK COOK. LIKE YOU’RE JUST PUTTING A LITTLE,
YOU’RE TAKING THE CHILL OFF OF
IT. SO WE’RE DONE WITH THAT. SO WHAT YOU WOULD DO HERE IS THE
FINISHED PRODUCT, WHICH IS THE
TATER TOTS. AND THEN WHEN WE GO WITH THE
LOBSTER MEAT, WE THROW THAT ON
TOP, MESS THEM UP. GENEROUS BER THE WHOLE THING ON THERE. AND THEN PICO AND CILANTRO LIME
SAUCE. SO IT’S LIKE A, THE PICO ONE ON OUR FOOD TRUCKS IN OUR
RESTAURANTS. THIS IS ONE OF THE MOST POPULAR
SHAREABLE ITEMS BECAUSE, YOU
KNOW, KIND OF, YOU CAN GET A LOBSTER ROLL, YOU
CAN GET SOME, YOU, I’M NOT GONNA SHARE THIS WITH ANYONE,
NOT INCLUDING HER TODAY. OK. HE
LIKES TO EAT IT HIMSELF. NOW, Y’ALL, WHERE ARE YOUR FOOD
TRUCKS? ARE THEY EVERYWHERE? YEAH, WE’RE IN 26 STATES
THROUGHOUT THE COUNTRY. WE HAVE 40 TRUCKS THAT WE’VE
FRANCHISED THROUGHOUT THE NATION AND 10 RESTAURANTS AS
WELL. SO, GOSH, SO YOU GUYS AREN’T
DOING ANYTHING LATER. I WANT TO OPEN A CHOCOLATE
RESTAURANT LAST TIME. ACTUALLY. MAYBE WE SHOULD
GO INTO BUSINESS TOGETHER.
SHOULD WE OPEN. YES, WE JUST BECOME BEST FRIENDS. THANK YOU ENOUGH OF JIMMY. YOU GUYS NEED
TO TRY IT. OK? COME ON, TRY IT. I’M GONNA TRY IT AND THEN WE’RE
GONNA MAKE SOMETHING. I’M REALLY
EXCITED ABOUT. THIS IS THE LITTLE TEXAS, A
LITTLE MAIN YOU GUYS EAT. I’LL
EXPLAIN. WE’RE MAKING LOBSTER QUESADILLA. SO WE WANTED TO, OUR FIRST FOOD
TRUCK WAS IN CALIFORNIA IN LOS
ANGELES. SO WE WANTED TO HAVE A LITTLE
BIT OF A FLARE OF NOT JUST
LOBSTER ROLLS AND THESE ARE REALLY EASY TO
MAKE AT HOME. SO YOU’RE GONNA PUT YOUR
TORTILLA RIGHT DOWN ON THE
SKILLET IN A HOT PAN, MAYBE SOME SPRAY OR A LITTLE
BUTTER IN THIS INSTANCE, WE
DIDN’T DO ANYTHING. IT LOOKS LIKE A PIZZA COMING AWAY. IT DOES. ALL RIGHT. SO YOU WANT TO THROW SOME CHEESE
ONTO THIS GUY? SURE. SURE. ALL RIGHT. YOU WANT TO THROW
SOME LOBSTER ONTO THIS SIDE? I
HAD A FEELING. ALL RIGHT. SO LET’S PUT LOBSTER. JUST, JUST
GET CRAZY WITH IT. AND DO YOU PUT IT ON ONE SIDE OR
DO YOU, YOU KNOW, IT’S YOUR
WORLD. WE’VE LEARNED THAT YOU GUYS ARE
JUST DOING YOUR OWN THING.
THAT’S TRUE. AND THE PAIR OF LIGHT BILLS AND WHAT’S ALL THE RESTAURANTS? 100%? ALL RIGHT. AND BY THE WAY, WE
NEVER GET LOBSTER LIKE THIS. CAN YOU HAND ME THAT LOBSTER
OVER THERE? OH, YEAH, YOU’RE NOT
GOING MA YOU THINK MY MAN’S GONNA HOLD IT? HOLD IT OVER. WOW. WOW. IT’S MORE LIKE A LOOK AT IT. BUT YOU KNOW, YOU HAVE TO FLIP THIS THING OR
YOU HAVE TO FLIP IT AND YOU KIND
OF JUST, I’M GONNA OPEN IT SO MY MAN CAN
EAT IT WITHOUT THE CAR BECAUSE HE IS A, THIS IS, THIS IS NOT A TRUE
REPRESENTATION OF HOW MUCH
LOBSTER IN THE CASE. THIS IS INSANITY. ALL RIGHT. IT’S A NICE FLIP. OK. AFTERWARDS IT’S SAME SAUCE. WE’RE GONNA DRIZZLE OVER WITH
JIM LEFT ON THE OTHER SIDE OF
THE TABLE. THANK YOU. THANK YOU. IS IT? SO DELI IS ALREADY EATING. SHE DOESN’T EVEN
CARE ABOUT THE REST OF THE ROOM, BY THE WAY. WHO AM I KIDDING?
THIS IS NOT MINE. THIS IS MINE. THAT WOULD HAVE BEEN AMAZING.
THANK YOU GUYS. THANK YOU SO
MUCH. AND TO GET THESE RECIPES AT
TODAY.COM/FOOD TWO RECIPES THAT WILL HELP CUT OUT THE FAT.
BUT THESE ARE RECIPES THAT ARE
STILL DELICIOUS. RIGHT? YES. ABSOLUTELY. SO, IN MY HOUSE WE ARE STRICT
ADHERENT TO TACO TUESDAY AND,
AND, AND ISN’T THAT A GOOD DAY? IT’S LIKE YOU WAKE UP, THE KIDS,
WAKE UP IN THE MORNING. IT’S LIKE IT’S TACO TUESDAY AND
THEN THE WHOLE DAY IS GOOD.
EVERYTHING. SO THIS IS ACTUALLY WE MAKE A TATER
TOT TACO CASSEROLE. IT IS DIVINE, BUT WE CAN’T BE
DOING THAT EVERY DAY. SO, SO WHAT WE DID, WE’RE DOING
A QUINOA SWEET POTATO TACO. ABSOLUTELY WONDERFUL. WE’RE GONNA ROAST THESE
VEGETABLES WE OF COURSE, WANT TO
PUT A LITTLE OLIVE OIL. WE’RE GONNA DO A LITTLE BIT OF
SALT AND THEN TOSS THAT ROUND THAT’LL GO INTO AN OVEN 350
DEGREES. YOU KNOW, JUST UNTIL
THEY’RE SO WITH YOUR SWEET POTATOES NOT TO
CUT YOU OFF. YOU. NOW, HOW DO
YOU CUT THEM? WHAT’S YOUR, WHAT’S YOUR SECRET?
OH, OK. SO FIRST WE’RE GONNA PEEL THEM
AND YES THEY ARE. THEY’RE NOT
THE EASIEST THING. BUT WHAT YOU ALWAYS WANT TO
REMEMBER IS THAT YOU’RE GONNA
NEED TO GIVE IT A FLAT SIDE. IF YOU’VE GOT SOMETHING THAT
ROLLS AND YOU’VE GOT FINGERS THAT CAN GET INVOLVED IN A
REALLY SHARP KNIFE, HONEY, THE TOTS RIGHT THERE ON THAT SIDE. SO NOW WE WOULD GO HERE.
DO YOU SEE HOW MUCH EASIER THAT
IS? AND NOW WE HAVE OUR NICE SO THAT IF IT ROLLS ONIONS, ALL THAT. SO WE ARE GONNA SALUTE SOME
VEGETABLES. WE HAVE RED ONIONS AND PEPPERS
THAT’S GOING INTO A NICE HOT
PAN. WE WANNA COOK THAT DOWN UNTIL IT
GETS SUPER WILTED. GET THAT
FLAVOR GOING. NOW, ONE OF THE THINGS TACO
SEASONING HAS MORE A MINUTE. I MEAN IF I EAT IT THE
NEXT DAY, I CANNOT GET MY RINGS
OFF. MY FACE IS SO LOADED. I CAN’T EVEN OPEN MY EYES. SO I MAKE MY OWN. SO WE HAVE UM AND WE’RE GONNA DO
IT IN THIS SOUR CREAM. YOU COULD ALWAYS DO GREEK YOGURT
IF YOU WANTED TO UM WE HAVE A LITTLE BIT OF SALT,
CUMIN AND CHILI POWDER, CILANTRO AND A LITTLE LIME AND NOW WE’RE GONNA MIX THAT UP. SO NOW WE’RE GONNA GET AWAY FROM
ALL THAT SODIUM CHEMICAL LADEN
TACO SEASON PACKET AND UM, ROLL RIGHT OVER HERE.
WHAT’S THE VERDICT GUS MICROWAVE THERE? 00 GOSH, THANK
YOU, HONEY, THAT’S MY BEST TIP. UM SO IF YOU HAVE AN AVOCADO THAT
IS HARD AS A ROCK, YOU CAN STICK IT IN THE
MICROWAVE FOR 10 SECONDS. NO LONGER. 10 SECONDS. IT WILL BE SOFT. I’M NOT KIDDING YOU. I’M SERIOUS. THIS IS THE, THIS IS LIKE GUACAMOLE
EVERY DAY. I KNOW. YOU KNOW, HOW DO WE WORK ON THAT? ROGER. ONE OF MY MOST FAVORITE THINGS
IN THE WORLD IS A LOBSTER,
MACARONI AND CHEESE. I’M OBSESSED. BUT AGAIN, WE CAN’T DO THAT
EVERY DAY. SO WE’RE GONNA SWITCH
OUT. WE’RE GONNA DO A SPAGHETTI
SQUASH, LOBSTER PASTA. ISN’T IT WONDERFUL? WITH A LOT
OF SPRING VEGETABLES? I MEAN, WE’RE REALLY, YOU KNOW,
WE’RE GETTING THERE AND IT WAS A LITTLE HARD. GIVE ME TWO MORE SECONDS. I DON’T KNOW THAT IT WAS ON, DID
IT TURN ON? THE NUMBERS WERE
GOING DOWN AS LONG AS IT WORKS. SO WE WANNA GET OUT ALL OF THESE, UM,
SEEDS. WE’RE GONNA FLIP THIS
OVER, ADD JUST A LITTLE BIT OF WATER
TO THIS PAN THAT WILL STOP IT
FROM DRYING OUT. WE’RE GONNA COOK THAT FOR ABOUT
45 MINUTES AND THEN WE’RE GONNA MAKE OUR
SAUCE. SO WE HAVE A LITTLE BIT
OF LEMON JUICE. WE HAVE A LITTLE BIT OF UM LEMON
ZEST CHILI POWDER, MIX THAT TOGETHER
AND THEN EVERYTHING GOES INTO
THE POT AND THEN WE HAVE THIS FANTASTIC
DISH THAT IS SUPER LIGHT, SUPER HEALTHY AND ABSOLUTELY
DELICIOUS SWEET PEAS THERE FROZEN. DON’T YOU LOVE THE? WHAT’S THE VERDICT GUYS? WHAT’S THE VERDICT? A LITTLE? OK. YOU ARE, THAT IS NOT THE TRUTH. I THINK IT’S MY, I I ASKED HIM, I SAID IT WAS A, IT WAS A, IT’S MORE FOOD. AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? BUT DAVID, WE’RE GONNA KICK IT
UP A NOTCH. WE LIKE THE IDEA.
SEVERAL MATCHES MATCHES. OK? WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE
YOU’RE IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS, FEEL FREE TO USE LA UH,
UH, LOBSTER TAILS IF YOU WANT TO AS
WELL. SHRIMP, CHICKEN BACON, YOU MAKE IT YOURS. SO, RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES. AND YOU DON’T WANT TO RUSH THIS
PROCESS BECAUSE SEAFOOD CAN COOK VERY QUICKLY AND YOU
DON’T WANNA OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT. BUT WHAT DO YOU WANT TO DO? YOU SEE THAT LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE? WHAT YOU WANT TO DO NEXT IS USE FROZEN LOBSTER. I KNOW. DOES
THAT SOUND LIKE SOMETHING YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. YES. FROZEN SEAFOOD WORKS THAT WAY.
YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT. YOU’RE GOOD TO GO.
CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES. LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER YOU WANT TO
DO NEXT IS YOU WANT TO MAKE YOUR
ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE,
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY, THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE, MILD SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE HAVE SHARP CHEDDAR FOR
THAT NICE LITTLE T WHERE IT HITS YOU RIGHT BACK
HERE. SO IT’S ALL ABOUT BALANCE. ALL ABOUT BALANCE LADIES. ALL
RIGHT. SO VERY EASY. DON’T
BLINK. YOU MIGHT MISS THE STEPS TO THE
ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES SO HEAVY CREAM IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT, LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF HOMOGENIZED
WITH THAT HEAVY CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR CAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR. I DO IT BECAUSE WHY NOT SO INTO
THERE? WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE
SWEETNESS AND BALANCE EVEN MORE SO TO THAT LOBSTER MAC
AND CHEESE. WOW. OK. AND I ASSUME WE GOTTA ADD THE
CHEESE, WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE, WE WANNA ADD OUR
PASTA. I LOVE USING CAVA TAPE. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRIVE MACARONI. NO, JUST YOU ADD THAT THERE. ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND SHOW AND WAIT. WE WANNA ADD THAT PARMESAN
CHEESE ON TOP. WE DON’T HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL. WE
PUT THAT INTO THE OVEN. O TAKE IT OUT, BAKE IT ABOUT A ABOUT A BOO. DID YOU SEND US ANY? OH, WAIT RIGHT THERE. CAN YOU SEE THAT
BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? I JUST WANNA HUG THAT CHEESE.
CAN YOU PASS ME THAT CHEESE, PLEASE? DAVID. I JUST WANNA HUG, I WANNA HUG. I WANT A HUG. VIRTUAL HUG DAVID.
DAVID. THIS WAS AWESOME. OH, LOOK, HE’S FEEDING ME. OK.
READY. HI, EVERYTHING. WHERE YOUR MOUTH, MY MOUTH IS THERE ALL THE TASTE AND NONE OF THE
CALORIES. THAT WAS AMAZING. OH GOD, I LOVE HIM. BY THE WAY HE MAKES, I MEAN IT’S
AMAZING, BUT THERE’S SOMETHING ON DAVID
THAT ADDS A SPECIAL SAUCE. THIS RECIPE HEAD TO TODAY DOT
DOT COM SLASH FOOD. THANK YOU,
DAVID. THANK YOU DAVID. HE’S THE BEST. CONGRATS ON THE NEW PBS SHOW
CALLED THE GREAT AMERICAN
RECIPE. SO WHO BETTER TO PUT A TWIST ON
SOME AMERICAN CLASSICS? AND WITH THE FOURTH OF JULY
COMING UP, IF YOU WANT TO COOK WITH US, BY
THE WAY, YOU CAN SCAN THE QR CODE FOR
THIS RECIPE AND ORDER THE INGREDIENTS WITH
JUST A SINGLE CLICK. JUST SELECT, ADD INGREDIENTS TO
CARD, SCHEDULE THAT PICKUP OR DELIVERY
LITERALLY COULD NOT BE EASIER. ALEJANDRA, WHAT DOESN’T SEEM
EASY TO ME IS A CLAM BAKE. IT’S
SOMETHING I WOULD TICKET TO GO TO BECAUSE I
COULDN’T POSSIBLY DO THIS AT
HOME. BUT THAT’S NOT THE CASE. NO, IT’S NOT THE CASE. AND I’VE GOT A REALLY FUN
KIND OF TWIST ON IT FOR YOU. SO WE’RE MAKING A SHEET PAN CLAM
BAKE. OK? AND THAT JUST MAKES IT
SO MUCH SIMPLER. SO WE’RE GOING TO START OUT BY
PAR COOKING THE POTATOES
BASICALLY, YOU WANT TO GET THEM COOKING
FIRST SO THAT THEY COOK AT THE
SAME TIME AS THE SEAFOOD. OK? SO YOU JUST WHOLE POTATOES. YOU DON’T WANT RAW POTATOES WITH
YOUR DELICIOUS SEAFOOD AND YOU DON’T WANT TO DRY OUT
THE SEAFOOD ABOUT SEVEN MINUTES. BOIL THEM.
PERFECT. READY TO GO PUT MY SHEET PAN AND THEN YOU ADD ALL THE FUN
STUFF. SO THIS IS LIKE YOU CAN
HELP ME OUT HERE. WE’VE GOT SAUSAGE, WE’VE GOT SOME C WHICH IS MY ABSOLUTE FAVORITE IN
THE WORLD ON THEIR CORN. AND THEN OF COURSE, OUR
CLAMS I’M USING CHERRY STONE, THE HERB IN HERE TOO, LIKE YOU, I LOVE A LOT OF GARLIC AND
EVERYTHING. I MEAN, THIS IS
EASY. SO IT’S LIKE A ONE SHEET SHRIMP AND MUSSELS TO YOU. AND YOU KNOW WHAT, THIS IS THE
SORT OF THING LIKE, SEE WHAT’S
GOOD. RIGHT? YOU CAN PICK AND CHOOSE WHAT IS
YOUR FAMILY? LIKE, YOU CAN HAVE LOBSTER HOW MUCH YOU HAVE TO, THE SHRIMP, YOU
JUST LITERALLY, YOU JUST WANT GET
THAT ALREADY. THEM ALL OUT. AND THEN IT LOOKS BEAUTIFUL LIKE
THIS. AND THEN WHAT WE DO IS WE MAKE
OUR MIXING LIQUID. SO OVER HERE, I’VE GOT TWO CUPS
OF WINE. SOME DELICIOUS MELTED
BUTTER THAT ADDS SO MUCH FLAVOR.
SEAFOOD. I THINK I COULD DO THIS. YEAH, YOU
COULD DO THAT. SMOKED PAPRIKA.
YOU MIX THIS ALL UP AND I LOVE THIS BECAUSE YOU’RE
JUST GETTING SO MANY GREAT
FLAVORS HERE AND THEN YOU JUST POUR THAT
RIGHT ON THE PAN, ALL OF IT. YOU DON’T SAVE ANY
FOR LATER. NO, NO, NO. LET IT ALL GO. WE’VE GOT
OUR TASTERS OVER THERE. I FEEL LIKE THAT IS HOW THE HEAT HE’S GOOD. HUH? OK. YOU COVER THIS WITH OIL LIKE REALLY TIGHTLY WRAPPED
IT FOR HOW LONG IT DEPENDS. ABOUT 25 35 MINUTES.
JUST CHECK IT. BASICALLY, YOU
WANT THE CLAMS TO BE OPEN UP ONCE THE CLAMS ARE OPEN,
READY TO GO. THAT’S AMAZING. SERVE IT WITH SOME BREAD. MORE
MELTED BUTTER. EVERYBODY CAN FEAST. ENJOY LIKE
OUR BEAUTIFUL, I MEAN, WHAT DO YOU DELICIOUS?
RIGHT. LOOK, WHAT ELSE ARE YOU MAKING? AND
ALL RIGHT. SO MY OTHER THING IS I LOVE
THINGS THAT HAVE A LITTLE BIT OF
LATIN FLAIR. YOU KNOW WHY I LOVE IT. SO WE, WE GOT TO REPRESENT. SO WE’RE DOING
A MEXICAN STREET CORN STYLE
PASTA SALAD. SO BASICALLY TAKING THAT A LOT. OK. SO YOU TURN UP YOUR CORN, MAKE A SAUCE WITH SOME MAYONNAISE, SOME
CHILI, SOME CHIPOTLE, ALL OF
THAT. IT ALL IN WITH THE MAC. OH, HERE
IT IS. YES, THAT’S GOOD. THIS IS
A GREAT IDEA. THAT’S THE IMPORTANT PART. YOU
CAN TASTE IT. IT’S A GREAT SALAD THAT MUCH EITHER, BUT A STREET CORN VERSION OF IT.
I LIKE, YOU KNOW WHAT? I DON’T LIKE GETTING THE CORN IN
MY TASTE. SO I LIKE BEING ABLE TO
EAT IT WITH A, THAT’S DELICIOUS. RIGHT. NOTHING ELSE
STILL. LOBSTER ROLLS STILL REMAIN QUITE
POPULAR NBC. NEWS CORRESPONDENT AND HOST OF
STAY TUNED OVER ON SNAPCHAT SAVANNAH SELLERS WENT
TO MAINE TO MEET THE, THE REAL LOOP BEHIND LOBSTER. THERE IS A LOOP AND WE
WENT FISHING FOR LOBSTER
TOGETHER. IT WAS REALLY FUN. YEAH, WE DID, WE DID. I THINK YOU’LL
SEE SOME OF THAT. WE ACTUALLY
CUT A LOT. I’LL TELL YOU THAT AFTER TWO.
BUT THAT’S RIGHT. LUKE HOLDEN IS A THIRD
GENERATION LOBSTER MAN WHO STARTED A CAREER IN FINANCE IN
NEW YORK. BUT THEN AFTER SEARCHING FOR HIS
GO TO COMFORT FOOD AND NOT
FINDING IT HERE, HE REALIZED A NEW DREAM, TAKE A
LOOK. I LOVED THE EXCITEMENT OF
DROPPING A TRAP OVERBOARD, LETTING IT SIT FOR A COUPLE OF
DAYS AND HAULING IT UP AND JUST WONDERING
WHAT WAS INSIDE. LUKE HOLDEN, GREW UP ON THE MAIN
COAST, OBSESSED WITH LOBSTER. I’M ACTUALLY A THIRD GENERATION
LOBSTERMAN. SO I GREW UP ON THE
WORKING WATERFRONT. I LOVE THIS INDUSTRY. I LOVE BEING A PART OF IT AFTER
GRADUATING FROM COLLEGE AND
GETTING A JOB IN FINANCE. IT WAS THAT FIRST LOVE THAT
SPARKED AN IDEA. BUT YOU DIDN’T THINK AT FIRST
THAT YOU NECESSARILY WERE GOING
TO DO THIS, RIGHT? I HAD A GREAT EXPERIENCE ON IT.
IT WAS JUST, IT WAS A JOB. I WAS SITTING AT MY DESK ON A
SUMMER SUNDAY AFTERNOON. I WAS MISSING HOME. I WENT ONLINE LOOKING FOR
SOMETHING THAT REMINDED ME OF
HOME, WHICH WAS A MAIN STYLE LOBSTER
ROLL AND THERE WAS NOTHING. SO LUKE APPROACHED HIS DAD WITH
A BUSINESS PROPOSAL TO BRING A QUINTESSENTIAL MAINE LOBSTER
SHACK TO THE MIDDLE OF
MANHATTAN. HE LOOKED AT IT. HE SAID, I THINK YOU CAN OPEN A
LOBSTER SHACK IN NEW YORK CITY
FOR 35,000 BUCKS. AND I SAID, YEAH, I THINK I CAN, LET’S TRY
IT. AND SO HE ACTUALLY BORROWED AGAINST HIS
401K TO COME UP WITH, WITH HALF
THE MONEY. OK. SO YOU’VE GOT THE MONEY. YOU’RE
LIKE, I NEED A PARTNER. SO, WHAT’D YOU DO? I WROTE THIS
POST UP THAT I PUT ON
CRAIGSLIST. IT, LIKE FIRST TIME I EVER
PROBABLY GONE ON CRAIGSLIST. YOU’D NEVER NEEDED THE COUCH OR
SOMETHING BEFORE THE POST WAS SOMETHING LIKE I HAVE
NO EXPERIENCE, LIMITED FUNDING. AND LIKE, WE JUST GOT TO FIGURE
THIS OUT TOGETHER AND I GOT LIKE 700 RESPONSES. AND THEN I
COME ACROSS BENTS. I MET LUKE AND IT WAS
IMMEDIATELY CLEAR THAT LIKE,
THIS IS A GUY WHO HAS ONE PASSION HIS WHOLE LIFE. AND
THAT’S LOBSTER. THE TWO SIGNED A LEASE AND JUST
30 DAYS LATER OPENED, LUKE’S
LOBSTER. I LEFT BEN AND MY FATHER THAT
MORNING AT LIKE 830 BECAUSE YOU,
BY THE WAY, STILL HAVE A DAY JOB. AND I’M LIKE, GOOD LUCK. I’M NOT
REALLY EXPECTING THAT REALLY. WE’RE GOING TO DO ANY SALES. SO
IT’S LIKE NOON TIME AND ABSOLUTE CRICKETS AT TWO
O’CLOCK EITHER BETTER. MY FATHER’S
SERVICES WHEN THEY’RE LIKE, YEAH, THERE’S A LINE AROUND THE
BLOCK, LIKE JEFF’S HEADING BACK UP THE
MAIN TO GO GET MORE LOBSTER. SEVEN MONTHS LATER, LUKE QUIT
HIS DAY JOB. I TOOK A $35,000 SALARY AND NO
HEALTH INSURANCE. I WAS ALL IN. WHAT DID YOUR MOM THINK OF THAT?
MY MOM CRIED, BUT HER CONCERN WAS SHORT LIVED OVER THE NEXT 10 YEARS. LUKE AND
BEN LAUNCHED 40 LOBSTER SHACKS ACROSS THE
COUNTRY AND WORLD. ALL RIGHT. IT’S KIND OF INTERESTING. YOU
PUT THE SHOE ON FIRST AND THEY DID SOMETHING ELSE TO
EXPAND TOO. WE REALIZED THAT HAVING THE
DIRECT CONNECTION TO THE
FISHERMEN, WE WERE ULTIMATELY GOING TO HAVE
TO CONTROL OUR OWN DESTINY BY STARTING OUR OWN
SEAFOOD PRODUCTION PLANT HERE IN MAINE AND NOT HAVING A
KIND OF GO OUT ON THE OPEN MARKET AND
BUY A LOBSTER FROM WHOEVER
HAPPENED TO BE SELLING TODAY. LUKE’S LOBSTER CONTROLS
EVERYTHING FROM OCEAN TO TABLE. WE’VE BEEN IN CHARGE OF THAT
LOBSTER FROM THE MOMENT IT WAS
CAUGHT. ALL RIGHT. BUT WHEN COVID HIT SO DID A
WHOLE NEW SET OF PROBLEMS, IT WAS LIKE, I WAS A LITTLE KID. I LITERALLY CALLED MY FATHER AND
I SAID I JUST NEED YOU TO COME
TO WORK TODAY. AND I WAS LIKE, JUST CRYING. WE WERE OVER 600 PEOPLE
THAT DIED OF 2019. WE LAID OFF EVERYBODY BESIDES 23
PEOPLE, WHICH IS CRAZY. AND THEN WE JUST UM YEAH, I KNOW IT’S HARD AND THEN WE
JUST LIKE STARTED MAKING PLANTS SLOWLY BUT SURELY THEY BUILT
THAT. I MEAN, HOW DO THINGS FEEL FOR
YOU RIGHT NOW? THERE’S LIKE LIGHT AT THE END OF
THE TUNNEL, THE SUN IS STARTING
TO SHINE. IT’S LOBSTER ROLL SEASON.
SPEAKING OF WHICH? ALL RIGHT, I HAVE TO TELL YOU
ALL SOMETHING, A LITTLE BIT OF A
CONFESSION. THIS IS ACTUALLY GOING TO BE MY FIRST LOBSTER ROLL LIKE EVER. THAT BLOWS MY MIND. OK. REALLY GOOD. I KNOW YOU HAVE TWO LITTLE
DAUGHTERS DO YOU THINK THIS IS GONNA BE 1/4
GENERATION LOBSTERING FAMILY. I HAVE A THREE YEAR OLD WHO WILL
HAVE A LICENSE WHEN SHE’S SEVEN. I WANT THEM TO BE VERY
COMFORTABLE IN THE OCEAN AND I SUSPECT THEY’LL LOVE JUST
THE EXCITEMENT OF, OF PUTTING THAT TRAP INTO THE
OCEAN AND PULLING UP AND SEEING
WHAT’S INSIDE. AND I’M LIKE, REALLY EXCITED TO
TEACH HIM ABOUT THAT. OH, WHAT A GREAT GUY. I KNOW HE WAS SO GREAT. AND NOW AS MANY COMPANIES HAD TO
DO DURING COVID, LUKE’S TEAM PIVOTED TO KEEP
THEIR BUSINESS GOING. THEY STARTED AN ECOMMERCE SITE
TO SELL FISH DIRECTLY TO
CUSTOMERS. AND THEY LAUNCHED A LINE OF
PRODUCTS AT WHOLE FOODS. IT’S ACTUALLY TWO REVENUE
STREAMS THAT NOT ONLY KEPT
LUKE’S LOBSTER AFLOAT, BUT ALL THE FISHERMEN, THEY SUPPORT PEOPLE LIKE CAPTAIN
STEVE TRAIN WHO WAS IN THAT PIECE SHOWED ME HOW TO FISH
FOR LOBSTER, SHOWED ME HOW TO BAND UP THE
CLAWS. EVERYTHING WAS PRETTY COOL. WAIT, YOU ACTUALLY DID THE BANDY WITH THIS TOOL AND EVERYTHING. IT WAS VERY SCARY OUT. THANKS TO LUKE’S. SO, WHAT ARE YOUR THOUGHTS ON
LOBSTER ROLLS? I LIKED IT. YEAH. YEAH. I’M NOT BIG ON CRAIG LOVES IT. I MEAN, DO YOU LIKE BUTTER ON IT? IT’S
BUTTER AND WHAT’S THE OTHER ONE? IT’S LIKE A MAYONNAISE. YOU CAN
HAVE IT MORE MAYONNAISE. THIS IS THE PERFECT MIX OF
SEASONINGS. IT’S NOT TOO, WE’VE GOT A DROP WELL DONE AND WE ALWAYS LOVE IT. WHEN
PEOPLE BRING FOOD INTO THE
STUDIO NOW. WELCOME BACK TO NORMAL. I JUST BIT MY CHEEK. NO, NO. THAT HURT DOWN. I WAS LIKE INHALING IT. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, TWO YEARS. THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU KNOW, ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER SEEN YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SEEN? SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. I LOVE IT. SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? SO WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. LOOK WHAT HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. AND GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU THE FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YEAH. THANK YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE THAT AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR SOUL AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. I THINK THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN EASY, HAPPY PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG WAY. I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. YOU KNOW, ALL THE THINGS STICK TO IT ALL AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M DOING IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY DAUGHTER. OH. HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. YEAH. OK. ONE MORE BIT. MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. ON THIS FIX AHEAD FRIDAY WITH A
RECIPE YOU CAN MAKE THIS WEEKEND
AND SERVE ALL WE WANT. IT’S A STAPLE OF SUMMER FESTIVAL
FOOD TRUCKS. NOT TO MENTION ITALIAN FAMILY
DINNERS, SAUSAGE AND PEPPERS AND CHEF LAURA VITALE SAYS IT TASTES EVEN BETTER AFTER
A COUPLE OF DAYS MORNING,
LADIES. UM I’M SO EXCITED TO SHARE THIS
RECIPE WITH YOU BECAUSE IT’S ONE
THAT I TURN TO A LOT. UM I LOVE IT DURING THE SUMMER
FOR ENTERTAINING BECAUSE I CAN MAKE IT AHEAD AND JUST REHEAT IT
WHEN I NEED IT. AND IT’S GREAT. NOW, SINCE EVERYONE’S KIND OF GOING
BACK TO SCHOOL AND WORK IS BACK INTO FULL FORCE FOR A
LOT OF FAMILIES, IT’S SOMETHING YOU CAN MAKE AND
REHEAT WHENEVER YOUR HEART DESIRES AND THE
LONGER IT SITS, THE BETTER IT GETS. SO WHAT I’VE GOT IN THE SKILLET,
YOU’LL WANT TO DO THIS IN LIKE A
DUTCH OVEN. UM BUT FOR THE PURPOSES OF YOU BEING
ABLE TO SEE REALLY WELL, I’M DOING THIS IN A SHELL
SKILLET. WHAT I DID WAS I WENT AHEAD AND
JUST SEARED SOME SAUSAGES. UM YOU CAN USE HOT SPICY, MILD, WHATEVER YOUR HEART DESIRES YOU
JUST WANT TO STEER THEM ON BOTH
SIDES. YOU DON’T HAVE TO WORRY ABOUT
THEM BEING COOKED ALL THE WAY BECAUSE YOU’RE GONNA
BRAISE THIS FOR A WHILE. NOW TO THE SAME PAN, YOU’RE
GONNA ADD SOME SLICED PEPPERS,
ONIONS AND GARLIC. I ALSO HAVE A LONG HOT, UM, I LOVE SPICE BUT WHEN I MAKE
THIS AND MY KIDS GONNA BE EATING
IT, I LEAVE IT OUT BECAUSE SHE’S 4.5. IT DOESN’T
LOVE HEAT. SO, UM, AT THIS POINT, ALL YOU’RE GONNA DO IS JUST
SAUTE YOUR PEPPERS AND ONION MIXTURE UNTIL IT JUST GETS
REALLY BEAUTIFULLY CARAMELIZED. AND ONCE THAT’S THERE, YOU’LL GO
AHEAD AND ADD A SPLASH OF RED
WINE. THIS IS JUST GONNA REALLY
INTENSIFY WITH EVERYTHING COOKED AND YOU’LL ADD A MIXTURE OF
TOMATO SAUCE, BEEF SAUCE,
ITALIAN SEASONING. YOU ADD THAT RIGHT IN, YOU’LL WANT THAT TO COME TO A
BOIL AND KIND OF REDUCE A
LITTLE. ONCE THAT HAPPENS, YOU’LL PUT
YOUR SAUSAGES RIGHT BACK IN, YOU’LL PUT THE LID ON AND YOU’LL
LET THOSE COOK LOW AND SLOW FOR
A COUPLE OF HOURS. AND NOW I, THIS IS WHAT IT LOOKS
LIKE AFTER IT’S BEEN COOKING FOR
A COUPLE OF HOURS. NOW, THIS IS THE POINT WHERE IF
YOU’RE MAKING THIS AHEAD OF
TIME, YOU WANNA LET IT COME TO ROOM
TEMPERATURE, YOU WANT TO COVER IT WITH A LID
AND STICK IT IN THE FRIDGE UNTIL YOU’RE READY TO USE IT
WHEN YOU ARE READY TO MAKE YOUR
SAN, WHICH IS OR IF YOU WANT TO MAKE
THIS INTO A PASTA DISH OR WHATEVER YOU WANT
TO SERVE THEM WITH, BRING THEM BACK TO A SIMMER. I LIKE TO DO A LITTLE COMPOUND
BUTTER FOR MY ROLLS JUST BECAUSE
IT’S SO DELICIOUS. I TAKE A LITTLE BIT OF BUTTER
SOFTENED. IT COULD BE SALTED OR
UNSALTED. I GO AHEAD AND ADD SOME ONION,
NOT SOME ONION, SOME GARLIC
ONION POWDER. ITALIAN SEASONING A LITTLE BIT
OF PARMESAN CHEESE, ANYTHING
THAT YOU WANT. AND YOU’RE GOING TO SLATHER THAT
ON SOME REALLY NICE CRUST ROLLS. JUST PUT THEM IN HALF AND
SLATHER SOME OF THE COMPOUND
BUTTER ON BOTH SIDES. YOU’LL PUT THIS IN A HOT OVEN
ABOUT 400 OR SO UNTIL THE ROLLS GET REALLY
NICE AND GOLDEN BROWN. IT LOOK A LITTLE SOMETHING LIKE
THIS. IT DEVELOPS A REALLY BEAUTIFUL
COLOR AND FLAVOR. YOU THEN TAKE YOUR SAUSAGES AND
YOUR BEAUTIFUL SWEET, DELICIOUS PEPPER AND SAUCY
GOODNESS. YOU’LL TOP THAT JUST LIKE THAT. A COUPLE OF SLICES OF PROVOLONE
OR YOU COULD USE MOZZARELLA. YOU COULD USE ANYTHING YOU WANT AND YOU GO AHEAD AND THROW THAT
RUN INTO A HOT OVEN UNTIL IT LOOKS A LITTLE
SOMETHING LIKE THAT. AND THEY ARE PHENOMENAL. THEY’RE
REALLY EASY. YOU CAN DO THE SAME RECIPE USING
THE CHUCK ROAST. IF YOU WANTED TO DO WITHOUT THE
SAUSAGE OR EVEN SOME CHICKEN
THIGHS, THE PROCESS WON’T CHANGE. THE
METHOD DOESN’T CHANGE. IT’S STILL GONNA BE RICH AND
DELICIOUS AND YOU CAN SERVE IT OVER MASHED POTATOES OR
RICE OR PASTA OR ANYTHING AND YOUR HEART DESIRES AND IT’S THE MEAL THAT KIND OF
KEEPS ON GIVING BECAUSE THE LONGER IT
SITS IN THE FRIDGE, YOU CAN REHEAT IT AS MANY TIMES
AS YOU WANT AND IT’LL LAST UP TO
FIVE DAYS. UM, SO IT’S A REAL CROWD
PLEASER. AND IT ALSO TAKES A LOT OF
STRESS OFF YOUR SHOULDERS ABOUT FIGURING OUT WHAT YOU’RE GONNA
COOK A COUPLE TIMES THIS WEEK. YOU CAN SERVE IT A COUPLE OF DIFFERENT WAYS. SO I
HOPE THAT YOU GIVE IT A TRY
AGAIN. IT’S A REAL CROWD PLEASER AS
WELL TO ENTERTAIN WITH AND YOU CAN MAKE IT AHEAD OF TIME TO
SERVE SIX OR 16. NOTHING CHANGES. UH THANKS LAURA SAUSAGE AND
PEPPERS. I’M LOOKING FORWARD. THAT LOOKS DELICIOUS HEAD.
TODAY.COM, WE ARE TRAVELING BACK TO THE
EIGHTIES. WE ALL KNOW CELEBRITY CHEF, ADAM
RICHMAN FROM MAN VERSUS FOOD. WELL, NOW HE HAS A NEW SHOW ON
THE HISTORY CHANNEL. IT’S
GENIUS. IT CALLED, ADAM EATS THE EIGHTIES. I’M HERE
FOR IT. HE’S HERE TO TELL US ALL ABOUT
IT AND PUT HIS SPIN ON A FRENCH
DIP FOR US. ADAM. GOOD MORNING TO YOU. GOOD
MORNING TO BOTH OF YOU. WHAT MADE YOU DECIDE TO
WANNA EAT YOUR WAY THROUGH THE
EIGHTIES? LIKE THIS WHOLE CONCEPT? YEAH.
WHAT’S LIKE EIGHTIES? WELL, I THINK, YOU KNOW, IT, IT
WAS A DECK THAT SHAPED THIS
NATION. IT SHAPED US IN TERMS OF
TECHNOLOGY. UH THINGS LIKE THE MICROWAVE
HAVING LATCH KEY KIDS. THAT WAS A LATCH. KEY KID. WHEN YOU GUYS SAID THAT I WAS
LIKE, OH, THAT’S TRUE. WE ARE MAKING YOUR SPIN ON A
FRENCH DIP. IT’S A CHICKEN FRANS DIP. YES, BASICALLY. WELL, THAT
WAS A BIG DISH IN THE EIGHTIES.
WE HAVE SOME CUTLETS. UH, THEY USUALLY COME PRETTY
STOUT BUT YOU CAN POUND THEM
THIN. UH, YOU CAN USE A MALLET BUT YOU
DON’T WANNA POUND. SO YOU CAN SEE THE CUTTING BOARD
THROUGH IT BECAUSE THAT’S OVER POUNDING. RIGHT. SO,
WE SEASON WITH SALT AND PEPPER. WE HAVE SOME PRE POUNDED CUTLETS
HERE AND, UH, SIMILAR TO WHAT WE
DID BEFORE. THERE YOU GO. OH, USING THE
TONGS. EXACTLY. I, I TOUCH SOMETHING ELSE AND
SOMEBODY WOULD SAY. EXACTLY.
EXACTLY. YOU JUST HAVE THE WHITE DRESS
ON. SO I’M WORRIED ABOUT YOU. SO WE HAVE SOME OIL. WE’VE ADDED SOME BUTTER TO IT
AND WE, YOU PUT SOME GARLIC IN
THERE TO INFUSE IT. AND NOW WHAT WE DO IS DROP IT EGG. YOU TAKE THE GARLIC BACK OUT.
RIGHT. YOU TAKE THE GARLIC OUT.
RIGHT. WE DON’T WANT TO LET IT BURN. WE JUST WANT TO INFUSE THE
FLAVOR AND THEN FROM THERE RIGHT
INTO THE OIL. SO THIS IS OIL AND BUTTER. OIL AND BUTTER. EXACTLY. WE’LL
LET THAT GO FOR ABOUT, IT’S OK. WE’LL LET THAT GO FOR ABOUT
THREE MINUTES. WHEN THOSE ARE DONE. WE TAKE THEM OUT BUT WE WANNA
LEAVE ALL THAT IN THERE AND
THERE’S STUFF CALLED FOND. IT’S THOSE LITTLE BROWN BITS AT
THE BOTTOM OF THE PAN. AND THAT IS WHERE EXACTLY YOUR
BEAUTIFUL WOODEN SPOON IS GONNA
COME IN SO MUCH ZENDAYA IN EUPHORIA, WE’RE GONNA HAVE A
ROUX AND YOU SEE HOW I DID THAT? VERY
TOPICAL, VERY TOPICAL. I’M TALKING ABOUT EUPHORIA. EXACTLY. SO WE’RE GONNA ADD SOME FLOUR
AND THAT’S GONNA BE THE BACKBONE
OF THE SAUCE. SO WE WANNA MAKE SURE THAT IT
INCORPORATES, GETS A NICE SORT
OF NUTTY COLOR. AND THEN ONCE THIS IS PROPERLY
INCORPORATED AND AGAIN, BE CAREFUL IF YOU’RE DOING THIS
WITH KIDS. YOU DON’T WANNA BE RIGHT OVER
THE PAN, BUT WE’RE GONNA ADD
SOME WHITE WINE. YOU CAN USE CHARDONNAY,
SAUVIGNON BLANC, PLAIN OLD
COOKING WINE. SMELL OF THIS SMELLS DELICIOUS.
THANK YOU. SO TWO MINUTES, IT ALL COOKS OFF
THE JUICE OF TWO LEMONS, WHICH IS THE BACKBONE OF ANY
CHICKEN FRANCAISE. ONCE THIS IS ALL INCORPORATED,
WE’RE GONNA ADD THE CUTLETS BACK
TO IT. SO WE’LL USE THE, WE’LL TAKE THESE GUYS, WE’LL
THROW THEM RIGHT IN. NOW, WHAT
IS THIS, THIS THIS EXTRA LAYER HERE? THIS
EXTRA PROCESS IS THAT WHAT GIVES
IT THE KICK? LIKE IT ALSO MAKES IT SOFTER, IT
HELPS IT MELT IN YOUR MOUTH. IT INFUSES ALL THAT FLAVOR INTO
IT. SO WE’LL DO FIVE. IT’S EACH SIDE. ONCE THEY’RE
FINISHED, WE HAVE OUR SAUCE. SO LET’S SLIDE DOWN TOWARDS
MAKING THE LEMONS FLOATING IN HERE. YES. SO THIS ONE I FULLY COP I STOLE
FROM THE GREAT CONTESSA HERSELF.
IRONY. YOU CAN TAKE LEMON AND YOU CAN
ACTUALLY USE THE ZEST TO GET THE
OIL. THIS WHITE PART IS CALLED PIFF
AND IT’S VERY BITTER. UM, I, I DON’T HAVE A LISP
INSTEAD OF DIRTY WORDS, BUT YOU CAN ACTUALLY JUST PUT
THE LEMON SORT OF SHELL SIDE DOWN IF YOU WILL AND
INFUSE THAT OIL. WE HAVE SOME BRIOCHE THAT WE’VE
TOASTED WITH A, A LITTLE BIT OF BUTTER WE CAN
START CONSTRUCTING. YEP. SO WE’LL TAKE ONE OF THESE
CUTLETS. WE’LL DUNK IT IN THE, UH, WE’LL
USE THIS SAUCE FOR THE TIME
BEING. THIS IS A, THIS IS OUR AU JUS EXACTLY. THIS IS AJ AND THIS IS A EXACTLY. RIGHT. SO WE’RE GONNA HAVE OUR CUTLET, THEN WE’RE GONNA DRESS IT UP
WITH A CORNY SHALL OTHERWISE KNOWN AS
GHERKINS OR LITTLE PICKLES. SO WE’RE GONNA PUT THESE GUYS
RIGHT ON TOP OF SO MANY NAMES. RIGHT. IT’S SO
WEIRD FOR, IT’S JUST SUCH A
LITTLE THING. AND THEN WE’RE GONNA TOP IT WITH
A SLICE OF HONEY HAM. I LIKE A LITTLE BIT OF THAT
SWEETNESS. SOME WATER CRUST ON TOP OF IT. AND EIGHTIES ALSO. OH MY GOSH, OF
COURSE. ABSOLUTELY. AND A LITTLE BIT OF DRIZZLE OF THE AU ON TOP. AND THEN YOU HAVE YOUR FROST SAYS DIP AND YOU COULD EVEN USE
THE LEFTOVER FOR DIPPING. ABSOLUTELY. I WOULD
LOVE TO SHARE ONE WITH YOU. CHEERS GUYS DON’T DIP AS YOU
WILL. CHEERS. MM. OH MY GOODNESS. RIGHT. WHERE WERE YOU WHEN I WAS IN
LATCH KEY. EXACTLY. WE JUST NEED A NEW
COKE. WE NEED A NEW COKE AND THE ST, OH MY GOD, WE ARE RIGHT IN THE
EIGHTIES. FOOD AND THIS MORNING JAMES
BEARD AWARD NOMINATED CHEF MASON
HEREFORD IS HERE, HE IS THE MASTER MIND BEHIND THE
FAMED TURKEY AND THE WOLF SANDWICH SHOP IN
NEW ORLEANS. WHY IS IT CALLED TURKEY AND THE
WOLF? TOO LONG. A STORY. BOTH THE
TURKEY AND THE WOLF. THERE USED
TO BE TWO. OK. ALL RIGHT. OK. WE’RE GONNA START BY BUTTERING
THE BREAD. HE TOLD ME EARLY AND HE GOES,
IT’S A LONG STORY BUT NOT REALLY
A GOOD STORY. NOT NECESSARILY A TV STORY. ALL RIGHT. OK. WE BUTTER OUR BREAD. THIS IS
NOT JUST ANY WHITE BREAD. THIS
IS BEAUTIFUL. SO WE RECOMMEND BUYING YOUR
BREAD FROM A BAKERY AND THICK. IT REALLY CUTTING IT REALLY
THICK. SO WHEN YOU TOAST IT, IT’LL BE
CRISPY ON THE OUTSIDE, BUT IT’LL BE LIKE SOFT AND CHEWY
ON THE INSIDE. OK. WE BUTTERED BOTH SIDES OF THE PAN. THIS ONE’S ALREADY
BUTTER. THIS IS A CAST IRON PAN. YOU
DIDN’T PUT ANY OIL OR ANYTHING.
NO, WE GOT OUR BUTTER. WE GOT THE PERFECT AMOUNT OF
BUTTER ALREADY ON THE BREAD CORNER TO CORNER OR WHAT
DO WE NEED? FANCY BOLOGNA? OR CAN MY BOLOGNA
HAVE A FIRST NAME? UH NAILED IT. I WOULD SAY THAT YOUR
BOLOGNA OF COURSE, CAN HAVE A
FIRST NAME. WE HAVE A BOLOGNA WE USE AT THE
RESTAURANT THAT’S NEAR AND DEAR
TO OUR HEARTS THAT I’D LOVE TO TALK
ABOUT A LOCAL BUTCHER SHOP MAKES
IT. IT’S MADE BY MY FRIENDS LEANNE
AND DAN. SO, UM, SO YOU COULD GO TO, YOU CAN FIND, WILL REWARD YOU,
BUT THAT SANDWICH CAN BE MADE
WITH ANYTHING. OK. SO YOU PUT IT IN THERE NOW. SO
WE, WE’RE TOASTING OUR BREAD
OVER HERE. JUST THROW THE IN. WE CAN, YOU KNOW, MAYBE DO LIKE
AGAIN, I DON’T SEE YOU PUTTING
ANY OIL OR? OH, NOW YOU SHOW UP. THIS IS JAMES BEARD AWARD
NOMINATED CHEERY RIGHT HERE. THANK YOU.
THANK YOU. YOU KNOW, MY MOM USED TO MAKE FRIED
BOLOGNA SANDWICHES WHEN I WAS LITTLE AND WE PUT IT ON WHITE
BREAD WITH KETCHUP. THAT’S WHAT WE DO. BUT YOU’RE
GOING TO ELEVATE IT. SO MY MOM MADE THEM AND I COULD
NOT STAND IT. IT WAS JUST
REALLY, I, I THEY WERE NOT TOASTED
AMERICAN CHEESE, YELLOW MUSTARD. I’D EAT IT AND I WOULD FEEL KIND
OF SAD AND WE WOULD PUT UH WE PUT THE CHIPS IN THERE TO
SORT OF MAKE IT GOOD. IT GETTING THROUGH
IT. HOW’S IT TASTING? OH MY GOD, THIS IS THE OK. SO, ALL RIGHT. SO SHOW US WHAT WE DO. WE’VE GOT OUR, OUR BREAD. NOW
WE’RE GONNA PILE IT OUT. WE GOT
THE YEAH. SO THIS WENT INTO THE OVEN AND IT MELTED AFTER WE TOOK IT
OUT OF THE PAN. HERE IT IS READY
TO GO. WE ARE READY TO BUILD THE
SANDWICH. I’LL START WITH THE MAYONNAISE
ON ONE SIDE IF YOU WANT TO DO
THE MUSTARD ON THE OTHER. SURE. SURE. BUT THIS IS THIS, YEAH, IT LOOKS
LIKE HONEY. THE MUSTARD RECIPE
IS, UH, SOMETHING I DISCOVERED RIGHT BEFORE
OPENING TURKEY AND THE WOLF. MY,
ONE OF MY BEST FRIENDS VIA HER MOTHER’S NAME IS TAY. AND
TAY GAVE ME THIS MUSTARD RECIPE AND IT HAS CHANGED MY ENTIRE
BUSINESS PLAN MADE WITH MUSTARD POWDER, EGGS, VINEGAR AND SUGAR. AND YOU COOK IT OVER A DOUBLE
BOILER AND YOU CAN HAVE MUSTARD
MADE IN 30 MINUTES. OK. ALL RIGHT. WE GOT A, GOT A NEXT IS GONNA BE SHREDDED BOLOGNA IS GONNA GO RIGHT ON
TOP. I’M GOING WITH THE HANDS. OH, JUST DO IT, DO IT. AND THEN
WE PILING ON ALL THESE CHIPS. OH MY GOD. OH,
ALL OF THEM. I LOVE IT. ALL RIGHT. THE MOST FUN PART WE GOT TO GET TO. WE ONLY HAVE A
MINUTE. LET’S GO. OK. SO THEN
CRUNCH IT TOGETHER. THIS IS LIKE, OK, I GOT IT. OK, GREAT. NOW WHAT’S OVER HERE?
WHAT’S OVER HERE? I’M GOING TO
EAT IT. DISH NUMBER TWO. IT IS TIME. WHAT ARE YOU MAKING? I’M JUST
TAKING A BITE. NO, NO, YOU KEEP
GOING. OK, COOL. IS THIS, IS THIS LIKE A TEMPURA? SO YEAH.
THIS IS A TEMPURA FRIED APPLE
THAT WE’RE GOING TO MAKE A BUFFALO WALDORF SALAD. TOSS IT IN A TEMPURA BATTER, FRY IT UP HERE. THEY ARE FRIED. READY TO
GO ONTO THE PLATE, AM. ALL RIGHT, WE’RE GOING TO GO
WITH A BUFFALO SAUCE. NO, MASON. IT’S CRAZY. IT’S
BEAUTIFUL. THAT’S BLUE CHEESE. BLUE CHEESE.
OH, MY GOSH. WE HAVE FIVE
SECONDS LEFT. MASON’S COMING BACK IN THE
FOURTH HOUR. I BLEW IT. I’M
SORRY, YOU ROCKED TODAY. DO WE CANNOT WAIT TO CHOW DOWN ON ALL THE GREAT
CUISINE? I MEAN ABOUT IT HERE TO MAKE ONE OF THE CITY’S
MOST FAMOUS DISHES. IS ALAN. SHE, SHE, HE’S THE CHEF, OWNER OF
SABA AND MISS RIVER RESTAURANTS. ALAN, WE WENT TO MISS RIVER WHEN
WE WERE THERE LAST TIME I LOVED IT. AND I SAID YOUR LAST
NAME WRONG. IT’S OK. AND, AND YOUR DAUGHTER, I’M
HAVING ONE OF THOSE DAYS STOLE YOUR SALT. THE SHOW IS SHE GONNA COME JOIN US TO
DINE AGAIN? WE HOPE SHE WILL. SHE’S A MUFFALETTA. THE QUINTESSENTIAL ITALIAN
SICILIAN NEW ORLEANS SANDWICH INVENTED IN THE EARLY 19
HUNDREDS. HOW BEAUTIFUL IT IS. I
MEAN, WHAT, WHAT MAKES IT A MUFFALETTA? SO THERE’S MANY THINGS THAT MAKE
IT A MUFFALETTA ONE IS OLIVE
SALAD, WHICH WE’RE GOING TO MAKE AND I’M SOME ONION. CAN I ASK A QUESTION? WHY DIDN’T YOU
JUST THROW IT IN WHOLE? WELL, BECAUSE I LIKE TO KIND OF
GIVE IT A HEAD START, YOU KNOW THAT IT PUT IT IN WHOLE, NOT BLEND UP THE RIGHT WAY. YEAH. BUT WE STILL HAVE SOME
MORE THINGS TO PUT IN THERE. YEAH, WE’RE GONNA, WE’RE GONNA ADD SOME. WHAT YOU
GOT? THESE ARE SWEET PICKLES. WE HAVE OLIVES, WE HAVE ROASTED
PEPPERS, SOME PEPPERONCINI GARLIC CAPERS
AND SICILIAN OREGANO. AND WE’RE GONNA WAIT. THERE’S MORE, THERE’S MORE TO
GO. AND DO YOU WANT A LITTLE, I’VE LOST IT SOME OLIVE OIL, VINEGAR, VINEGAR, RED WINE VINEGAR. WE HAVE HOT SAUCE, HOT SAUCE LIKE A NATURAL ZEST. I DON’T THINK SO. YOU HAVE THE ZEST. THAT’S
ANCHOVY PASTE, WHICH GIVES IT THAT LITTLE KICK.
HOW MUCH ZEST DO YOU NEED TO PUT
IN THERE? LIKE AS MUCH AS YOU WANT? I
MEAN, A LEMON IS WORTH IS GOOD,
BUT THAT’S GOOD TOO. WAIT, WHAT ARE WE MAKING? WHAT
IS, IT’S GONNA BE THE OLIVE SALAD AND THAT’S GONNA BE A SPREAD
THAT GOES ON TO THE SANDWICH.
SO, LET’S CLOSE THIS. WELL, YOU SEE, I HAVEN’T USED ONE OF
THESE BEFORE. WELL, YOU KNOW, IMAGINE THAT,
LIKE TURNING ON AND BEING PLUGGED IN AND THAT GOES ALL AROUND. IT MAKES
THIS DELICIOUS OLIVE SALAD AT, THAT’S ALL OF THESE THINGS. LOOK AT THAT. LOOK AT THAT BREAD AND THAT TO BE THE SIZE OF A HUBCAP.
HOW DO YOU FIND BREAD THIS BIG? WELL, I
BROUGHT IT FROM, OR, OR, AND I BROUGHT IT ON THE PLANE WITH
ME AND EVERYONE. OH, YEAH, WE’RE GOING TO TOAST
IT. SO I’M CUTTING THIS IN HALF. WE’RE GONNA OPEN IT UP AND WE’RE GONNA, WE’RE GONNA PUT ALL OF THIS
OLIVE SALAD IN ONE. LOOK AT ALL THAT RUSSIA. IMAGINE ALL THAT FLAVOR
HAPPENING. WE’RE GONNA DRIZZLE
SOME EXTRA VIRGIN. A LOT OF THEM, SOME GIARDINIERA, SOME, LIKE
PICKLED VEGETABLES. YEAH. IT’S LIKE PICKLED
VEGETABLES. AND WE’RE GONNA PUT SOME
PROVOLONE CHEESE. I LIKE PUTTING
LIKE SHARP AND NOT SHARP. SO THAT’S SALAMI. YEAH, WE COULD JUST LOAD IT UP ON THAT SIDE. THIS IS THE MEI MORTADELLA HAVE UM, OLIVES IN IT. WHAT IS THAT? AND THEN COPA WHICH IS LIKE A PORK SHOULDER. THERE’S ALWAYS A LOT OF MEAT. A
LOT OF, A LOT OF, A LOT OF CHEESE. WE’RE GONNA TAKE
THIS, WE’RE GONNA PUT IT IN THE OVEN AND WE’RE GONNA TOAST IT LIKE
THIS. DON’T EVEN, DON’T MAKE IT A
SANDWICH, DON’T LEAVE IT LIKE
THAT OPEN. AND SOME PEOPLE DON’T TOAST MUFFALETTA. YOU KNOW, I THINK IT’S LIKE A, IT’S
A SIN. SO AFTER IT TOASTS IT’S GONNA GET ALL MELTY AND
DELICIOUS AND LOOK AT THAT 10, WHY DID YOU PUT IT BACK TOGETHER? WELL, YOU WEREN’T LOOKING BUT NO, I’M JUST KIDDING. THERE’S A,
THERE’S A WHOLE HALF WAY THROUGH. YOU PUT IT. SO WHEN, WHEN IT, WHEN IT TOASTS
YOU THEN TAKE IT OUT OF THE
OVEN, YOU PUT IT BACK AND THEN YOU HAVE THE, THIS BIG
BEAUTIFUL SANDWICH WITH ALL THE
MELTY CHEESE AND THE OLIVE SALAD AND ALL THE
MEATS. IT’S REALLY, I THINK ONE OF THE BEST
SANDWICHES IN THE WORLD AND WE
SERVE IT AT MISS RIVER AT THE SEASONS IN NEW ORLEANS. WE SERVE THIS ONE RIGHT HERE. YOU SEE, ALAN AND MISS RIVER. IT’S
DELICIOUS. THANK YOU. GET THIS RECIPE. GO TO
TODAY.COM/FOOD. POBOY. YEAH, WE’RE ACTUALLY
TALKING ABOUT PICKLED SHRIMP PO’BOYS, COURTESY OF CHEF SCOTTY
SCOTT. AND THIS DISH IS STRAIGHT OFF
THE MENU AT SCOTTY’S ABE FROMAGE FOOD TRUCK IN FORT WORTH, TEXAS. HOW ARE YOU? BOY IS PERFECT AND IT’S KIND OF
LIGHT, YOU KNOW, I MEAN, BUT THIS ONE ISN’T FRIED, WHICH
WE, RIGHT. IT’S GOT A LOT OF FLAVOR
TO IT. IT’S NICE, CRISP AND FRESH AND COOL AND
JUST WHAT YOU WANT IN THE
SUMMERTIME WHEN IT’S HOT. ALL RIGHT, LET’S GET COOKING.
WHAT, HOW DO WE MAKE IT? I’M GONNA START OFF WITH A
LITTLE ONION HERE AND JUST SLICE
IT UP. AND I, I LOVE ABOUT THIS DISH.
IT’S COULD BE MADE AHEAD OF
TIME, WHICH IS AWESOME. SO, IF YOU’RE ENTERTAINING OR
SOMETHING LIKE THAT, JUST POP IT
IN THE FRIDGE. IT’S READY TO GO. WHEN DO YOU MAKE IT WHEN? SO YOU MAKE IT LIKE A DAY BEFORE
OR SOMETHING BECAUSE YOU CAN’T
MAKE SHRIMP THAT. RIGHT? YEAH, YOU’RE GONNA BOIL THE SHRIMP
QUICKLY BUT THEN AFTER THAT
YOU’RE GONNA LET IT SIT IN THE MARINADE
FOR ABOUT 24 HOURS. SO YOU WHAT? PICKLES IT? YES. EXACTLY. SO WHAT YOU’RE LEAVING ALL THOSE
SEEDS IN THERE NORMALLY I
WOULDN’T. BUT TODAY YOU ARE, YOU KNOW WHAT TV? ALL RIGHT. OK.
SO NOW WE GOT THAT IN THERE. WE
GOT ONIONS, CAPERS IN HERE. I LOVE CAPERS
WITH SHRIMP. WHAT’S, WHAT’S
GOING ON HERE? WHAT’S HA THERE? DON’T TOUCH YOUR FACE, LET YOU TOUCH IT NOW. BUT NOW BE HOT SPICY. THAT JUST A LITTLE HINT AT THE BACK
END. UM, FRESH LEMON. IS THAT DILL, FRESH? DON’T GO CRAZY WITH IT WHEN YOU
DO IT, WHEN USING IT BECAUSE
IT’LL GET OVER POWERING. THEN WE’VE GOT CELERY SEED SALT,
A TOUCH OF SUGAR, SUGAR, A LITTLE BIT OF SWEETNESS AND
THEN SOME BAY LEAVES THAT WE’RE GONNA ADD OUR APPLE CIDER VINEGAR AND OUR OLIVE OIL. ALL RIGHT. SO
THIS IS OUR MARINADE WE’RE
MAKING RIGHT AFTER YOU BOIL THE SHRIMP. DO
YOU JUST POP THIS ALL IN THE
REFRIGERATOR? ALL IN THE BAG? SHAKE IT NOW, WAIT, I GOT A
QUESTION. THE SHRIMP OR ALL YOU TOOK THE
TAILS OFF, TAILS OFF, YOU KNOW,
TAILS ON SHRIMP IS A BIG, YOU KNOW THING RIGHT NOW. TAILS ON, TAILS OFF. BUT WE’RE
MAKING A SANDWICH. SO WE
DEFINITELY WANT THEM OFF. PUT THEM IN THERE. GIVE THEM A, I JUST HAD A HARD DAY WORK. CAN YOU ASK HOW DID YOU COOK THOSE? UH, JUST A QUICK BOIL FOR LIKE THREE MINUTES WHEN THEY START. SO NOW THAT’S IN THE FRIDGE AND
YOU’RE PULLING IT OUT OF THE
FRIDGE. OUT OF THE FRIDGE. YOU COULD EVEN SERVE THIS ON
LIKE LETTUCE. ABSOLUTELY. I’VE
SERVED IT ON TOSTAO ON AVOCADO TOAST, AVOCADO TOAST. BUT WE GOT A BAGUETTE. WE GOT A
NICE FRENCH BAGUETTE HERE. I’M GONNA START WITH A LITTLE
BIT OF MAYO. GIVE IT A QUICK SLATHER. YEAH, THAT THIS IS WHAT WE CALL
DRESSED EXACTLY FROM THAT. WE’RE GONNA
START JUST ADDING IT SO JUST PILE ON THE SHRIMP. NICE TALL THERE. ALRIGHTY. THIS IS A LITTLE LITTLE LETTUCE THERE FOR US. NOW YOU PUT MAYO ON BOTH SIDES
OF THAT BREAD OR THE BOTTOM, ON BOTH SIDE. COME ON, I THINK YOU’RE SKIMPING ON THE
MAYO A LITTLE, I’M NOT SURE. COME ON, SCOTTY, WHAT ARE YOU DOING THERE? WE GOT
PLENTY AND THEN HAVE A BIT AND THEN, AND THEN TOMATO, YOU JUST PUT
SOME TOMATOES AND THEN OF COURSE
TOMATOES ON THERE GOTTA HAVE A HAVE TOMATOES ON
YOUR PO’BOY. A NICE LITTLE SPRINKLE OF SALT
JUST TO BRING IT ALL TOGETHER THAT LEMON JUICE. WHAT’S THIS FOR? THAT IS A LITTLE BIT OF THE
EXTRA MARINADE BECAUSE YOU WANNA
MAKE SURE YOU GOT THAT. IT IS THE MARINADE SAUCE.
FINISH IT OFF WITH THAT. SO WITH THAT MARINADE SAUCE, DO
YOU SAVE IT OR YOU JUST POUR IT
OUT OF THIS BAG? YEAH. SO WHEN YOU GET THE BAG, I LIKE
TO PUT IT IN A COLANDER AND HAVE
SOMETHING BENEATH IT AND THEN PUT ALL THE
JUICE. ALL RIGHT. WELL, COME ON DOWN
THE, I’M GONNA COME EAT, LET’S TRY IT. YOU GET IN THERE TOO, PLEASE. MM. MHM. GOT THAT TANG. I LOVE THAT. I’VE GOT SOME HINT. YOU PUT HOT SAUCE ON YOURS. LIKE THEY WERE JUST DROPPING
SHRIMP EVERYWHERE. THIS WAS SO
DELICIOUS. OF COURSE IT IS. YEAH. IT’S
BASICALLY MEAT STUFFED INSIDE A
GRILLED PITA. THE EXECUTIVE CHEF AT SHUKA AND SHOKET RESTAURANTS HERE IN NEW
YORK. SHOKET WAS RECENTLY BY THE WAY, INCLUDED IN THE NEW YORK TIMES
LIST OF THE 100 BEST RESTAURANTS IN NEW YORK CITY, CONGRATULATED HOT TICKET TRYING TO GET INTO YOUR
RESTAURANT AND, AND WE LOVE COMFORT FOOD
TOO. SO I LOVE THIS BECAUSE IT’S LIKE A
MEAL PACKED IN A SANDWICH. THAT’S WHAT WE WANT. THIS IS MY FAVORITE PART OF THE
SHOW. SO THIS IS REALLY THE, THE, THE
ONLY PART OF THIS THAT’S WORK IS
THIS PART RIGHT HERE. SO WE HAVE SOME CILANTRO AND
PARSLEY AND THEN HERE WE’RE GONNA GRATE
SOME ONION. ALL RIGHT, THIS IS GONNA TAKE, YOU SHOULD DO THIS BECAUSE I’M A LITTLE SCARED THAT
MY EYELASHES MIGHT FALL OFF. YOU
KNOW WHAT I MEAN WITH THIS? BUT ANYWAY, YOU GRATE THE ONION AND WHAT YOU
GET IS THE ONION, IT’S JUICE AND WE’RE JUST GONNA
MIX IT IN HERE. AND WHAT THAT DOES IS IT MAKES
THE MEAT, WHATEVER MEAT THAT YOU
USE, THIS IS GROUND BEEF, BUT YOU CAN USE LAMB TURKEY. YOU COULD EVEN DO A VEGAN
VERSION WITH CHOPPED MUSHROOMS. YOU COULD DO VEGAN LIKE YOU’RE
TALKING ABOUT. YES. BUT LOOK, WE GOT GROUND BEEF
HERE. AND WHAT’S THIS? SO WE’RE GONNA MIX, THAT’S THE
MIXED ONE, RIGHT. AND WE’RE GONNA MIX THIS ALL
TOGETHER. AND WHAT THE GRATED ONION DOES
IS THAT IT REALLY GIVES MORE
MOISTURE. SO, AS WE’RE COOKING IT, THE JUICE FROM THE ONIONS WILL
COOKS OUT FIRST BE BEFORE THE
FAT OF THE MEAT. AND WHAT ABOUT THE REALLY JUICY,
THROW THAT GARLIC AND WE NEED
ALL OF IT AND GARLIC IF YOU LOVE TO, I LOVE IT. YOU GET IN THERE. YES, I DO. THANKS FOR ASKING. I THINK HE DOES. I’M SOAKING IN IT RIGHT NOW. ALL RIGHT. SO THAT’S THAT WE’LL USE YOUR MIX.
LOOKS BEAUTIFUL. OK, I’M GONNA MOVE YOU RIGHT
HERE. I WASH MY HANDS TWO DAYS. WE’RE GONNA TAKE THESE PEAT OUT.
YOU’RE GONNA OPEN THEM TO HALF
POCKETS AND THEN YOU’RE GONNA STOP THEM.
JUST USE YOUR HANDS AT THIS
POINT BECAUSE YOU’RE A PROFESSIONAL. THE CREW WILL EAT
THIS RIGHT. EVERYONE’S GONNA EAT
IT. ALL RIGHT. GOOD. I RIPPED THE
PEAT A LITTLE BIT. THAT’S ALL RIGHT. YOU CAN MAKE ANOTHER ONE. THIS
IS A VERY FORGIVING. I DO NOT
WANT THAT ONE. AND THE BEAUTY ABOUT THAT I’LL MAKE I HAVE FOR YOU. YEAH. LIKE WE SAID BEFORE. GREAT
SAVAGE. YOU’RE NOT SUPPOSED TO EAT IT. YEAH. IT’S OK. IT’S A GOOD, IT’S
A HIGH GRADE. IT’S LIKE STEAK
TARTARE. OH, YEAH, IT IS. SO WE’RE GONNA DIP IT EVERYWHERE
IN OLIVE OIL. JOEL’S GIVING IT LIKE A SAINT
BART’S BATH. WE’RE OK. AND THEN WE’RE GONNA STICK THIS
FACE DOWN ON THE GRILL AND YOU
COULD HEAR THAT SIZZLE AND THE BEAUTY
OF THIS IS THAT IT’S GONNA COOK
ON MEDIUM, A MEDIUM HEAT AND YOU’RE JUST GONNA SLOWLY LET
IT RENDER AND THE FAT FROM THE MEAT IS
WHAT’S GONNA TOAST THE BREAD UP. SO WHEN YOU BITE INTO IT, YOU’RE
GONNA GET THAT BEAUTIFUL CRUNCH AND THAT JUICY JUICY MEAT. THIS COOK ALL THE WAY UP HERE. WE’RE GONNA START IT HERE
AND THEN WHEN I FLIP IT ON OFF, YOU’RE GONNA FLIP IT ON OFF. BUT IF YOU WERE DOING IT AT HOME
AND DIDN’T HAVE A GRILL PAN, YOU
CAN PUT IT IN A, A NON-STICK PAN AND THEN JUST
TOSS IT IN THE OVEN AND FLIP
FACE DOWN LIKE THAT. THIS IS PROBABLY GONNA TAKE 15
MINUTES IN TOTAL. YEAH. OK. FOR THIS. WELL, WE, WE MADE
JUMBO STUFFED ONES. IT’LL TAKE A LITTLE LESS IF YOU
ADD A LITTLE LESS MEAT. AND THEN WHAT GOES REALLY GOOD
WITH? THIS IS SOME PICKLES. OK. SO EVERYBODY HAS THEIR
PICKLE RICE TO BE REALLY SIMPLE. WE HAVE SOME CHAMPAGNE VINEGAR. UM, SALT SUGAR, A LITTLE BIT OF WATER IN HERE
AND THEN WE’RE GONNA THROW IN THE SACHET AND BRING IT
TO A BOIL. WHAT’S THAT? WHAT’S A SACHET. WE’RE GONNA DO A LITTLE FRESNO
CHILI BECAUSE I LIKE A LITTLE
HEAT. A LITTLE STAR ANISE BAY LEAF PEPPERCORN AND CORIANDER SEED. AND YOU’RE
JUST GONNA MAKE A LITTLE BUNDLE. IT TAKES LIKE A MONTH. NO, NOT AT ALL. TWO HOURS. AND
YOU’RE GOOD. SO WE’RE GONNA MAKE A LITTLE BUNDLE
LIKE THIS LIKE A LITTLE STORK
BUNDLE. DROP THE BABY IN THERE, OK? YOU BRING IT TO A BOIL, THEN SHOOT IT TO A SIMMER AND
THEN YOU COULD DO THIS IN ADVANCE THESE LAST UP TO A
MONTH OR EVEN LONGER. SO IS THIS WHAT YOU MADE? THIS
IS IT? WE’RE PUTTING BEETS IN HERE NOT
ONLY TO PICKLE THEM, BUT WE WANT THE CAULIFLOWER TO
HAVE A GREAT COLOR. YOU WANT TO PUT THAT IN THE CAULIFLOWER AND BEETS, YOU CAN DO ANYTHING. SO YOU’RE
POURING THAT MIX THAT YOU JUST
ON HERE AND THIS WILL TURN THESE PICKLES
PINK OR HOT PINK LIKE THESE ARE
RED. AND IF YOU WANTED THE YELLOW
VERSION, THEN YOU WOULD JUST ADD
TURMERIC. I LIKE IT. OK? OK. WE’LL BE BACK IN A MONTH, GIVE IT A LITTLE SHAKE IT UP AND THEN COUNTER OVERNIGHT AND THEN
IN THE REFRIGERATOR FOR WEEKS. AND I’M GONNA LET YOU GET IN THERE. WAIT, WHAT’S GOING ON HERE, TAHINI. HERE WE HAVE SOME TAHINI AND SOME OF OUR BANG BANG SHOT, WHICH IS OUR HOT SAUCE. YOU GOTTA GET A LITTLE BIT AND YOU GOTTA THROW AWAY YOUR HEAT. IT’S GONNA IT’S GOT TOO MUCH. HE GOT IT. I DON’T WANT YOU TO GET DIRTY. WHAT DO YOU GUYS THINK YOU GOT THE WHOLE EXPERIENCE?
THE PICKLES, EVERYTHING YOU DON’T WANNA DO THAT. THAT’S GOOD VINEGAR. PICKLE BACKS OF, YOU’RE AMAZING. YOU’RE THANK YOU. WE’RE GONNA TURN THESE, YOU CAN GET THIS. LOOK AT THAT. THAT’S WHAT YOU’RE LOOKING FOR.
YOU CAN GET THIS RECIPE
TODAY.COM/FOOD. ONE THING MAINE IS KNOWN FOR,
IT’S THE LAST TIME AND TODAY YOU’RE IN FOR A TREAT.
WE’RE TAKING, WE’RE TALKING
LOBSTER. TATER TOT. WE GOT A SPECIAL DELIVERY FROM
MY FAVORITE RESTAURANT. THE FOUNDERS OF COUSINS MAINE
LOBSTERS SAVING LOMAK AND JIM SELEKA ARE HERE. EVERYBODY. LET ME LET YOU KNOW SOMETHING.
YOU WILL NEVER UNTASTE THIS. NO,
I KNOW. I’M EXCITED YOUR MOUTH FOR A
LONG TIME. YOU’VE HAD OUR FOOD
BEFORE. OK. I’VE SEEN HIM AT A
RESTAURANT TOO MANY TIMES. HE’S A STALKER. OK. LISTEN, I LOVE THIS
COMBINATION TATER TOTS AND
LOBSTER. WHAT DO WE START WITH? IT’S TO, WE’RE GONNA START WITH THE
CILANTRO LIME SAUCE. OK. AND YOU GUYS ARE DOING
EVERYTHING. WE DO. LIME JUICE, CHIPOTLE,
CILANTRO. JUST IT ALL IN THERE. LET’S SEE HOW WE CAN WORK
TOGETHER. YOU WORK. I LIKE WHAT’S GOING ON OVER
THERE AND THEN WE PUT THAT ON AND IF YOU WANT TO MAKE IT A LITTLE
MILDER BECAUSE I KNOW SOMETIMES
THE CHIPOTLE WILL SCARE PEOPLE. WE’LL TAKE
THE SEEDS OUT OF OBVIOUSLY THE
JALAPENOS YOGURT AND SOUR CREAM, YOGURT
SOUR CREAM AND MAYO. SO WE’D MIX TWO INTO HERE. OK? UNLESS YOU WON’T DO IT. YES, IT COME ON. LET’S GET SOME ACTION OVER HERE. NICE, NICE WORK. YOU WANT TO PUT IT ALL TOGETHER? WOW, THAT’S PERFECT. YOU’RE IN CHARGE FOR THE TOSS AND I HAVE SOME OF MY FINGER. THIS IS SO GOOD. SO THAT’S OUR CILANTRO LIME
SAUCE WE’RE GONNA USE. AND WHEN THAT IS DONE, COME ON, BRING IT ON DOWN. WE’RE GOING TO THE PICO DE GALLO WHICH IS JUST ADDING THE WHITE
ONION CILANTRO AND JALAPENO INTO
ONE. I LIKE KIND OF A TEXAS VIBE WITH YOUR, WE HAD TO HAVE A LITTLE SPICE.
SO OBVIOUSLY SHE’S GOING, I PUT A LITTLE SALT, YOUR RECIPE. WE’RE JUST HERE. GIVE ME SOME
MORE SALT. A LITTLE BIT OF LIME
JUICE, A LITTLE MORE SALT. OK. YEAH,
HE’S FROM LOUISIANA LIKE THE OK. WE’RE GONNA GO DOWN HERE AND THAT OUR PICO DE GUY WITH A LITTLE BIT OF LIME JUICE
AND THEN IT IS, IT’S TIME FOR MAINE. WE’VE BEEN READY FOR MAINE TO
SHOW. SO HERE WE ARE WITH A LITTLE BIT
OF UH LE BUTTER IN THE LEMON BUTTER AND OH BY THE WAY, BUT THAT’S, THAT IS OK. I HAVE A QUESTION. LOBSTER
IS KIND OF EXPENSIVE. IS THERE WAYS LIKE, CAN YOU,
WOULD YOU EVER BUY IT FROZEN OR
NO? WE, WE, WE BUY EVERYTHING FROM
MAINE. UM YOU KNOW, AND, AND HERE’S THE
THING IF YOU CAN, IF YOU CAN GET
LOBSTER, GET IT WHEREVER YOU WANT, YOU
KNOW, WE, WE ALWAYS SAY BUY
MAINE LOBSTER. BUT, YOU KNOW, JUST INDULGE
YOURSELF AND TREAT YOURSELF. WE CALL IT AN AFFORDABLE LUXURY
AND IT’S LIKE A ONCE A YEAR, YOU
KNOW, FANCY DATE NIGHT. WELL, I KNOW IT’S UNLIKE JUSTIN. AND WHEN HE WAKES UP AT 130 IN
THE MORNING, THAT’S WHEN HE’S IN THE AFTERNOON, 100% AND CHAMPAGNE HIS LIFE BECAUSE HE LIKES YOU. IT’S LIKE A QUICK COOK. LIKE YOU’RE JUST PUTTING A LITTLE,
YOU’RE TAKING THE CHILL OFF OF
IT. SO WE’RE DONE WITH THAT. SO WHAT YOU WOULD DO HERE IS THE
FINISHED PRODUCT, WHICH IS THE
TATER TOTS. AND THEN WHEN WE GO WITH THE
LOBSTER MEAT, WE THROW THAT ON
TOP, MESS THEM UP. GENEROUS BER THE WHOLE THING ON THERE. AND THEN PICO AND CILANTRO LIME
SAUCE. SO IT’S LIKE A, THE PICO ONE ON OUR FOOD TRUCKS IN OUR
RESTAURANTS. THIS IS ONE OF THE MOST POPULAR
SHAREABLE ITEMS BECAUSE, YOU
KNOW, KIND OF, YOU CAN GET A LOBSTER ROLL, YOU
CAN GET SOME, YOU, I’M NOT GONNA SHARE THIS WITH ANYONE,
NOT INCLUDING HER TODAY. OK. HE
LIKES TO EAT IT HIMSELF. NOW, Y’ALL, WHERE ARE YOUR FOOD
TRUCKS? ARE THEY EVERYWHERE? YEAH, WE’RE IN 26 STATES
THROUGHOUT THE COUNTRY. WE HAVE 40 TRUCKS THAT WE’VE
FRANCHISED THROUGHOUT THE NATION AND 10 RESTAURANTS AS
WELL. SO, GOSH, SO YOU GUYS AREN’T
DOING ANYTHING LATER. I WANT TO OPEN A CHOCOLATE
RESTAURANT LAST TIME. ACTUALLY. MAYBE WE SHOULD
GO INTO BUSINESS TOGETHER.
SHOULD WE OPEN. YES, WE JUST BECOME BEST FRIENDS. THANK YOU ENOUGH OF JIMMY. YOU GUYS NEED
TO TRY IT. OK? COME ON, TRY IT. I’M GONNA TRY IT AND THEN WE’RE
GONNA MAKE SOMETHING. I’M REALLY
EXCITED ABOUT. THIS IS THE LITTLE TEXAS, A
LITTLE MAIN YOU GUYS EAT. I’LL
EXPLAIN. WE’RE MAKING LOBSTER QUESADILLA. SO WE WANTED TO, OUR FIRST FOOD
TRUCK WAS IN CALIFORNIA IN LOS
ANGELES. SO WE WANTED TO HAVE A LITTLE
BIT OF A FLARE OF NOT JUST
LOBSTER ROLLS AND THESE ARE REALLY EASY TO
MAKE AT HOME. SO YOU’RE GONNA PUT YOUR
TORTILLA RIGHT DOWN ON THE
SKILLET IN A HOT PAN, MAYBE SOME SPRAY OR A LITTLE
BUTTER IN THIS INSTANCE, WE
DIDN’T DO ANYTHING. IT LOOKS LIKE A PIZZA COMING AWAY. IT DOES. ALL RIGHT. SO YOU WANT TO THROW SOME CHEESE
ONTO THIS GUY? SURE. SURE. ALL RIGHT. YOU WANT TO THROW
SOME LOBSTER ONTO THIS SIDE? I
HAD A FEELING. ALL RIGHT. SO LET’S PUT LOBSTER. JUST, JUST
GET CRAZY WITH IT. AND DO YOU PUT IT ON ONE SIDE OR
DO YOU, YOU KNOW, IT’S YOUR
WORLD. WE’VE LEARNED THAT YOU GUYS ARE
JUST DOING YOUR OWN THING.
THAT’S TRUE. AND THE PAIR OF LIGHT BILLS AND WHAT’S ALL THE RESTAURANTS? 100%? ALL RIGHT. AND BY THE WAY, WE
NEVER GET LOBSTER LIKE THIS. CAN YOU HAND ME THAT LOBSTER
OVER THERE? OH, YEAH, YOU’RE NOT
GOING MA YOU THINK MY MAN’S GONNA HOLD IT? HOLD IT OVER. WOW. WOW. IT’S MORE LIKE A LOOK AT IT. BUT YOU KNOW, YOU HAVE TO FLIP THIS THING OR
YOU HAVE TO FLIP IT AND YOU KIND
OF JUST, I’M GONNA OPEN IT SO MY MAN CAN
EAT IT WITHOUT THE CAR BECAUSE HE IS A, THIS IS, THIS IS NOT A TRUE
REPRESENTATION OF HOW MUCH
LOBSTER IN THE CASE. THIS IS INSANITY. ALL RIGHT. IT’S A NICE FLIP. OK. AFTERWARDS IT’S SAME SAUCE. WE’RE GONNA DRIZZLE OVER WITH
JIM LEFT ON THE OTHER SIDE OF
THE TABLE. THANK YOU. THANK YOU. IS IT? SO DELI IS ALREADY EATING. SHE DOESN’T EVEN
CARE ABOUT THE REST OF THE ROOM, BY THE WAY. WHO AM I KIDDING?
THIS IS NOT MINE. THIS IS MINE. THAT WOULD HAVE BEEN AMAZING.
THANK YOU GUYS. THANK YOU SO
MUCH. AND TO GET THESE RECIPES AT
TODAY.COM/FOOD TWO RECIPES THAT WILL HELP CUT OUT THE FAT.
BUT THESE ARE RECIPES THAT ARE
STILL DELICIOUS. RIGHT? YES. ABSOLUTELY. SO, IN MY HOUSE WE ARE STRICT
ADHERENT TO TACO TUESDAY AND,
AND, AND ISN’T THAT A GOOD DAY? IT’S LIKE YOU WAKE UP, THE KIDS,
WAKE UP IN THE MORNING. IT’S LIKE IT’S TACO TUESDAY AND
THEN THE WHOLE DAY IS GOOD.
EVERYTHING. SO THIS IS ACTUALLY WE MAKE A TATER
TOT TACO CASSEROLE. IT IS DIVINE, BUT WE CAN’T BE
DOING THAT EVERY DAY. SO, SO WHAT WE DID, WE’RE DOING
A QUINOA SWEET POTATO TACO. ABSOLUTELY WONDERFUL. WE’RE GONNA ROAST THESE
VEGETABLES WE OF COURSE, WANT TO
PUT A LITTLE OLIVE OIL. WE’RE GONNA DO A LITTLE BIT OF
SALT AND THEN TOSS THAT ROUND THAT’LL GO INTO AN OVEN 350
DEGREES. YOU KNOW, JUST UNTIL
THEY’RE SO WITH YOUR SWEET POTATOES NOT TO
CUT YOU OFF. YOU. NOW, HOW DO
YOU CUT THEM? WHAT’S YOUR, WHAT’S YOUR SECRET?
OH, OK. SO FIRST WE’RE GONNA PEEL THEM
AND YES THEY ARE. THEY’RE NOT
THE EASIEST THING. BUT WHAT YOU ALWAYS WANT TO
REMEMBER IS THAT YOU’RE GONNA
NEED TO GIVE IT A FLAT SIDE. IF YOU’VE GOT SOMETHING THAT
ROLLS AND YOU’VE GOT FINGERS THAT CAN GET INVOLVED IN A
REALLY SHARP KNIFE, HONEY, THE TOTS RIGHT THERE ON THAT SIDE. SO NOW WE WOULD GO HERE.
DO YOU SEE HOW MUCH EASIER THAT
IS? AND NOW WE HAVE OUR NICE SO THAT IF IT ROLLS ONIONS, ALL THAT. SO WE ARE GONNA SALUTE SOME
VEGETABLES. WE HAVE RED ONIONS AND PEPPERS
THAT’S GOING INTO A NICE HOT
PAN. WE WANNA COOK THAT DOWN UNTIL IT
GETS SUPER WILTED. GET THAT
FLAVOR GOING. NOW, ONE OF THE THINGS TACO
SEASONING HAS MORE A MINUTE. I MEAN IF I EAT IT THE
NEXT DAY, I CANNOT GET MY RINGS
OFF. MY FACE IS SO LOADED. I CAN’T EVEN OPEN MY EYES. SO I MAKE MY OWN. SO WE HAVE UM AND WE’RE GONNA DO
IT IN THIS SOUR CREAM. YOU COULD ALWAYS DO GREEK YOGURT
IF YOU WANTED TO UM WE HAVE A LITTLE BIT OF SALT,
CUMIN AND CHILI POWDER, CILANTRO AND A LITTLE LIME AND NOW WE’RE GONNA MIX THAT UP. SO NOW WE’RE GONNA GET AWAY FROM
ALL THAT SODIUM CHEMICAL LADEN
TACO SEASON PACKET AND UM, ROLL RIGHT OVER HERE.
WHAT’S THE VERDICT GUS MICROWAVE THERE? 00 GOSH, THANK
YOU, HONEY, THAT’S MY BEST TIP. UM SO IF YOU HAVE AN AVOCADO THAT
IS HARD AS A ROCK, YOU CAN STICK IT IN THE
MICROWAVE FOR 10 SECONDS. NO LONGER. 10 SECONDS. IT WILL BE SOFT. I’M NOT KIDDING YOU. I’M SERIOUS. THIS IS THE, THIS IS LIKE GUACAMOLE
EVERY DAY. I KNOW. YOU KNOW, HOW DO WE WORK ON THAT? ROGER. ONE OF MY MOST FAVORITE THINGS
IN THE WORLD IS A LOBSTER,
MACARONI AND CHEESE. I’M OBSESSED. BUT AGAIN, WE CAN’T DO THAT
EVERY DAY. SO WE’RE GONNA SWITCH
OUT. WE’RE GONNA DO A SPAGHETTI
SQUASH, LOBSTER PASTA. ISN’T IT WONDERFUL? WITH A LOT
OF SPRING VEGETABLES? I MEAN, WE’RE REALLY, YOU KNOW,
WE’RE GETTING THERE AND IT WAS A LITTLE HARD. GIVE ME TWO MORE SECONDS. I DON’T KNOW THAT IT WAS ON, DID
IT TURN ON? THE NUMBERS WERE
GOING DOWN AS LONG AS IT WORKS. SO WE WANNA GET OUT ALL OF THESE, UM,
SEEDS. WE’RE GONNA FLIP THIS
OVER, ADD JUST A LITTLE BIT OF WATER
TO THIS PAN THAT WILL STOP IT
FROM DRYING OUT. WE’RE GONNA COOK THAT FOR ABOUT
45 MINUTES AND THEN WE’RE GONNA MAKE OUR
SAUCE. SO WE HAVE A LITTLE BIT
OF LEMON JUICE. WE HAVE A LITTLE BIT OF UM LEMON
ZEST CHILI POWDER, MIX THAT TOGETHER
AND THEN EVERYTHING GOES INTO
THE POT AND THEN WE HAVE THIS FANTASTIC
DISH THAT IS SUPER LIGHT, SUPER HEALTHY AND ABSOLUTELY
DELICIOUS SWEET PEAS THERE FROZEN. DON’T YOU LOVE THE? WHAT’S THE VERDICT GUYS? WHAT’S THE VERDICT? A LITTLE? OK. YOU ARE, THAT IS NOT THE TRUTH. I THINK IT’S MY, I I ASKED HIM, I SAID IT WAS A, IT WAS A, IT’S MORE FOOD. AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? BUT DAVID, WE’RE GONNA KICK IT
UP A NOTCH. WE LIKE THE IDEA.
SEVERAL MATCHES MATCHES. OK? WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE
YOU’RE IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS, FEEL FREE TO USE LA UH,
UH, LOBSTER TAILS IF YOU WANT TO AS
WELL. SHRIMP, CHICKEN BACON, YOU MAKE IT YOURS. SO, RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES. AND YOU DON’T WANT TO RUSH THIS
PROCESS BECAUSE SEAFOOD CAN COOK VERY QUICKLY AND YOU
DON’T WANNA OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT. BUT WHAT DO YOU WANT TO DO? YOU SEE THAT LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE? WHAT YOU WANT TO DO NEXT IS USE FROZEN LOBSTER. I KNOW. DOES
THAT SOUND LIKE SOMETHING YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. YES. FROZEN SEAFOOD WORKS THAT WAY.
YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT. YOU’RE GOOD TO GO.
CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES. LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER YOU WANT TO
DO NEXT IS YOU WANT TO MAKE YOUR
ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE,
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY, THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE, MILD SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE HAVE SHARP CHEDDAR FOR
THAT NICE LITTLE T WHERE IT HITS YOU RIGHT BACK
HERE. SO IT’S ALL ABOUT BALANCE. ALL ABOUT BALANCE LADIES. ALL
RIGHT. SO VERY EASY. DON’T
BLINK. YOU MIGHT MISS THE STEPS TO THE
ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES SO HEAVY CREAM IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT, LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF HOMOGENIZED
WITH THAT HEAVY CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR CAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR. I DO IT BECAUSE WHY NOT SO INTO
THERE? WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE
SWEETNESS AND BALANCE EVEN MORE SO TO THAT LOBSTER MAC
AND CHEESE. WOW. OK. AND I ASSUME WE GOTTA ADD THE
CHEESE, WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE, WE WANNA ADD OUR
PASTA. I LOVE USING CAVA TAPE. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRIVE MACARONI. NO, JUST YOU ADD THAT THERE. ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND SHOW AND WAIT. WE WANNA ADD THAT PARMESAN
CHEESE ON TOP. WE DON’T HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL. WE
PUT THAT INTO THE OVEN. O TAKE IT OUT, BAKE IT ABOUT A ABOUT A BOO. DID YOU SEND US ANY? OH, WAIT RIGHT THERE. CAN YOU SEE THAT
BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? I JUST WANNA HUG THAT CHEESE.
CAN YOU PASS ME THAT CHEESE, PLEASE? DAVID. I JUST WANNA HUG, I WANNA HUG. I WANT A HUG. VIRTUAL HUG DAVID.
DAVID. THIS WAS AWESOME. OH, LOOK, HE’S FEEDING ME. OK.
READY. HI, EVERYTHING. WHERE YOUR MOUTH, MY MOUTH IS THERE ALL THE TASTE AND NONE OF THE
CALORIES. THAT WAS AMAZING. OH GOD, I LOVE HIM. BY THE WAY HE MAKES, I MEAN IT’S
AMAZING, BUT THERE’S SOMETHING ON DAVID
THAT ADDS A SPECIAL SAUCE. THIS RECIPE HEAD TO TODAY DOT
DOT COM SLASH FOOD. THANK YOU,
DAVID. THANK YOU DAVID. HE’S THE BEST. CONGRATS ON THE NEW PBS SHOW
CALLED THE GREAT AMERICAN
RECIPE. SO WHO BETTER TO PUT A TWIST ON
SOME AMERICAN CLASSICS? AND WITH THE FOURTH OF JULY
COMING UP, IF YOU WANT TO COOK WITH US, BY
THE WAY, YOU CAN SCAN THE QR CODE FOR
THIS RECIPE AND ORDER THE INGREDIENTS WITH
JUST A SINGLE CLICK. JUST SELECT, ADD INGREDIENTS TO
CARD, SCHEDULE THAT PICKUP OR DELIVERY
LITERALLY COULD NOT BE EASIER. ALEJANDRA, WHAT DOESN’T SEEM
EASY TO ME IS A CLAM BAKE. IT’S
SOMETHING I WOULD TICKET TO GO TO BECAUSE I
COULDN’T POSSIBLY DO THIS AT
HOME. BUT THAT’S NOT THE CASE. NO, IT’S NOT THE CASE. AND I’VE GOT A REALLY FUN
KIND OF TWIST ON IT FOR YOU. SO WE’RE MAKING A SHEET PAN CLAM
BAKE. OK? AND THAT JUST MAKES IT
SO MUCH SIMPLER. SO WE’RE GOING TO START OUT BY
PAR COOKING THE POTATOES
BASICALLY, YOU WANT TO GET THEM COOKING
FIRST SO THAT THEY COOK AT THE
SAME TIME AS THE SEAFOOD. OK? SO YOU JUST WHOLE POTATOES. YOU DON’T WANT RAW POTATOES WITH
YOUR DELICIOUS SEAFOOD AND YOU DON’T WANT TO DRY OUT
THE SEAFOOD ABOUT SEVEN MINUTES. BOIL THEM.
PERFECT. READY TO GO PUT MY SHEET PAN AND THEN YOU ADD ALL THE FUN
STUFF. SO THIS IS LIKE YOU CAN
HELP ME OUT HERE. WE’VE GOT SAUSAGE, WE’VE GOT SOME C WHICH IS MY ABSOLUTE FAVORITE IN
THE WORLD ON THEIR CORN. AND THEN OF COURSE, OUR
CLAMS I’M USING CHERRY STONE, THE HERB IN HERE TOO, LIKE YOU, I LOVE A LOT OF GARLIC AND
EVERYTHING. I MEAN, THIS IS
EASY. SO IT’S LIKE A ONE SHEET SHRIMP AND MUSSELS TO YOU. AND YOU KNOW WHAT, THIS IS THE
SORT OF THING LIKE, SEE WHAT’S
GOOD. RIGHT? YOU CAN PICK AND CHOOSE WHAT IS
YOUR FAMILY? LIKE, YOU CAN HAVE LOBSTER HOW MUCH YOU HAVE TO, THE SHRIMP, YOU
JUST LITERALLY, YOU JUST WANT GET
THAT ALREADY. THEM ALL OUT. AND THEN IT LOOKS BEAUTIFUL LIKE
THIS. AND THEN WHAT WE DO IS WE MAKE
OUR MIXING LIQUID. SO OVER HERE, I’VE GOT TWO CUPS
OF WINE. SOME DELICIOUS MELTED
BUTTER THAT ADDS SO MUCH FLAVOR.
SEAFOOD. I THINK I COULD DO THIS. YEAH, YOU
COULD DO THAT. SMOKED PAPRIKA.
YOU MIX THIS ALL UP AND I LOVE THIS BECAUSE YOU’RE
JUST GETTING SO MANY GREAT
FLAVORS HERE AND THEN YOU JUST POUR THAT
RIGHT ON THE PAN, ALL OF IT. YOU DON’T SAVE ANY
FOR LATER. NO, NO, NO. LET IT ALL GO. WE’VE GOT
OUR TASTERS OVER THERE. I FEEL LIKE THAT IS HOW THE HEAT HE’S GOOD. HUH? OK. YOU COVER THIS WITH OIL LIKE REALLY TIGHTLY WRAPPED
IT FOR HOW LONG IT DEPENDS. ABOUT 25 35 MINUTES.
JUST CHECK IT. BASICALLY, YOU
WANT THE CLAMS TO BE OPEN UP ONCE THE CLAMS ARE OPEN,
READY TO GO. THAT’S AMAZING. SERVE IT WITH SOME BREAD. MORE
MELTED BUTTER. EVERYBODY CAN FEAST. ENJOY LIKE
OUR BEAUTIFUL, I MEAN, WHAT DO YOU DELICIOUS?
RIGHT. LOOK, WHAT ELSE ARE YOU MAKING? AND
ALL RIGHT. SO MY OTHER THING IS I LOVE
THINGS THAT HAVE A LITTLE BIT OF
LATIN FLAIR. YOU KNOW WHY I LOVE IT. SO WE, WE GOT TO REPRESENT. SO WE’RE DOING
A MEXICAN STREET CORN STYLE
PASTA SALAD. SO BASICALLY TAKING THAT A LOT. OK. SO YOU TURN UP YOUR CORN, MAKE A SAUCE WITH SOME MAYONNAISE, SOME
CHILI, SOME CHIPOTLE, ALL OF
THAT. IT ALL IN WITH THE MAC. OH, HERE
IT IS. YES, THAT’S GOOD. THIS IS
A GREAT IDEA. THAT’S THE IMPORTANT PART. YOU
CAN TASTE IT. IT’S A GREAT SALAD THAT MUCH EITHER, BUT A STREET CORN VERSION OF IT.
I LIKE, YOU KNOW WHAT? I DON’T LIKE GETTING THE CORN IN
MY TASTE. SO I LIKE BEING ABLE TO
EAT IT WITH A, THAT’S DELICIOUS. RIGHT. NOTHING ELSE
STILL. LOBSTER ROLLS STILL REMAIN QUITE
POPULAR NBC. NEWS CORRESPONDENT AND HOST OF
STAY TUNED OVER ON SNAPCHAT SAVANNAH SELLERS WENT
TO MAINE TO MEET THE, THE REAL LOOP BEHIND LOBSTER. THERE IS A LOOP AND WE
WENT FISHING FOR LOBSTER
TOGETHER. IT WAS REALLY FUN. YEAH, WE DID, WE DID. I THINK YOU’LL
SEE SOME OF THAT. WE ACTUALLY
CUT A LOT. I’LL TELL YOU THAT AFTER TWO.
BUT THAT’S RIGHT. LUKE HOLDEN IS A THIRD
GENERATION LOBSTER MAN WHO STARTED A CAREER IN FINANCE IN
NEW YORK. BUT THEN AFTER SEARCHING FOR HIS
GO TO COMFORT FOOD AND NOT
FINDING IT HERE, HE REALIZED A NEW DREAM, TAKE A
LOOK. I LOVED THE EXCITEMENT OF
DROPPING A TRAP OVERBOARD, LETTING IT SIT FOR A COUPLE OF
DAYS AND HAULING IT UP AND JUST WONDERING
WHAT WAS INSIDE. LUKE HOLDEN, GREW UP ON THE MAIN
COAST, OBSESSED WITH LOBSTER. I’M ACTUALLY A THIRD GENERATION
LOBSTERMAN. SO I GREW UP ON THE
WORKING WATERFRONT. I LOVE THIS INDUSTRY. I LOVE BEING A PART OF IT AFTER
GRADUATING FROM COLLEGE AND
GETTING A JOB IN FINANCE. IT WAS THAT FIRST LOVE THAT
SPARKED AN IDEA. BUT YOU DIDN’T THINK AT FIRST
THAT YOU NECESSARILY WERE GOING
TO DO THIS, RIGHT? I HAD A GREAT EXPERIENCE ON IT.
IT WAS JUST, IT WAS A JOB. I WAS SITTING AT MY DESK ON A
SUMMER SUNDAY AFTERNOON. I WAS MISSING HOME. I WENT ONLINE LOOKING FOR
SOMETHING THAT REMINDED ME OF
HOME, WHICH WAS A MAIN STYLE LOBSTER
ROLL AND THERE WAS NOTHING. SO LUKE APPROACHED HIS DAD WITH
A BUSINESS PROPOSAL TO BRING A QUINTESSENTIAL MAINE LOBSTER
SHACK TO THE MIDDLE OF
MANHATTAN. HE LOOKED AT IT. HE SAID, I THINK YOU CAN OPEN A
LOBSTER SHACK IN NEW YORK CITY
FOR 35,000 BUCKS. AND I SAID, YEAH, I THINK I CAN, LET’S TRY
IT. AND SO HE ACTUALLY BORROWED AGAINST HIS
401K TO COME UP WITH, WITH HALF
THE MONEY. OK. SO YOU’VE GOT THE MONEY. YOU’RE
LIKE, I NEED A PARTNER. SO, WHAT’D YOU DO? I WROTE THIS
POST UP THAT I PUT ON
CRAIGSLIST. IT, LIKE FIRST TIME I EVER
PROBABLY GONE ON CRAIGSLIST. YOU’D NEVER NEEDED THE COUCH OR
SOMETHING BEFORE THE POST WAS SOMETHING LIKE I HAVE
NO EXPERIENCE, LIMITED FUNDING. AND LIKE, WE JUST GOT TO FIGURE
THIS OUT TOGETHER AND I GOT LIKE 700 RESPONSES. AND THEN I
COME ACROSS BENTS. I MET LUKE AND IT WAS
IMMEDIATELY CLEAR THAT LIKE,
THIS IS A GUY WHO HAS ONE PASSION HIS WHOLE LIFE. AND
THAT’S LOBSTER. THE TWO SIGNED A LEASE AND JUST
30 DAYS LATER OPENED, LUKE’S
LOBSTER. I LEFT BEN AND MY FATHER THAT
MORNING AT LIKE 830 BECAUSE YOU,
BY THE WAY, STILL HAVE A DAY JOB. AND I’M LIKE, GOOD LUCK. I’M NOT
REALLY EXPECTING THAT REALLY. WE’RE GOING TO DO ANY SALES. SO
IT’S LIKE NOON TIME AND ABSOLUTE CRICKETS AT TWO
O’CLOCK EITHER BETTER. MY FATHER’S
SERVICES WHEN THEY’RE LIKE, YEAH, THERE’S A LINE AROUND THE
BLOCK, LIKE JEFF’S HEADING BACK UP THE
MAIN TO GO GET MORE LOBSTER. SEVEN MONTHS LATER, LUKE QUIT
HIS DAY JOB. I TOOK A $35,000 SALARY AND NO
HEALTH INSURANCE. I WAS ALL IN. WHAT DID YOUR MOM THINK OF THAT?
MY MOM CRIED, BUT HER CONCERN WAS SHORT LIVED OVER THE NEXT 10 YEARS. LUKE AND
BEN LAUNCHED 40 LOBSTER SHACKS ACROSS THE
COUNTRY AND WORLD. ALL RIGHT. IT’S KIND OF INTERESTING. YOU
PUT THE SHOE ON FIRST AND THEY DID SOMETHING ELSE TO
EXPAND TOO. WE REALIZED THAT HAVING THE
DIRECT CONNECTION TO THE
FISHERMEN, WE WERE ULTIMATELY GOING TO HAVE
TO CONTROL OUR OWN DESTINY BY STARTING OUR OWN
SEAFOOD PRODUCTION PLANT HERE IN MAINE AND NOT HAVING A
KIND OF GO OUT ON THE OPEN MARKET AND
BUY A LOBSTER FROM WHOEVER
HAPPENED TO BE SELLING TODAY. LUKE’S LOBSTER CONTROLS
EVERYTHING FROM OCEAN TO TABLE. WE’VE BEEN IN CHARGE OF THAT
LOBSTER FROM THE MOMENT IT WAS
CAUGHT. ALL RIGHT. BUT WHEN COVID HIT SO DID A
WHOLE NEW SET OF PROBLEMS, IT WAS LIKE, I WAS A LITTLE KID. I LITERALLY CALLED MY FATHER AND
I SAID I JUST NEED YOU TO COME
TO WORK TODAY. AND I WAS LIKE, JUST CRYING. WE WERE OVER 600 PEOPLE
THAT DIED OF 2019. WE LAID OFF EVERYBODY BESIDES 23
PEOPLE, WHICH IS CRAZY. AND THEN WE JUST UM YEAH, I KNOW IT’S HARD AND THEN WE
JUST LIKE STARTED MAKING PLANTS SLOWLY BUT SURELY THEY BUILT
THAT. I MEAN, HOW DO THINGS FEEL FOR
YOU RIGHT NOW? THERE’S LIKE LIGHT AT THE END OF
THE TUNNEL, THE SUN IS STARTING
TO SHINE. IT’S LOBSTER ROLL SEASON.
SPEAKING OF WHICH? ALL RIGHT, I HAVE TO TELL YOU
ALL SOMETHING, A LITTLE BIT OF A
CONFESSION. THIS IS ACTUALLY GOING TO BE MY FIRST LOBSTER ROLL LIKE EVER. THAT BLOWS MY MIND. OK. REALLY GOOD. I KNOW YOU HAVE TWO LITTLE
DAUGHTERS DO YOU THINK THIS IS GONNA BE 1/4
GENERATION LOBSTERING FAMILY. I HAVE A THREE YEAR OLD WHO WILL
HAVE A LICENSE WHEN SHE’S SEVEN. I WANT THEM TO BE VERY
COMFORTABLE IN THE OCEAN AND I SUSPECT THEY’LL LOVE JUST
THE EXCITEMENT OF, OF PUTTING THAT TRAP INTO THE
OCEAN AND PULLING UP AND SEEING
WHAT’S INSIDE. AND I’M LIKE, REALLY EXCITED TO
TEACH HIM ABOUT THAT. OH, WHAT A GREAT GUY. I KNOW HE WAS SO GREAT. AND NOW AS MANY COMPANIES HAD TO
DO DURING COVID, LUKE’S TEAM PIVOTED TO KEEP
THEIR BUSINESS GOING. THEY STARTED AN ECOMMERCE SITE
TO SELL FISH DIRECTLY TO
CUSTOMERS. AND THEY LAUNCHED A LINE OF
PRODUCTS AT WHOLE FOODS. IT’S ACTUALLY TWO REVENUE
STREAMS THAT NOT ONLY KEPT
LUKE’S LOBSTER AFLOAT, BUT ALL THE FISHERMEN, THEY SUPPORT PEOPLE LIKE CAPTAIN
STEVE TRAIN WHO WAS IN THAT PIECE SHOWED ME HOW TO FISH
FOR LOBSTER, SHOWED ME HOW TO BAND UP THE
CLAWS. EVERYTHING WAS PRETTY COOL. WAIT, YOU ACTUALLY DID THE BANDY WITH THIS TOOL AND EVERYTHING. IT WAS VERY SCARY OUT. THANKS TO LUKE’S. SO, WHAT ARE YOUR THOUGHTS ON
LOBSTER ROLLS? I LIKED IT. YEAH. YEAH. I’M NOT BIG ON CRAIG LOVES IT. I MEAN, DO YOU LIKE BUTTER ON IT? IT’S
BUTTER AND WHAT’S THE OTHER ONE? IT’S LIKE A MAYONNAISE. YOU CAN
HAVE IT MORE MAYONNAISE. THIS IS THE PERFECT MIX OF
SEASONINGS. IT’S NOT TOO, WE’VE GOT A DROP WELL DONE AND WE ALWAYS LOVE IT. WHEN
PEOPLE BRING FOOD INTO THE
STUDIO NOW. WELCOME BACK TO NORMAL. I JUST BIT MY CHEEK. NO, NO. THAT HURT DOWN. I WAS LIKE INHALING IT. GOOD WEDNESDAY MORNING. MILLIONS OF AMERICANS ON THE
MOVE, AND MOTHER NATURE MAKING FOR A
MEMORABLE GETAWAY AND NOT
NECESSARILY IN A GOOD WAY. IT IS JULY 2ND. THIS IS TODAY. HOLIDAY HEADACHE. SEVERE STORMS WREAKING HAVOC ON
AIRPORTS DURING ONE OF THE BUSIEST TRAVEL WEEKS OF
THE YEAR. WE JUST WANT TO GO HOME. THOUSANDS OF FLIGHTS CANCELED
AND DELAYED AGAIN AHEAD OF WHAT’S EXPECTED TO BE A
RECORD SETTING 4TH OF JULY
WEEKEND. WE’RE TRACKING THE RIPPLE
EFFECTS AND THE THREAT OF MORE NASTY WEATHER
TODAY. DEADLOCKED. THE DRAMATIC CLIFFHANGER IN THE
TRIAL OF SEAN DIDDY COMBS, JURORS TELLING THE JUDGE THEY’RE
NOT ABLE TO REACH A VERDICT ON THE MOST SERIOUS
CHARGE AGAINST HIM. THE JUDGE INSTRUCTING THEM TO GET BACK TO WORK. WE’RE LIVE AT THE COURTHOUSE
WITH WHAT IT COULD MEAN FOR THE
CASE. PRESIDENT TRUMP’S SWEEPING
SPENDING PLAN HE CALLS THE BIG
BEAUTIFUL BILL IS NOW IN THE HOUSE AFTER
SENATORS NARROWLY APPROVED IT. SOME AMENDMENTS RAISING MAJOR
QUESTIONS. SENATOR PAUL SAID THAT THIS WAS
THAT YOUR VOTE WAS A BAILOUT FOR ALASKA AT THE EXPENSE OF THE
REST OF THE COUNTRY. THE BILL NOW FACING BACKLASH
FROM PROMINENT REPUBLICANS. WE’RE LIVE IN WASHINGTON. DEMANDING ANSWERS, THE MAN ACCUSED OF KILLING 4
IDAHO COLLEGE STUDENTS EXPECTED TO ACCEPT A
PLEA DEAL TODAY, BUT THE FATHER OF ONE OF THE
VICTIMS PUSHING PROSECUTORS FOR
AN EXPLANATION. THIS WAS A BATTLE THEY WEREN’T
WILLING TO FIGHT TO THE END. THE LATEST IN A LIVE REPORT FROM
IDAHO. BATTLE OF THE BRANDS. I CALL THEM COSTCO C. LULULEMON, SUING COSTCO, CLAIMING THE WHOLESALER IS
SELLING KNOCKOFFS OF SOME OF ITS MOST POPULAR ITEMS AT A FRACTION
OF THE PRICE. IT LOOKS JUST LIKE THE $168.01
AT LULULEMON. IT’S PRETTY HARD TO SAY NO TO
THAT. BUT IS IT ILLEGAL INSIDE THE
RISE IN POPULARITY OF SO-CALLED
HIGH-END DUPES? THOSE STORIES PLUS NEW CLUE. THESE PHOTOS REIGNITING ONE OF
THE GREAT AMERICAN MYSTERIES. WHAT HAPPENED TO AMELIA EARHART? IT’S JUST THE RIGHT SIZE. IT APPEARS TO HAVE THE RIGHT
COMPOSITION. IT APPEARS TO BE METALLIC, SHINY. HER DISAPPEARANCE 88 YEARS AGO
TODAY, BACK IN THE SPOTLIGHT WITH A NEW SEARCH PLANNED. THE EVIDENCE THAT SOME CALL
CONVINCING BUT WHY SOME SKEPTICS SAY THEY’RE
WASTING THEIR TIME AGAIN. AND CURTAIN CALL HIT SHOW EVITA THAT’S TAKEN OVER
LONDON’S WEST END COULD BE
HEADED TO BROADWAY. THERE’S PUBLIC BALCONY
PERFORMANCES GOING VIRAL. BUT NOT EVERYONE IS CHEERING
WITH SOME THEATERGOERS CRYING
OVER THE TICKET PRICES FOR THE BEST
PART OF THE SHOW, THEY CAN’T SEE IN PERSON TODAY, WEDNESDAY, JULY 2ND, 2025. FROM NBC NEWS THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. AND A VERY GOOD MORNING TO YOU. WELCOME TO TODAY. THANK YOU SO MUCH FOR STARTING
YOUR WEDNESDAY OFF WITH US. LAURA JARRETT IN FOR SAVANNAH
ONCE AGAIN. I WANT TO GET RIGHT TO A SERIES
OF BREAKING STORIES THAT WE’RE WATCHING ON A
VERY BUSY WEDNESDAY. THIS IS A LOOK OUTSIDE THE
COURTHOUSE IN LOWER MANHATTAN WHERE IN JUST A SHORT
TIME THE JURY IN SEAN COMBS’S TRIAL IS EXPECTED
TO CONTINUE DELIBERATING AFTER
REACHING A PARTIAL VERDICT ON 4 OF THE 5
CHARGES. EVERYTHING BUT.