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AND FOR WE’RE USING COTTAGE
CHEESE, COTTAGE CHEESE, COTTAGE CHEESE PEOPLE THAT’S NOT YOUR ONLY CHEESE.
THIS IS NOT OUR ONLY CHEESE BUT COTTON CHEESE GIVES IT A
GREAT CREAMINESS. IT ALSO, UM, IT’S GOT A TON OF ACIDITY AND
ACIDITY IS THE BALANCE THAT’S GONNA BRING
OUT THE SWEETNESS. IT’S, IT’S IN, IN FOOD, IT’S
COUNTERINTUITIVE. BUT YOU WANT TO ADD THE POS
FLAVOR TO BRING OUT THE FLAVOR
YOU’RE LOOKING FOR, YOU’RE BLENDING IT ANYWAY, IT’S
GONNA TAKE OUT THE, IT’S GONNA
TAKE YOU, IT WON’T BE MEALY. IT’LL, IT’LL BE NICE AND CREAMY.
I’VE GOT A LITTLE BIT OF GARLIC
POWDER. WE DON’T WANT TO GO
OVERWHELMING. WE WANNA THROW A PINCH OF UH OF
UH UM PAPRIKA IN THERE. YOU CAN THROW THE FLOUR RIGHT IN
THERE. WILL YOU POUR A LITTLE
MILK IN THERE FOR ME? I MEAN, THIS IS A CHEF’S JOB,
RIGHT? IS THAT JUST OLD FASHIONED WHOLE MILK, WHOLE MILK? YEAH, ABSOLUTELY. YOU SUBSTITUTE IT FOR ALMOND MILK
AND THE LACTOSE AND THE LA. YOU’RE BEING INCLUSIVE. JUST
SCOOCH, SCOOCH. WHAT KIND OF CHEESE DO YOU LIKE?
SO WE’VE GOT, WE HAVE A BLEND OF
JACK AND A, A BLEND OF MOZZARELLA, MOZZARELLA IS GONNA GIVE IT THAT
KIND OF LIKE PULL THAT YOU’RE LOOKING FOR FOR
YOUR INSTAGRAM FRIENDS. UM I LOVE CHEDDAR CHEESE. UH IF YOU
WANT SMOKED GOA REALLY? THAT’S, THIS IS THE, THIS IS THE
HEART OF THE MAC AND CHEESE. THIS IS THE FLAVOR SO YOU CAN GO
WITH WHATEVER YOUR FAVORITE
CHEESE IS AND WE GRATE IT, YOU KNOW, YOU CAN USE PRE
GRATED, BUT THEY OFTEN HAVE SOME
INGREDIENTS THAT AND THEN THE GOAL HERE IS WE’RE
LITERALLY JUST GOING TO GIVE IT
A BLEND. SO THIS IS, IT COULDN’T BE
EASIER. RIGHT. THERE WERE TWO EGGS ALREADY IN
HERE. THE EGGS ARE GONNA BAKE
AND BIND UM, BAKE AND MIND THIS IS GONNA BE
LOUD. PEOPLE. YOU WANNA HIT THE SMOOTHIE
BUTTON. LET’S SEE IF SMOOTHIES. THIS GUY IS A PRO YOU’VE DONE THIS BEFORE WE COULD HIT THE SOUP BUTTON. UM THE UH AND THIS IS WHAT IT LOOKS
LIKE. OH, THANK YOU, LORD. YOU SEE, I’M
TRYING TO OPEN THAT. IT’S ALMOST IMPOSSIBLE. MAGIC OF WE WE PRE UH BOILED THE MACARONI
AND YOU COULD USE ANY PAST. YOU WERE TALKING EARLIER ABOUT
OTHER PASTA, CAULIFLOWER, PASTA, CAULIFLOWER COULD BE A PASTA. MY FRIENDS, WE COULD DO
ANYTHING. I WOULD LOOK LIKE YOU. IT COULD BE A PASTA THAT LOOKED
LIKE IF YOU LOOK LIKE YOU COULD USE ANY KIND OF PASTA. YEAH, AND YOU CAN USE YOUR
FAVORITE SHAPE AND YOUR FAVORITE
TYPE. THE THE THE CHEESE SAUCE GOES
RIGHT OVER. WE’RE MIXING IT. UM AND THEN IN A BAKING TRAY, YOU, YOU DON’T
NEED TO BUTTER THE BAKING TRAY, ALTHOUGH IT WILL UM HELP GIVE IT
SOME EXTRA FLAVOR. YOU KNOW, BUTTER, NEVER HEARD OF
MAC AND CHEESE. AND THEN IT GOES RIGHT IN THE
OVEN AND YOU KNOW, AS WE SAID
EARLIER, THE BEAUTY OF THIS THING UH IS THAT IT’S WAITING WHEN YOUR
GUESTS ARE READY. SO, DAN, WHERE DO YOU FALL ON,
ON UH BREAD CRUMBS ON THE TOP OF
A MAC AND CHEESE. SO WHEN WE WROTE FOOD IQ THE WHOLE POINT FOR US WAS TO
GIVE PEOPLE THE, THE MOST
STRAIGHTFORWARD RECIPE. UM SO THAT YOU UNDERSTAND WHAT
YOU’RE DOING AND THEN YOU CAN MAKE YOUR OWN CHOICES IN
THE KITCHEN. SO I LOVE BAKING, UM BREAD CRUMBS AND TOMATOES ON
TOP. IT’S LIKE MOIST AND CRISPY. THAT’S ONE OF MY, IT’S A TRICK I
LEARNED UM WORKING AS A YOUNG
COOK AT LA BERNADINE, ACTUALLY THE CHEF CHRIS MUELLER THERE. HE, HE MADE HIS, HIS MAC AND CHEESE THAT WAY AND
IT BLEW MY MIND MOST DELICIOUS
I’VE EVER HAD. UM SO I DO LOVE BREAD CRUMBS ON
TOP. ARE YOU BREADCRUMB, MAN? THAT’S MY, THAT’S HOW MY MOM I
THOUGHT WAS AEL ROKER DID IT. AND SO I STILL TRY TO DO THAT.
THE ABSOLUTELY DELICIOUS. SO I GUESS WE WILL BE THE JUDGE OF THAT. THANK YOU SO MUCH. THIS IS REAL AND YOU KNOW WHAT’S GREAT ABOUT
THIS? YOU COULD PUT IT IN LITTLE CUPS
LIKE IF YOU’RE SERVING FOR
APPETIZERS. SO THERE’S NOT SO MUCH OF IT, RIGHT? IF YOU’RE HAVING A DINNER
PARTY, I LOVE THAT IDEA. ALTHOUGH I FEEL LIKE YOUR GUESTS
ARE GONNA BE UPSET WITH YOU IF YOU PUT IT IN TOO SMALL OF A CUP
TO PUT IN A BIG BOWL. HERE’S A QUESTION. UH IF YOU WANTED TO MAKE THIS
AHEAD OF TIME, DO YOU KEEP IT AT THAT STATE
BEFORE YOU BAKE IT OR DO YOU
BAKE IT THEN FREEZE IT? SO IF YOU WERE GONNA, IF YOU,
YOU KNOW, LOOK, THAT’S A GREAT QUESTION BECAUSE
YOU CAN BAKE IT, YOU CAN PORTION IT AND YOU CAN
PUT IT IN YOUR FREEZER AND YOU CAN HEAT IT
UP INDIVIDUALLY. UM IF I WERE WAITING FOR GUESTS,
I WOULD KEEP IT IN THIS STAGE. SPRINKLE THE CHEESE RIGHT ON
TOP. UM MAYBE THE BREADCRUMBS IS
GOOD. AND THEN 40 MINUTES BEFORE MY GUESTS COME
OVER, I’M GOING IN THE OVEN, THE COTTAGE CHEESE. I MEAN THE COTTAGE CHEESE. I
THINK THERE IS A TANG IN THERE AND IN
THE COTTAGE CHEESE. I LOVE IT. YOU GOT A REAL
FUTURE. THIS D THANK YOU SO MUCH. THIS WAS
AMAZING. AND FOR THIS RECIPE AND MORE
HEAD TO TODAY.COM/FOOD AND DON’T FORGET THE BOOK IS
CALLED FOOD IQ. AND YOU CAN FIND OUT MORE ABOUT
IT ON TODAY.COM/SHOP THIS MORNING, AN ELEVATED TWIST
ON A CLASSIC CHILDHOOD DISH.
IT’S COZY RECIPE. THAT’S GOT A SURPRISE INGREDIENT THAT KIDS AND KIDS AT HEART ARE
GONNA LOVE JOINING US, CHEF TV,
HOST ELENA BESSER. GOOD MORNING. GOOD MORNING AL. SO THIS IS NOT
YOUR AVERAGE UH MAC AND CHEESE.
A LOT OF DIFFERENT STUFF. THERE ARE SOME REALLY FUN
INGREDIENTS AND WE’RE ACTUALLY THROWING IT BACK
TO MY FIRST SEGMENT WHERE I MADE THREE
DISHES WITH SWEET POTATOES AND WE’RE USING SWEET
POTATOES HERE TODAY TO MAKE A SWEET POTATO MAC AND
CHEESE WITH A LITTLE BIT OF MISO PASTE. THAT’S SECRET INGREDIENT. AND LISTEN, I’M A FAN OF THE MICROWAVE. I’LL
BE HONEST. SOMETIMES YOU GOT TO USE IT AND
IF YOU’RE IN A PINCH AND YOU
DON’T WANT TO TURN THE OVEN ON AND
WAIT AN HOUR TO BAKE YOUR SWEET
POTATO. ALL YOU GOT TO DO IS TAKE YOUR
SWEET POTATO, POKE SOME HOLES IN
IT, TAKE A DAMP PAPER TOWEL, ROLL IT
ON UP, GIVE IT A LITTLE TUCK IT
INTO BED, POP IT INTO THE MICROWAVE AND
MICROWAVE IT FOR ABOUT 8 TO 10
MINUTES, DEPENDING ON HOW THICK THAT
SWEET IS. AND YOU’RE LEFT WITH A
PERFECTLY COOKED SWEET POTATO AND IT PEELS EASILY. IT’S A
GREAT LITTLE SNACK RIGHT WHEN I WAS IN COLLEGE, I USED TO EAT SWEET POTATOES AS
A SNACK ALL THE TIME AND IT’S A WONDER I ENDED UP IN
THE FOOD WORLD. OK. HERE WE GO. SO WE’RE GOING
TO CHOP THESE UP. GIVE THEM A
NICE ROUGH CHOP. THOSE ARE GOING TO END UP IN OUR
SAUCE LATER ON, BUT WE GOT TO BUILD THE
FOUNDATION OF OUR SAUCE. SO A GOOD MAC AND TYPICALLY STARTS WITH A RO. BUT TODAY INSTEAD OF USING
FLOUR, WE’RE USING ME. SO NOW WHAT IS OK. ME? SO PASTE IS A FERMENTED SOY BEAN
PASTE AND IT GIVES YOU ALL OF THAT BOLD MOMMY
RICH FLAVOR. YES. IT’S THE FOUNDATION OF ANY
MISO SOUP. AND IT IS ONE OF MY FAVORITE
INGREDIENTS TO JUST ADD THAT DEPTH TO WHATEVER
YOU’RE MAKING. THIS IS BUTTER A LITTLE BIT OF
BROWN SUGAR, YOU’RE GONNA ADD IN THAT MISO
CASE AND THEN YOU’RE GOING TO
ADD IN SOME MILK, GIVE IT A NICE WHISK AND THAT’S
GOING TO BE OUR FLAVOR BOOSTER AND OUR
THICKENING AGES. SO YOU’RE GONNA KEEP WHISKING
THAT AROUND ONCE IT’S ALL DONE. YOU CAN EITHER USE AN IMMERSION
BLENDER RIGHT IN THE SAUCE OR YOU COULD POP IT INTO A HIGH
SPEED BLENDER IF YOU WANT. WE GOT OUR SWEET POTATO THAT
WILL GO IN AS WELL AND THEN, OH SEE YOURSELF THAT ON BLENDED UP. OK. WE’VE GOT SOME MORE BUTTER
HERE OR MY FAVORITE TOPERS. A LITTLE PANKO BREADCRUMBS, A JAPANESE STYLE BREAD CRUMBS AND SOME WHITE SESAME SEEDS. ADD
THAT ON IN THERE. YEAH, FOR A
LITTLE NUTTINESS. AND WE’RE GONNA GIVE IT A GOOD
OLD LIKE A LITTLE YEAH, WE LOVE THAT AND IT’S GOING TO GET NICE AND GOLDEN AND GIVE US A LITTLE
EXTRA TEXTURE. A LITTLE CRUNCHY, CRUNCHY. SO THOSE ARE ALL DONE. AND THEN
WE’RE GOING TO TAKE OUR SHELLS
BECAUSE I LOVE AN ADULT. SO THESE ARE, THESE ARE ALREADY COOKED. WE’RE
POPPING THEM INTO THAT SAUCE. WE’RE GOING TO GIVE THEM A GOOD
OLD FASHIONED STIR AND THEN YOU KNOW MY
FAVORITE INGREDIENT NOW, SO WE ADD IN SOME OF THAT PASTA
WATER AND THAT HAS ALL THOSE
STARCHES FROM THE PASTA, WHICH IS GOING TO MAKE SURE THAT
THE SAUCE STICKS TO THE NOODLE. OK. AND YOU LET IT COOK DOWN AND
YOU LET IT COOK DOWN A LITTLE,
LET IT THICKEN UP. AND HERE WE GO, WE’VE GOT OUR
MISO SWEET POTATO MAC AND CHEESE. YOU TOP IT WITH, WITH BREAD CRUMBS. GIVE IT A LITTLE
BIT OF CHEESE. WAIT, SO IT DOESN’T HAVE AS MUCH
CHEESE IN IT. THERE IS A LITTLE BIT OF CHEESE
THAT GETS MIXED IN, BUT IT’S NICE BECAUSE THE SWEET
POTATO IS MAKING YOU FEEL LIKE YOU’RE
ENJOYING ALL THIS CHEESE POTATO. THERE WAS SUDDENLY AN UPRISING
GOING ON OVER THERE. BUT HOW DOES IT TASTE REALLY GOOD? THE KIDS EAT THIS? I KNOW. I MEAN, YOU’RE LIKE, YOU KNOW, SUDDENLY WE LOST YOU. WELL, LIKE TATER TOTS, YOU KNOW, NICE LITTLE SWEETNESS THAT BROWN
SUGAR REALLY BRINGS OUT ALL OF THE DIFFERENT. IT REALLY IS. I’M HAPPY YOU LIKE IT. I REALLY DO. I KNOW. ONCE AGAIN. THANKS SO
MUCH. WE REALLY APPRECIATE IT. IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH CUBES IN THE OVEN AT 400 FOR ABOUT 25 MINUTES TO
GET THEM SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES AND WE’RE GONNA
START OUR INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT. A LITTLE BIT
OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE
HOT SAUCE. BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN, I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUP SCOOPS
TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT ARE REALLY HIT
THE SWEET SPOT. CHOCOLATE PEANUT BUTTER CRUNCH
CUPS, TWO CUPS OF SEMI SWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND
WE ARE READY FOR OUR MUFFIN TIN
AND DISTRIBUTE THE CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS. SO THEY DON’T STICK TO THE
CHOCOLATE AND I PRESS DOWN TO
FIRM THE SHAPE AND JUST ONE MORE
THING YOU CAN SPRINKLE SOME
COARSE SEA SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, WE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT.
PERFECTLY. PORTION CONTROL. YOU JUST POP
THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. I THINK WE CAN EAT THE WHOLE
THING. YOU SEE US LEANING FORWARD AS IF THAT’S GONNA HELP. ONE DAY WE’LL
GET FOOD AGAIN. I KNOW FOR THESE RECIPES AND
MORE JUST HEAD TO
TODAY.COM/FOOD. MOST PEOPLE WOULD AGREE. MAC AND CHEESE IS PRETTY
PERFECT THE WAY IT IS. BUT WHAT
DO YOU SAY? WE KICK IT UP ENOUGH. I KNOW WHO CAN DO IT. MAYBE
WE’LL THROW A LOBSTER ON THERE.
OK. SO WE ASKED SELF PROCLAIMED MAC
AND CHEESE CONNOISSEUR AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? DAVID. WE’RE GONNA KICK IT UP A
NOTCH. WE LIKE THE IDEA. SEVERAL
NOTCHES, SEVERAL NOTCHES. OK. WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO, VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE YOU
IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I
HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS. FEEL FREE TO USE LA UH UH LOBSTER TAILS IF YOU WANT
TO AS WELL. SHRIMP CHICKEN
BACON, YOU MAKE IT YOURS. SO RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES AND YOU
DON’T WANT TO RUSH THIS PROCESS BECAUSE SEAFOOD CAN COOK VERY
QUICKLY AND YOU DON’T WANNA
OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT WHAT YOU WANT. DO YOU SEE THAT? LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE. WHAT YOU WANT TO DO NEXT IS YOU USE FROZEN LOBSTER. I KNOW.
DOES THAT SOUND LIKE SOMETHING? BUT COULD YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. BUT YES, FROZEN SEAFOOD WORKS
THAT WAY. YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT.
YOU’RE GOOD TO GO. CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES, LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER. YOU WANT TO
DO. NEXT IS YOU WANT TO MAKE
YOUR ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE.
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE MILD
SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE
HAVE SHARP CHEDDAR FOR THAT NICE LITTLE
TANG WHERE IT HITS YOU RIGHT
BACK HERE. SO IT’S ALL ABOUT BALANCE. ALL
ABOUT BALANCE LADIES. ALL RIGHT.
SO VERY EASY. DON’T BLINK. YOU MIGHT MISS THE
STEPS TO THE ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES? SO HEAVY CREAM? IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF
HOMOGENIZED WITH THAT HEAVY
CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR BECAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR, I DO IT BECAUSE WHY NOT SO INTO
THERE, WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW, IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE SWEETNESS AND
BALANCE EVEN MORE SO TO THAT
LOBSTER MAC AND CHEESE. WOW. OK. I ASSUME WE GOTTA ADD THE CHEESE.
WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE. WE WANNA ADD OUR
PASTA. I LOVE USING CAVATAIO. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRY MACARONI. NO, THAT THERE ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND WE WANNA ADD THAT CHEESE ON TOP. WE HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL, WE
PUT THAT INTO THE OVEN, OVEN, TAKE IT OUT IT. DID YOU SEND US? OH, WAIT RIGHT THERE. DID YOU SEE THAT BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? OH, THAT CHEESE. CAN YOU PASS ME
THAT CHEESE, PLEASE? DAVID. I JUST WANT A
HUG. I WANT A HUG. I WANT A HUG. VIRTUAL HUG. DAVID. DAVID. THIS WAS
AWESOME. AND YOU’VE GOT MAC AND CHEESE
LOVERS IN YOUR HOUSE, THIS IS A RECIPE FOR YOU VEGAN
CHEF AND COOKBOOK AUTHOR CHLOE
COSTAR CREATED A CREAMY AND CRAVEABLE
PLANT BASED PASTA. THAT’S GOOD FOR YOUR HEALTH.
IT’S GOOD FOR THE EARTH. FIRST OF ALL, YOU’RE CUTE AS A
BUTTON. WE CAN’T EVEN, WE CANNOT
HANDLE YOUR CUTENESS. OK. WE’RE GONNA BEGIN THERE. HOW
ARE YOU? GOOD MORNING. AND JENNA, DO YOU GUYS EVER FEEL LIKE EATING A
COMFORTING BOWL OF CREAMY MAC
AND CHEESE? BUT YOU STILL WANT TO GET YOUR
GREENS. SO IT’S EARTH DAY. WE CAN HAVE
BOTH WERE MAKING MAC AND GREENS
AND IT’S SO EASY. THIS IS GOING TO COME TOGETHER IN MAC AND GREENS IS SUCH A GOOD
IDEA. AND THIS GOOD FOR THE EARTH BECAUSE WE’RE
NOT, IT’S DAIRY FREE, BE FREE. UM EXACTLY. THERE’S NO CHEESE,
NO DAIRY, TONS OF GREENS,
ANTIOXIDANTS, VITAMINS. SO WE’RE GONNA START BY JUST
BOILING OUR PASTA. I LIKE TO USE A NICE SHELL OR
ELBOW FOR MAC AND CHEESE. YOU COULD USE ANY SHAPE. YOU
COULD ALSO USE GLUTEN FREE. UM AND I LIKE TO SALT THE PASTA
WATER BECAUSE THIS IS REALLY YOUR ONLY CHANCE
TO FLAVOR THE ACTUAL PASTA AND GIVE THAT A NICE ST AND WE’RE GOING TO WANT A NICE
AL DENTE NOODLE LOOKS SO GREAT. LET’S GET STARTED ON THE SAUCE.
IT’S SO SIMPLE. SO WE’RE GOING TO START WITH A
BLENDER SINCE WE’RE NOT USING
ANY DAIRY, WE’RE GOING TO HAVE A CUP
OF WATER. WE’RE ADDING A CUP OF
RAW CASHEWS. THIS IS GONNA MAKE OUR NICE
CREAMY TEXTURE AND BASE. WE’RE
GONNA BLEND THAT UP. AND IF YOU DON’T HAVE UM A HIGH POWERED BLENDER, YOU CAN JUST SOAK THE CASHEW
NUTS OVERNIGHT TO SOFTEN THEM A BIT AND BLEND THAT UP INTO A
NICE SILKY CREAM SAUCE. SO YUMMY, THEN I LIKE TO MOVE TO THE FOOD
PROCESSOR. THIS PRESERVES A
LITTLE BIT OF TEXTURE. WE’VE GOT FIVE OUNCES OF FRESH
SPINACH IN HERE. YOU CAN USE A BAG FROM THE
GROCERY STORE. YOU CAN ALSO SHOP
LOCAL. IF YOU CAN FROM FARMERS MARKET.
WE’RE ADDING PARSLEY. THIS IS A
SUPER GREEN DISH. I DON’T MEASURE A CUP OF
PARSLEY. I JUST LIKE TO RIP IT STRAIGHT
FROM THE BUNCH LIKE THAT. A HANDFUL IS ABOUT A CUP AND STEMS ARE OK. THIS IS EARTH DAY.
WE’RE NOT GOING TO WASTE. I THEN LIKE TO ADD A QUARTER CUP
OF OLIVE OIL. AND YOU COULD USE ANY M MILD OIL. YOU COULD USE COCONUT
OIL OR ANY OIL THAT YOU HAVE ON
HAND. A TEASPOON AND A HALF OF SALT AND THREE GARLIC CLOVES. AND
ITALIAN LOVE TO ADD GARLIC AND
INTO MAC AND CHEESE. AND THEN WE’RE GOING TO JUST
BLEND THAT UP. WOW, THAT IS, THAT LOOKS GOOD FOR YOU AND
YOU’LL SEE THE GREENS, THEY’RE
FRESH, WE’RE NOT EVEN COOKING THEM,
WHICH IS GREAT. WE’RE GOING TO PRESERVE ALL
THOSE VITAMINS AND THEN WE’RE GONNA ADD IN A
CASHEW CREAM SAUCE. SO WHAT GIVES IT THE CHEESY
FLAVOR? IS IT THE CASHEW?
REALLY? IT’S THE GARLIC, IT’S THE, THE CREAMINESS FROM THE CASHEW
AND IT’S A REALLY MELLOW MILD, JUST DELICIOUS COMFORTING DISH. UM I LIKE TO EAT THIS ALL THE
TIME. I WANT THAT DONE. WAS THAT NOT EASY? SIMPLE. AND I THINK FOR PEOPLE WITH LACTOSE ISSUES TOO BRILLIANT. EXACTLY. IT’S ALL PLANT BASED AND DAIRY
FREE, WHICH IS GOOD FOR THE EARTH AND
GOOD FOR GOOD FOR YOU. AND ALSO YOU CAN JUST EAT MORE
OF IT AND FEEL REALLY LIGHT. UM I’M GONNA GO AHEAD AND TOSS
THIS WITH MY HOT DRAINED PASTA. I MEAN, SO EASY, SO SIMPLE AND SO JUST DON’T EVEN WARM. THE F THE,
THE UH, ISN’T WARM OR IS THE CASHEW
WARM? ONCE YOU JUST HIT IT WITH THE
WARM PASTA, IT KIND OF MELTS IN AND YOU CAN HEAR IT, IT SOUNDS
LIKE MAC AND CHEESE IS VERY
CREAMY AND SMOOTH. AND THEN I’M GONNA SERVE SOME
UP. SO YOU’RE REALLY GETTING A TON
OF GREENS, BUT YOU GET TO EAT
THEM ON PASTA. ACTUALLY, WHEN I FIRST
MADE THIS DISH, I WANTED TO CALL
IT CHLOROPHYLL MAC BECAUSE IT WAS LIKE SO MUCH ANTIOXIDANT IN VITAMIN. MY MOM
SAID THAT SOUNDED REALLY WEIRD. SO WE WANT MAC AND GREEN. SO I’M GONNA, THEN I LIKE TO TOP
IT WITH SOME CHILI FLAKES AND BLACK PEPPER AND THERE WE HAVE IT. THAT’S OUR
MAC AND GREENS. IT’S SO EASY. IT LOOKS SO GOOD. WELL, BECAUSE YOU
HAVE SO MUCH EXTRA. WHAT IF WE PUT SOME IN THE
FRIDGE AND WE WANT TO HAVE IT
THE NEXT DAY. HOW, HOW DO YOU REHEAT IT? GREAT IDEA. SO I ACTUALLY LIKE TO FREEZE IT. UM, JUST LIKE THIS, YOU CAN
TAKE, TAKE YOUR BIG BATCH, YOU CAN THROW IT IN THE FREEZER
AND THEN JUST, UM, HEAT IT OVER
STOVE TOP AND IT, IT, UM, CONSTITUTES PERFECTLY. YOU CAN
ADD A LITTLE BIT OF WATER. YOU CAN EAT LEFTOVERS, EITHER
COLD KIND OF LIKE A PASTA SALAD OR YOU CAN EAT THEM HEATED UP.
SO THIS IS A REALLY NICE FLEXIBLE
DISH, A GREAT THING TO MAKE IN THE WEEK AND ENJOY WHAT WE LOVE HOW YOU HAD THE V FOR KIDS. THAT’S SO SMART.
THANK YOU, CHLOE. YOU CAN MAKE
THIS RECIPE AT HOME. GO TO TODAY.COM/. SO WE THOUGHT WE WOULD CELEBRATE
WITH THE NEWEST FLAVOR AND I’M
KIND OF SCARED JERRY, BY THE WAY. HI JERRY. THIS IS JERRY WITHOUT HIS MASK.
HE JUST DIDN’T HAVE HIS MASK.
DON’T SEE. THANK YOU THIS TIME. NOW, THIS BOOKS, IT’S CALLED WELL KRAFT
TEAMED UP WITH LEWIN ICE CREAM
TO CREATE. THIS IS, THESE ARE TWO OF MY
FAVORITE THINGS. AS IF TWO OF MY
FAVORITE THINGS HAD A BABY MAC AND CHEESE AND ICE CREAM AND HODA’S LOOKING
A LITTLE WORRIED CHEESE, ICE CREAM, MAC AND CHEESE. IT ALSO HAS
PASTA. WELL, I LIKE PASTA BUT
LET’S SEE. THEY WANTED TO COMBINE TWO ICONIC COMFORT FOOD. NOT 23. IT TASTES JUST LIKE MAC AND
CHEESE FROZEN, BUT I THINK IT’S GOOD. IT’S SALTY. IT’S LIKE SALTY ICE
CREAM. OH, IT DOES. IT TASTES LIKE MAC AND CHEESE. THE AFTERTASTE REMINDS ME OF MY
KIDS’ DINNER. OH, TRUFFLE. CAN YOU IMAGINE
ADDING A LITTLE TRUFFLE OR
LOBSTER AS JERRY SAID. SO WHAT BETTER WAY TO KICK IT
OFF THE START OF SUMMER? THAT IS THEN WITH SOME ICE CREAM
TODAY. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JOE MARTIN IS HERE
WITH US. SHE MADE IT TREAT. DID YOU GET IT OUT OF YOUR T I KNOW I HAVE LIKE, ALL RIGHT. WELL, I RECENTLY
CHATTED WITH COOL HOUSE. FOUND A CASE WHOSE FROZEN DESSERT COMPANY
BEGAN OVER 10 YEARS AGO AND IT ALL STARTED WITH A SWEET
LOVE STORY. TAKE A LOOK, FULL DISCLOSURE. THIS WAS MY DINNER. I HAD TWO ICE CREAM SANDWICHES FOR DINNER
JILL. IT’S A COMPLETE MEAL. NATASHA CASE IS LIVING THE SWEET
LIFE. SHE AND HER WIFE FREYA
ESTRELLA ARE THE CO FOUNDERS OF SCHOOLHOUSE, A FROZEN DESSERT COMPANY SERVING
UP PREMIUM ICE CREAM PINTS AND NOVELTIES. AN IDEA INSPIRED
BY NATASHA’S TIME IN
ARCHITECTURE SCHOOL. THE LIGHT BULB MOMENT WAS ONE OF
MY PROFESSORS CRITICIZED THIS
MODEL I HAD MADE. HE SAID THAT WHAT YOU MADE LOOKS LIKE THE
LAYER CAKE. SO THAT NIGHT I WENT HOME AND
BAKED IT AS A CAKE AND I WAS
LIKE, I’M HOOKED ON THIS IDEA. EVERYONE WANTS TO CONGREGATE
AROUND FOOD AND IT’S MEMORABLE AND IT’S FUN YOU
TAKING SORT OF A SLIGHT TO YOUR WORK AND
TURNING IT AROUND IS REALLY SUCH
A VALUABLE LESSON. SO AS PART OF THIS FOOD NEEDS
ARCHITECTURE, WEIRD CONCEPT WHICH I WAS BY
THEN CALLING ARCHITECTURE, I STARTED MAKING ICE CREAM
SANDWICHES FROM SCRATCH AND I MET MY CO-FOUNDER FREYA
STROLLER. THE TWO STARTED DATING AND IT
WASN’T LONG BEFORE THE TWO FELL
IN LOVE OVER ICE CREAM. WHAT’S THE DEAL WITH THESE ICE
CREAM SANDWICHES? BECAUSE I BROUGHT ONE ON THE
FIRST DATE, BUT IT TOTALLY
MELTED. SO SHE WAS LIKE, YOU OBVIOUSLY,
IF THEY NEED HELP, NATASHA AND FREYA RESEARCHED THE
FROZEN DESSERT INDUSTRY AND
FOUND THERE WERE NO BRANDS OUT THERE
THAT RESONATED WITH THEM. I THINK AS MILLENNIALS, AS
WOMEN, AS GAY WOMEN, FREYA AS A WOMAN
OF COLOR, JUST LIKE THERE WAS NO STORIES
THERE THAT WERE LIKE, OH,
THAT’S, THAT’S WHAT FEELS LIKE AUTHENTIC
TO US. SO WE THOUGHT, WHY NOT CREATE
THE BRAND THAT WE WANT TO BUY? AND SO IN 2009, THEY CREATED
COOL HOUSE, BUT THE COUPLE NEEDED A WAY TO
SELL THEIR ICE CREAM. LET’S RE INVENT THE ICE CREAM
TRUCK FOR OUR GENERATION. WE BOUGHT A $2700 PIECE OF, YOU
KNOW, ON CRAIGSLIST UH WITH NO
ENGINE. SO WE THOUGHT, OK, WHAT’S THE BIGGEST EVENT THAT
THE TWO OF US CAN THINK OF
COACHELLA MUSIC FESTIVAL? BUT HOW ARE WE GONNA GET A
TRUCK? NO ENGINE TO THE DESERT. BUT WE FIGURED OUT THAT IF WE
JOIN AAA PLATINUM, WE GOT ONE
FREE TWO MILE TOW. SO IN THE MORNING AT COACHELLA
AND THEY TOWED US TO THE DESERT AND THAT THE
LEGEND WAS BORN AFTER THEIR DEBUT AT COACHELLA. THE CO FOUNDERS BEGAN CATERING
EVENTS AND ROLLING OUT THEIR ICE CREAM INTO GROCERY
STORES. THAT MUST HAVE BEEN REALLY
INTERESTING FOR YOUR
RELATIONSHIP. YOU KNOW, YOU’RE GROWING A
BUSINESS. BUT THEN ALSO LIKE I
CAN IMAGINE THERE WERE SO MANY LAUGHS BUT
THEN ALSO SO MANY CHALLENGES. WE’RE
SELLING ICE CREAM, WE’RE
BRINGING PEOPLE JOY. SO IT WAS THIS ALSO REALLY
ROMANTIC WAY TO LIKE BECOME SO
CLOSE, LIKE DRIVING AN ICE CREAM TRUCK
INTO THE SUNSET BUT FOUR YEARS
INTO THEIR BUSINESS, THE COUPLE’S PROFESSIONAL
RELATIONSHIP HIT A BUMP IN THE ROAD AND FREYA LEFT THE
COMPANY. WE JUST STARTED TO LIKE ARGUE
AND SHE WROTE TO OUR ANGEL
INVESTOR. SHE’S LIKE, I CAN’T WORK FOR OR
WITH NATASHA SEND AND I JUST KNEW THAT WAS THE
END. SO WE STAYED TOGETHER AND SHE,
SHE’S STILL MY MENTOR AND TOUGHEST CRITIC AND BIGGEST
CHAMPION. NOW MARRIED TO FREYA WITH TWO
KIDS, NATASHA IS LEADING THE
COMPANY ON HER OWN. SHE’S COMMITTED TO USING HER ICE
CREAM PLATFORM TO GIVE BACK. I HAD NEVER REALLY THOUGHT ABOUT KAS AS LIKE JUST ICE CREAM THAT
CAN BE A CANVAS FOR LIKE, YOU KNOW WHAT WE CAN STAND FOR
TO HELP MAKE THE WORLD A BETTER
PLACE. WE DID THIS FLAVOR FOR PRIDE,
FOR EXAMPLE, ENJOYMENT FOR ALL AND WE GAVE
BACK TO THE OKRA PROJECT WHICH DELIVERS
NUTRITIOUS MEALS TO BLACK TRANS
COMMUNITY. AND IN NEW YORK, COOL HOUSE IS ALSO DOING GOOD
FOR THE PLANET RECENTLY DEBUTING THEIR
ANIMAL FREE DAIRY ICE CREAM TODAY. COOL HOUSE HAS SOLD CLOSE TO 20
MILLION ICE CREAM SANDWICHES AND CAN BE FOUND AT
THOUSANDS OF STORES WORLDWIDE. DO YOU EVER TAKE A MOMENT TO
JUST SAY WE STARTED IN THE BACK
OF A TRUCK WITH NO ENGINE AND NOW WE’RE IN 6000 RETAILERS.
THINK ABOUT BEING A KID. AND LIKE IF I THOUGHT OF, OH, I
COULD BE AN ICE CREAM LADY AND I
COULD DO ALL OF THAT. LIKE THAT’S PRETTY COOL. THIS IS AMAZING. WHAT DO YOU
THINK THIS IS DAIRY FREE? YEAH. SO
IT’S DAIRY FREE. A LOT OF THEM
ARE. SOME AREN’T, SOME ARE AND THERE’S ALL
DIFFERENT CONES AND ICE CREAM SANDWICHES AND AS YOU SAW
IN THE UM IN THE P THAT ISN’T, THAT’S THE DAIRY
FREE ONE. BUT THEY HAVE, THEY’RE COMING OUT WITH ALL
DIFFERENT UM TYPES AND THEY’RE
CONTINUING TO EVOLVE. IT’S SUPER DELICIOUS. AND ALSO UM WHAT A BEAUTIFUL
LOVE STORY THAT THEY MET OVER
ICE CREAM. I LOVE THAT SWEET STORY. A LOT OF PEOPLE TOGETHER. I LOVE
ICE CREAM. IT DOES AND THEY STARTED TO
COACHELLA. I MEAN, IT’S JUST A GREAT STORY OF
GETTING INTO AN INDUSTRY THAT
NOBODY HAD ANY EXPERIENCE IN THE TRAIL AND JUST LOVING IT AND WAS THERE FOR DINNER. I HAD TWO
ICE CREAM SANDWICHES FOR DINNER. THERE’S NOTHING WRONG WITH THAT. ICE CREAM HAS A SPECIAL PLACE IN
DYLAN DRYER’S HEART. YOU REMEMBER WHEN SHE WORKED AT
HER FIRST JOB? DID WE NOT
CONTINUE THE STORY? WHAT’S A GREAT STORY? OK. WHEN
YOU WORKED AT THE ICE CREAM? YES, THAT WAS A GREAT STORY. AND
YOU WERE IN THE MOVIE IN THE
BACKGROUND? OK. WHAT’S THAT ABOUT THE STORY? YOU’RE GONNA
SAY THAT AND SHE GOT FIRED.
YEAH, WE ARE BACK AND NOW TURNING TO
ICE CREAM. BUT WHEN YOU IMAGINE SUMMER’S
FAVORITE TREAT, YOU CERTAINLY DON’T THINK OF IT
AS A HEALTHY FOOD. NO, NO, YOU DO NOT. WELL, THERE’S A WOMAN IN CHICAGO WHO
WAS DETERMINED TO CHANGE THAT
PERCEPTION AND OUR RESIDENT ICE CREAM
EXPERT RECENTLY GOT TO MEET HER. WELL, I GUESS THAT’S ME. ALL RIGHT. I HAVE TO ADMIT I WAS A LITTLE BIT SKEPTICAL OF
A PLANT BASED GELATO. IT CLAIMS TO BE GOOD FOR YOU,
BUT I WAS HAPPY TO TRY IT OUT IN THE NAME OF RESEARCH. OF
COURSE. AND HERE’S THE SCOOP.
NOT ONLY IS KAYLEEN DUNA REDEFINING SWEET TREATS. SHE’S THE FIRST IN HER INDUSTRY
TO MAKE THEM HEALTHIER FOR THE
ENVIRONMENT TOO. ONCE I FELT WHAT IT FELT LIKE TO
BREATHE FOR THE FIRST TIME AND GET THAT FULL
BREATH OF AIR. I THINK IT UNLOCKED SOMETHING
WHERE I JUST WANTED TO KEEP
EXPLORING FOR KAYLEE DUNA LIFELONG HEALTH ISSUES LED HER
ON A MISSION. TAKE ME BACK TO WHY YOU EVER
STARTED EXPLORING PLANT BASED
DIETS. GROWING UP, I SUFFERED REALLY SEVERE CASES
OF BOTH ASTHMA AND ALLERGIES AND SAW ALL THESE
DOCTORS AND SPECIALISTS AND EVERY ONE OF
THEM TOLD ME THIS IS JUST THE
WAY I WAS BORN. BUT THEN WHEN I WAS 20 FIVE YEARS OLD, I WAS LIVING IN
BALI INDONESIA AND EMBARKED ON A
PLANT BASED DIET. KAYLEY SAYS WITHIN TWO WEEKS,
HER SYMPTOMS DISAPPEARED. I REALLY FELT LIKE IT WAS MY
MISSION IN LIFE TO SHARE THIS REALLY POWERFUL
STORY WITH MORE PEOPLE TO LET THEM KNOW THAT YOU REALLY
HAVE MORE AGENCY AROUND YOUR HEALTH THAN
YOU MIGHT REALIZE. SHE EMBARKED ON A CAREER CHANGE
FIRST BECOMING A HEALTH COACH AND INSPIRING OTHERS TO
VIEW FOOD AS MEDICINE. IT WAS VERY, VERY POWERFUL WORK. BUT ONCE I KIND OF A YEAR AND A
HALF IN, I ULTIMATELY FELT LIKE I NEEDED TO MAKE A BIGGER
IMPACT. AND SO IF I COULD REALLY TARGET
THE ROOT CAUSE OF AT LEAST WHAT A LOT OF THESE
PEOPLE ARE SUFFERING FROM. IT’S JUST THE FOOD BEING OFFERED
TO CONSUMERS AND SHE DID TARGETING A RATHER
UNEXPECTED FOOD. HOW DID YOU DECIDE ICE CREAM WAS
THIS NICHE AREA THAT YOU WANTED
TO FOCUS ON? I THOUGHT THAT THAT WOULD BE A
REALLY POWERFUL PLACE TO START BECAUSE
PROVING THAT YOU CAN DO THAT IN A NUTRIENT DENSE WAY
REALLY SHOWS THAT YOU CAN DO IT
PRETTY MUCH ANYWHERE IN 2017, KYLE LAUNCHED SACRED SURF A PLANT
BASED GELATO MADE WITH YOUNG COCONUT MEAT AND PACKED
WITH SUPERFOODS AND NUTRITION. IN A THING OF ICE CREAM, WE’VE
GOT ACTIVATED CHARCOAL, TIGER
NUT FLOUR AND TUNA PURAN. IT, IT SOUNDS HEALTHY,
BUT I DON’T KNOW WHAT THEY ARE. SO WE REALLY TRIED TO RECREATE
THIS NOSTALGIC COOKIES AND CREAM BUT REALLY ONLY WORKING
WITH NUTRIENT DENSE INGREDIENTS. SO OUR HERO IN THAT FLAVOR IS
TIGER NUT FLOUR, WHICH TIGER NUTS ARE ACTUALLY
NOT A NUT AT ALL. THEY’RE THIS ROOT VEGETABLE AND
THEY’RE PACKED WITH RESISTANT
STARCH. SO REALLY GOOD FOR YOUR
DIGESTIVE HEALTH. I LIKE TO COOK AND THEY’RE ARE
CERTAIN HEALTHY INGREDIENTS THAT ARE JUST REALLY
HARD TO MAKE WORK. WHAT WAS THE TRIAL AND ERROR
PROCESS LIKE WHAT MAKES ICE CREAM REALLY RICH AND CREAMY IS
A LOT OF FAT. A LOT OF SUGAR AND GUMS AND
STABILIZERS. AND WE DON’T USE
ANY OF THAT. THIS YOUNG THAI COCONUT MEAT,
IT’S A PULP MATERIAL. SO IT’S GOT A LOT OF EXTRA FIBER
AND THAT’S WHAT LENDS ITSELF TO THE REALLY
RICH AND CREAMY TEXTURE. TWO YEARS LATER, WHOLE FOODS
STARTED STOCKING SACRED SYRUP.
WHAT WAS THAT MOMENT? LIKE? VERY, I WANTED THE PRODUCTS TO WORK. I WANTED PEOPLE TO LOVE IT AND
WE WERE REALLY, REALLY WELL
RECEIVED. BUT THE CHERRY ON TOP KAYLEE NOT
ONLY FIGURED OUT A WAY TO MAKE ICE CREAM
RELATIVELY HEALTHY FOR
CUSTOMERS, BUT FOR THE ENVIRONMENT TOO, I THINK ONE OF THE COOLEST
THINGS IS, IS THE ACTUAL
PACKAGING. I HAD NO IDEA THAT THE REGULAR CARTON
THAT YOU GET REGULAR ICE CREAM IN IS NOT ACTUALLY
BIODEGRADABLE IS NOT RECYCLABLE. HOW IS THIS, THIS CARTON
DIFFERENT? WHAT PEOPLE DON’T RECOGNIZE IS
BECAUSE IT LOOKS LIKE PAPER. THERE’S ACTUALLY A THIN PLASTIC
LINING ON THE INSIDE THAT ACTS AS A MOISTURE BARRIER THAT
ESSENTIALLY RENDERS IT TRASH. AND SO WHAT WE’VE DONE IS WE’VE
REPLACED THAT PLASTIC MOISTURE BARRIER WITH A
WATER BASED BARRIER. SO THERE’S NO PLASTIC AT ALL IN
OUR CONTAINER, WHICH MAKES IT
FULLY RECYCLABLE, COMPOSTABLE AND BIODEGRADABLE
RIGHT AT HOME. COOKIES AND CREAM. AS FOR THE
TASTE TEST LOOKS LIKE A THUMBS UP WHAT’S DOING IN THE MIDDLE WANTED SOME TOO. HEY, IT’S
HEALTHY FOR EVERYONE. UM SO I ASKED KAYLE, WHAT OTHER FLAVORS UH SHE WOULD
LIKE TO MAKE NEXT AND SHE SAID THERE’S BEEN OVERWHELMING
REQUESTS FOR A BERRY FLAVOR AND
A COFFEE ONE. AND AFTER THAT, SHE MIGHT TACKLE
SOME MORE ITEMS IN THE FROZEN
FOOD AISLE. SO WE’VE KIND OF GOTTEN ON THIS
KICK AT OUR HOUSE WHERE, YOU
KNOW, IF YOU FINISH YOUR DINNER, YOU
HAVE DESSERT. AND CALVIN LOVES ICE CREAM. HE IS OBSESSED WITH THIS ICE
CREAM AND I HAVE NO GUILT GIVING
IT TO HIM. SO LIKE IT’S FULL OF THESE
ANTIOXIDANTS AND HEALTHY
INGREDIENTS, NOT FULL OF FAT AND SUGAR. AND HE GETS IN ON IT TOO. HOW ABOUT
IT? AND BOSCO TOO LOOKED LIKE BOY WHO MAY BE THE NEW YORK JETS
BIGGEST FAN. YEAH, FOR GOOD REASON. SO NOT ONLY DOES HE LOVE HIS
TEAM, HE LOVES THEM EVEN MORE
WHEN THEY WIN. BECAUSE EVERY TIME THAT HAPPENS, HE GETS ICE CREAM NBC S JESSE
KIRSCH INTRODUCES US TO THIS LITTLE GUY
WHO’S BECOME A SUPER FAN INCOMPLETE AND THE JETS WILL WIN IT EVERY TIME WE SEE THIS, JOHNNY ROSANNA GETS SOME OF THAT
WHEN YOU GET ICE CREAM. WHAT’S YOUR GO TO THAT SWEET TREAT EARNED THIS SIX
YEAR OLD NEW YORK JETS SUPER
FAN. THE NICKNAME JOHNNY ICE CREAM.
THANKS TO A DEAL WITH DAD. THAT’S BECOME AN ADORABLE VIRAL
SENSATION. MY DAD ALWAYS TAKES ME FOR ICE
CREAM WHEN THE NEW YORK JETS
WIN. HOW MANY TIMES DO YOU THINK MY
DAD IS GONNA TAKE ME FOR ICE
CREAM? A LOT OF TIMES AS THE OFFICIAL ATLANTIC
HEALTH SYSTEMS JETS, KID REPORTER JOHNNY ASKED ROOKIE
CORNERBACK SAUCE GARDNER THAT HARD HITTING QUESTION AT
TRAINING CAMP 62 YARDS FOR THE TOUCHDOWN. TURNS OUT GARDNER WAS SPOT ON
SIX WINS ALREADY THIS YEAR. EVERY ONE FOLLOWED BY A VIDEO OF
JOHNNY TACKLING ICE CREAM. OH, THAT’S A GOOD BITE. HOW WAS THE ICE CREAM WHEN WE BEAT PITTSBURGH? HE MADE ME SIT THERE AND TRY TO
SEPARATE ALL THE BLACK AND
YELLOW SPRINKLER. NO WAY. YEAH, DID NOT SUCCEED. JOHNNY HAD ICE
CREAM SIX TIMES THIS YEAR. ACTUALLY, SEVEN BOWL BELTS, SEVEN BOWLS OF ICE CREAM BECAUSE HE GOT TWO FOR THE
BUFFALO WIN BECAUSE IT WAS SUCH
A BIG WIN. THIS WIN DESERVES A WHOLE ICE
CREAM. T HI, EVERYBODY. SEE JOHNNY BACK AGAIN. LET’S GO.
GUYS, WE CAUGHT UP WITH JOHNNY ICE
CREAM AT BLOOMFIELD, NEW
JERSEY’S ICONIC HOST. ITS KIDS COMING IN AFTER SCHOOL
RECOGNIZED HIM REPEATEDLY. DO YOU KNOW HOW MANY PEOPLE HAVE
SEEN YOU EATING ICE CREAM? I DON’T KNOW ABOUT 8 MILLION PEOPLE. HOW CRAZY IS THAT CRAZY? THAT’S JUST ONE TIK TOK
APPROACHING 9 MILLION VIEWS.
IT’S BEEN PRETTY NUTS. WE CAN’T GO ANYWHERE WITHOUT
SOMEONE WANTING A SELFIE FROM
JOHNNY. NOW THE JETS ARE CHEERING JOHNNY
ON TOO. YOU CAN’T BACK OUT OF THIS DEAL,
CAN YOU? NO, OF COURSE NOT. NO.
TRUST ME. I DON’T WANT TO. DO YOU THINK
YOU’RE BUYING ICE CREAM ON
SUNDAY? OH, YEAH, I’M DEFINITELY BUYING ICE CREAM ON
SUNDAY. I THINK THEY BOUNCED BACK THIS
SHIRT CONFIDENCE AND PRESSURE
FROM A COUPLE OF FANS WHO DEFINITELY
HAVE A LOT RIDING ON THE GAME ETS FOR TODAY. JESSE KIRCH NBC NEWS
BLOOMFIELD, NEW JERSEY. ALL RIGHT, IN CASE YOU HAVEN’T
HEARD JULY IS NATIONAL ICE CREAM
MONTH, WHICH MAKES TOTAL SENSE SINCE IT
HAPPENS TO BE ALSO ONE OF THE HOTTEST MONTHS
OF THE YEAR. OK. SO WHAT BETTER PLACES TO
COOL DOWN THAN AN ICE CREAM
SHOP? AND WE DIDN’T HAVE TO TRAVEL
FAR. THERE’S A BEN AND JERRY’S RIGHT
HERE AT ROCKEFELLER CENTER. SO
HO AND I, I CALL HER SCOOPS, SWUNG
BY TO TEST OUT OUR SCOOPING
SKILLS. ALL RIGHT. YOU KNOW WHAT, JEN?
IT’S A HOT SUMMER DAY. WE’RE SWELTERING, YOU KNOW WHAT
WE NEED. WHAT? ICE CREAM? MY FAVORITE IS COOKIES AND
CREAM. YOU CAN’T GO WRONG WITH A LITTLE
OREO AND CREAM COMBINED. GRAHAM
CRACKER ICE CREAM. IT’S SICK. OK. I THINK WE NEED
TO GO IN. LET’S DO IT. HI, WELCOME. HOW ARE YOU? NICE TO MEET YOU. I’M JENNA. I’M XAVIER. WE’RE THRILLED TO BE
HERE. LET’S GET STARTED. OK, FIRST UP LEARNING HOW TO MAKE A
WAFFLE CONE. OK. SO XAVIER, WILL YOU WALK US
THROUGH? SO YOU JUST, ALL RIGHT. SO YOU
TAKE SOME OF THAT AND YOU JUST SHUT IT DOWN. THAT’S IT. AND YOU JUST CLICK IT AND THEN IT’S GONNA GO FOR SIZZLE SIZZLE. HAVE YOU EVER MET BEN OR JERRY?
I MET JERRY. HE ACTUALLY CAME TO
THE STORE. OH MY GOSH. DO YOU SMELL THAT WHEN THE BEACH? IS IT SCARY? YOU AND NOW HOW DO YOU ROLL THAT? PUT
THAT HERE AND TWIST IT? OH MY GOSH. WE MADE IT. AND NOW YOU PUT IT IN A LITTLE, A LITTLE BIT. IS THAT AN OK CONE? ALL RIGHT. NEXT VICTORIA HELPED US MASTER
THE ART OF THE SCOOP. EACH SCOOP
IS THREE OUNCES. SO THAT’S FROM HERE TO HERE. TAKE IT ROLLS YOU GO. LIKE REALLY? NO, SAD. I DON’T THINK THAT WE DON’T SPIT THAT MUCH. OK. I’M READY TO START CALLING YOU A HOT COP SCOOPS. FINALLY IT WAS TIME TO
OPEN THE DOORS AND SERVE IT UP.
WELCOME. CAN WE HELP YOU? WHAT WOULD YOU
LIKE? EITHER BUTTER PECAN OR
VANILLA VANILLAS ON THIS SIDE HERE?
WOULD YOU LIKE A CONE OR A CUP,
A CUP, PLEASE? SHE’D LIKE A CUP, PLEASE. AND
WHAT WOULD YOU LIKE A CHOCOLATE CHIP COOKIE CHIP COOKIE DOUGH? CHOCOLATE. OK, HERE WE GO. THANK YOU. WAIT AND I NEED A
SPOON. WE’RE JUST GONNA LEAVE THE ICE
CREAM ON YOU MELTING WITH THE THANK YOU. HAPPY NATIONAL ICE
CREAM MONTH. HOW CAN I GET THE STRAWBERRY MARSHMALLOW, STRAWBERRY MARSHMALLOW OVER HERE WHERE I’M GIVING YOU A BIG, DO YOU
WANT TO GO A LITTLE LIKE LITTLE? SHE WANTS LITTLE
CHOCOLATE CHIP COOKIE DOUGH.
YES, PLEASE. I MEAN LOOK AT THAT SCOOP AS PERFECT AS IT CAN BE. WE’RE OPEN. HEY LADIES, WHERE
ARE YOU FROM? I KNEW IT. LET’S SEE WHO’S IS BETTER READY?
HAVE A BITE. DELICIOUS. MINE’S BETTER. WAIT, WAIT, WHAT DO YOU GET YOU? WHAT WOULD YOU LIKE? OK. OK. WAIT, WAIT, WAIT, I WANT
TO SHOW YOU WHAT A PERFECT LOOKS
LIKE HERE. TRY TO LOOK AT IT. I’M TRYING TO OH WAIT, YOU GUYS. THANK YOU FOR COMING.
IS THIS SO FUN TO SEE YOU GUYS? YOU SAW OUR SCOOPING TECHNIQUES?
WE DIDN’T MAKE YOU ONE PENNY. WE
FEEL BAD. BUT HOW DID WE DO IT? GOOD. WHAT TIME OF THE? THANK YOU GUYS. OH MY GOD. I’M SO HAPPY. OH MY GOD. THAT’S SO GOOD. BYE. BYE. OH, SCOOPS. YOU DID IT AGAIN. ALL RIGHT, THANKS SO MUCH TO BEN
AND JERRY’S. HOW MUCH FUN WAS
THAT? REALLY? REALLY, REALLY ATE A LOT. OUR KRISTEN DAHLGREN GOT A TASTE
OF WHAT IT TAKES TO BE A BEN AND JERRY’S FLAVOR
GURU. IS THAT RIGHT? KRISTEN? IF YOU’RE AN ICE CREAM
AFICIONADO, YOU FOR SURE, CRACKED INTO A PINT OF BEN AND
JERRY’S PERHAPS THE COUNTRY’S
MOST FAMOUS ICE CREAM WITH ICONIC
FLAVORS LIKE HALF BAKED AND
CHERRY GARCIA. SO WE DECIDED TO GET A TASTE OF
WHAT IT’S LIKE TO WORK HERE. ARE YOU READY TO MAKE ICE CREAM?
I AM READY. COME IN. NATALIA BUTLER IS KNOWN AS THE
CONCOCTION OF CONCOCTIONS. ONE OF THEIR 14 FLAVOR GURUS
THAT MEANS SHE MAKES AND TASTES
A LOT OF ICE CREAM. DID YOU EVEN KNOW THIS WAS A
JOB? NO. SO FUN FACT, I’M ORIGINALLY
FROM PUERTO RICO. I DID MY BACHELOR’S IN CHEMISTRY
AND LITERALLY I SAW THIS BUILDING THAT SAID FOOD
SCIENCE AND I WAS LIKE, WAIT A MINUTE. IS THIS EVEN REAL LIFE? MY CLASSES RANGE FROM FOOD
MICROBIOLOGY, FOOD PROCESSING,
FOOD ANALYTICS, FOOD CHEMISTRY. WE GO DEEP DIVING IN BY THE
WORLD OF ICE CRYSTALS, WHICH IS ESSENTIALLY WHAT ICE
CREAM IS A FEW YEARS AFTER
GRADUATION, SHE GOT THE CALL FROM WHAT MAY
BE THE HOLY GRAIL FOR TASTE
GURUS. THERE WERE LIKE 700 APPLICANTS
THE DAY THEY CALLED ME. I
LITERALLY SAT IN THE PARKING LOT AND CRIED
FOR LIKE 30 MINUTES STRAIGHT.
HER TEAM IS MOVING, MADE UP OF FOOD SCIENTISTS AND
CHEFS AND MAKING NEW FLAVORS
ISN’T EASY. IT CAN TAKE UP TO TWO YEARS TO
GET FROM IDEA INTO THE FREEZER
OF THESE 200 IDEAS. WHAT ARE THESE 20 THAT ARE GREAT
IDEAS? AND THEN FROM 20 YOU HAVE TO
THINK OF 10 THAT ARE VERY GREAT. AND FROM 10 5 ARE LIKE REALLY,
REALLY DOABLE. NOT ALL FLAVORS
ARE A HIT. PART OF THE FACTORY TOUR IS THE
FLAVOR GRAVEYARD. A MONUMENT TO THE RETIRED OR
DEARLY DEEP HINTED EPIC FAIL. WE HAD THE POPCORN. ANOTHER EPIC FAIL WAS UH POTATO
CHIPS EVEN THOUGH THEY WERE
COATED, THEY STILL GOT SOGGY. BUT NATALIA’S SUCCESSES INCLUDE
TOTALLY UNBAKED NETFLIX AND CHILLED AND DAIRY
FREE TONIGHT DOUGH WHICH SHE SHOWED
ME IN ONE OF THEIR FLAVOR LABS. PART OF THE JOB IS CUTTING INTO
PINTS TO MAKE SURE EVERY SCOOP
IS SUPERB. WE SAY WE HAVE ALMOND, UM
VANILLA SIDE AND A CHOCOLATE
SIDE. WE HAVE COOKIE SWIRLS WHICH YOU
CAN SEE THROUGH RIBBONS THROUGHOUT AND
THEN WE HAVE THE CHUNKS OF MEN. WOULD YOU LIKE TO TASTE WITH ME? THAT’S ANOTHER THING THAT WE DO
AT THE END OF THE WHOLE PROCESS,
WE JUST GO RIGHT IN, WE DELVE RIGHT OUT OF THE P SO WE JUST YEAH, AND WE HAVE THIS. YEAH. SO IT’S LIKE PEANUT BUTTER
ICE CREAM WITH SALTED PRETZEL SWIRL. HOW DID YOU COME
UP WITH THE IDEA OF A PRETZEL
SWIRL? YOU’RE A GENIUS FOR ONE LAST
TREAT. NATALIA. PUT ME TO WORK TO MAKE OUR VERY
OWN TODAY SHOW FLAVOR. IT’S A
MORNING SHOW. YEAH. SO I FIGURE WE’LL START
WITH COFFEE. I LIKE IT OVER TIME. THIS WILL DIP INTO THE ICE ROOM AND THEY WILL, IT WILL GET MORE
AND MORE. BUT IF YOU WANT FOR GOOD
MEASURE, WE CAN ADD A LITTLE BIT MORE NOW THAT WE HAVE OUR BASE. THE
POSSIBILITIES ARE ENDLESS. WE
HAVE ALMOND TOFFEE. WE HAVE SHORTBREAD, WE HAVE
BLONDIE BROWNIES, WHICH ARE
BUTTERY. WE HAVE FIVE CRUST PIZZAS. WE CAN GO CRAZY IN HERE. THE
GOOD THING IS LIKE, WE DON’T
HAVE TO. I’M SAYING THERE’S LIKE, ALSO, I DON’T KNOW
IF YOU TRY THE STUFFY. THERE’S CRUNCHY AND
BUTTERY. I THINK THAT WILL GO REALLY WELL
WITH THAT AS WELL. A FEW EXTRA NUTS FOR THE 9 A.M.
IS THAT ENOUGH OR SHOULD WE
THINK ABOUT? I THINK, I THINK THEN IT’S TIME FOR CARAMEL AND TOAST. DID MARSHMALLOW SWIRLS? MAYBE
NOT THE PRETTIEST PART OF THE
PROCESS. SQUEEZE. THAT’S GOOD. THAT’S GOOD. BUT FINALLY VOILA. SO WHY YOU NAME IT TODAY? SHOW WAKE UP CALL. HEY, I FEEL VERY GOOD. THIS IS LIKE THE
MOMENT OF TRUTH. UH YOU CAN REALLY TASTE THE ICE
CREAM. INCREDIBLE. YOU DID. GREAT. DOCTOR MAYA WARREN IS A
SCIENTIST. I WAS LIKE, I GOTTA DO SOMETHING
THAT LITERALLY MAKES MY HEART
FLUTTER, MAKES MY EYES LIGHT UP, BUT
MAYBE NOT THE KIND YOU THINK I STUDY THE MICROSTRUCTURE
SENSORIAL AND BEHAVIORAL PROPERTIES OF FROZEN AIR RATED
DESSERTS. BASICALLY TO SUM IT ALL UP. I KNOW A CRAZY AMOUNT ABOUT ICE
CREAM AND ALL OF ITS CLOSE
COUSINS. SO WHAT DO YOU DO WITH ALL THIS
KNOWLEDGE YOU HAVE OF OF ICE
CREAM? I MAKE A LOT OF ICE CREAM
FORMULAS. I TROUBLESHOOT. I TRY TO FIGURE OUT YOU KNOW HOW
TO MAKE THE PRODUCTS BETTER. ICE CREAM FOR ME IS LIKE A BLANK
CANVAS. LIKE MOST SCIENTISTS, SHE
COLLECTS DATA. SHE PERFORMS EXPERIMENTS. I LOVE ASIAN FOOD. AND SO I WAS LIKE, OH PEANUT
BUTTER ICE CREAM WITH LIKE A
SRIRACHA SWIRL. DID IT REALLY WORK? SOME THINGS
JUST SHOULDN’T GO IN ICE CREAM. WHAT IS YOUR FAVORITE WILD
FLAVOR? AND WHAT’S YOUR FAVORITE
TRADITIONAL FLAVOR? SO MY FAVORITE WILD FLAVOR IS A
BEET ICE CREAM WITH UM A HONEY
DRIZZLE GOAT CHEESE, SOME PISTACHIOS AND SEA SALT AND
CRACKED BLACK PEPPER. MY TRADITIONAL LOVE IS I’M A
COOKIES AND CREAM LOVER. ICE CREAM COMPANIES HIRE MAYA
FOR HER PALATE AND HER PENCHANT FOR
ELEVATING FLAVORS. AND TODAY I GET TO TRY IT OUT TODAY, WE’RE MAKING YOUR
ABSOLUTE FAVORITE. SO WE ARE
MAKING COFFEE ICE CREAM. THE NO TURN AWAY IN THE BOWL. WE HAVE HEAVY WHIPPING CREAM
COCOA POWDER AND YOUR INSTANT COFFEE AND ALL WE’RE GONNA DO IS
WHIP THAT. AND SO WE GET REALLY NICE. IT’S LIKE 2 TO 3 MINUTES. SO I,
I’VE GOT MY COFFEE WHIPPED
CREAM. AND ARE WE GONNA ADD IT TO OUR
OTHER BOWL? YES. IN THIS BOWL WE HAVE OUR SWEET
AND CONDENSED MILK AND THEN WE HAVE SOME
VANILLA EXTRACT. WE HAVE SOME SEA SALT HOT AS
WELL. AND THEN WE HAVE EVAPORATED
MILK. WHAT WE’RE GOING TO DO IS WE’RE
GOING TO TAKE SPATULA FULLS OF
OUR WHIPPED COFFEE AND GENTLY WE’RE
GONNA FOLD IT INTO THE SWEETENED CONDENSED
MILK MIXTURE. AND NOW WE’RE CREATING OUR
COFFEE ICE CREAM BASE. YOU KNOW WHAT I’M EXCITED ABOUT
TO TRY BECAUSE WHEN I WAS
PREGNANT WITH OLIVER, MY, MY LITTLEST I WANTED COFFEE ICE CREAM SO BAD
THAT I WASN’T DRINKING ANY KIND
OF CAFFEINE. BUT YOU CAN MAKE THIS WITH LIKE
A DECAF INSTANT COFFEE. OF COURSE. YES, YOU CAN DECIDE THE
LIMIT. I LEARNED THAT EVEN TOPPINGS
HAVE SCIENTIFIC NAMES, ANY OF LIKE THE NUTS OR THE
CHOCOLATE CHIPS OR SPRINKLES, THOSE ARE CALLED PARTICULATES. AND THEN IF YOU’RE GOING TO HAVE
ANYTHING LIKE A CARAMEL SAUCE OR FUDGE OR
STRAWBERRY OR ANYTHING LIKE
THAT, THAT’S GOING TO BE CALLED A BET. KEEP LAYERING UNTIL YOU HAVE IT
ALL IN YOUR CONTAINER FOR
STORAGE. AND THEN YOU’RE GOING TO PUT IT, PUT IT IN YOUR FREEZER FOR ABOUT
FIVE HOURS AND THEN YOU CAN
ENJOY. FINALLY IT WAS TIME TO PUT THE
NO CHURN ICE CREAM TO THE TEST. OH, MY GOODNESS. IT’S ICE CREAM. THIS IS WILD. AND GUESS WHAT? YOU MADE IT
YOURSELF. SO THAT MAKES IT EVEN
THAT MUCH MORE SPECIAL. WELL, I COULDN’T AGREE MORE.
THIS HAS PUT A SMILE ON MY FACE.
THANK YOU SO MUCH. YOU ARE SO WELCOME. THANK YOU SO MUCH FOR HAVING ME
AND MAY ALL ICE CREAM LOVERS
CONTINUE TO UNITE. CHEERS TO THAT. YES. CHEERS. OH, I WISH SO MUCH. I COULD HAVE BROUGHT YOU IN THE
ICE CREAM THAT I MADE AND IT’S, IT’S LITERALLY LIKE FOUR OR FIVE
INGREDIENTS. IT’S SO EASY TO MAKE. I ALSO MADE CALVIN JUST PLAIN
VANILLA WITH SOME SPRINKLE
RAINBOW SPRINKLES IN IT WHILE I WAS MAKING MY COFFEE ICE
CREAM. SO HE GOT TO MAKE IT. IT’S A FUN ACTIVITY FOR THE KIDS
TOO. I, I’VE SEEN THIS ON INSTA. SO OUR UM OUR DIGITAL EDITORS WHO ARE
AWESOME AT FINDING NEW THINGS BROUGHT THIS
TO OUR ATTENTION THAT WE ALL GET OUR OWN FEET BECAUSE OF UM SO IT’S GREAT POUPON ICE CREAM WITH NO, NO, NO, NO JOKE. ICE CREAM. THAT IS MUSTARD. AND THE PRETZEL ALI JUST SAID, I WILL SAY THE ICE CREAM PART IS
VERY GOOD. I DON’T KNOW WHY WE
NEED MUSTARD IN IT. I WILL TELL YOU, I THINK AS A
SOCIETY, WE HAVE REACHED THE
POINT WHERE WE’VE DONE EVERYTHING WE
CAN DO WITH ICE CREAM. WHEN IT’S AS HOT AS IT’S BEEN
THIS SUMMER. THE LAST THING YOU WANT TO DO IS
TURN ON AN OVEN. OK. HERE’S THE
QUESTION. WHEN WAS THE LAST TIME YOU
TURNED ON YOUR OVEN? IT’S BEEN A WHILE. OK. THAT’S
WHAT I THOUGHT. SO. WE’VE GOT
YOU A COOL SUMMER TREAT. THANKS TO ONE OF OUR FAVORITES.
CHEF CHEF ALEX GUAN TOELLE. SHE’S THE HOST OF FOOD
NETWORK’S ALEX VERSUS AMERICA. THIS WOMAN
CAN TAKE ON THE ENTIRE COUNTRY. OK? AND BY THE WAY, THIS MONTH, SHE’LL BE FEEDING HUNGRY TO THIS
BAND TO THE US OPEN AND HER
RESTAURANT THERE. I’M GONNA COME. YEAH, IT’S THE
PERFECT RESTAURANT. IT’S OPEN FOR 12 DAYS AND THEN
IT CLOSES. IT’S IDEAL AND IT’S
SUPER FUN. THE US OPEN JUST THE PLACE TO BE. I’M GOING WITH YOU. OH, I’M SORRY, I’M JUST KIDDING WITH ME. OK, TELL US ABOUT THIS. NO, BAK
PIE. WE LOVE IT. YOU DON’T HAVE
TO PUT IT IN THE OVEN. NO, YOU LITERALLY JUST LAYER
STUFF THAT’S DELICIOUS. NOW, WE’VE GOT A HOMEMADE UH
WE’VE GOT A STORE, BOUGHT A
GRAHAM CRACKER CRUST. YOU COULD USE, YOU COULD MAKE IT
HOMEMADE BUTTER. GRAHAM
CRACKERS. OK. GOOD TALK. YOU’RE GONNA PUT A LITTLE BIT OF
GROUND CINNAMON AND SALT ON THE
CRUST ITSELF ON THE, GIVE IT A LITTLE EXTRA FLAVOR. RIGHT. RIGHT. WE’RE LAYERING THE
FLAVORS IN THERE AND THEN I HAVE
SOME PEANUT BUTTER HERE AND I USED CRUNCHY, LIKE CRUNCHY TEXTURE. RIGHT. I LIKE A, ARE YOU A SMOOTH, YOU KNOW WHAT A CRUNCH IN HERE?
YOU KNOW, I LIKE A CRUNCHY ICE
CREAM. A CRUNCHY PEANUT BUTTER ON
VANILLA ICE CREAM, WHICH IS WHAT
YOU’RE GIVING US. YES. SO CRUNCHY PEANUT BUTTER. I ADD
A LITTLE WATER JUST TO, JUST TO LOOSEN THE
TEXTURE A LITTLE BIT BECAUSE THAT’S WHAT WE, THAT’S WHAT WE
LIKE TO DO. WE NEED TO SMOOTH IT. YEAH, WE’RE SMOOTHING. DO YOU
WANT? I LOVE IT. HOW YOU LIKE PLEASE. WE’RE A GOOD TEAM. NOW WHEN LOOK AT THAT, LOOK AT
THIS. YOU HAVE A CINNAMON. OH BOY. OK. YEAH. UM YEAH, WE TALK. ALL RIGHT. SO YOU LOOK GOOD. SO YOU PUT THE LAYER OF PEANUT
BUTTER IN THE FREEZER, RIGHT? TO GET IT A LITTLE FIRMED
UP. AND THEN WE PUT SOFTENED VANILLA
ICE CREAM IN A TOP. HOW SOFT DOES THIS NEED TO BE? OH YOU SEE HOW IT’S SO YOU CAN LEAVE IT OUT WHILE
YOU’RE DOING THE OTHER LAYERS. AND THIS IS, THIS IS A PEANUT BUTTER SMORE
VIBE THAT WE’RE GOING FOR AND THEN WE SPRINKLE
MARSHMALLOWS ON TOP. HOW FUN IS THIS? THIS IS THIS WITH THE KIDS A LITTLE
BROWN SUGAR, BY THE WAY, BROWN
SUGAR ONE EVEN KNOW THE MARSHMALLOWS WOULD MAKE IT
THERE BECAUSE I WOULD EAT ALL OF
THEM. I KNOW YOU ARE ACTUALLY, YOU’RE
TALKING WITH A MARSHMALLOW IN
THE MOST BRILLIANT WAY. OK. WE FREEZE THAT FOR A WHILE.
WE LET THAT FIRM UP. AND THEN WHAT? YEAH. YEAH, WE’RE ADDING
CHOCOLATE ON TOP OF THIS AND
THEN YOU DO THAT. NOW WE ADD CHOCOLATE ICE CREAM
ON TOP THERE. AND AGAIN, IT’S
SMOOTH AND BY THE WAY, YOU COULD DO
JUST VANILLA OR JUST CHOCOLATE, YOU CAN KIND OF SORT OF CHOOSE
ONE. YOU CAN MAKE THIS EASY, HARD, ANY TYPE OF ICE CREAM
FRANKLY. YEAH. AND THEN WE, WE
DO A LITTLE MORE. WE DO SOME CHOCOLATE. AGAIN. YOU NOTICE WE’RE ALWAYS ADDING A
LITTLE CRUNCH A LITTLE TEXTURE. WE DIDN’T TURN ON OUR OVEN, BUT
WE’RE TURNING ON THE CHARM HERE. SURE ARE JUST BY BEING YOU ALICE
AND THEN SOME MARSHMALLOWS WHO COOKS WITHOUT A MEASURING
CUP. THAT’S WHAT I LOVE ABOUT
YOU. THERE’S NO MEASURING, I LOVE IT. DO YOU EVER USE A MEASURING CUP? I REALLY ACTUALLY DO. BUT IN A CASE LIKE THIS, IT’S
LIKE, OH, THERE WAS TOO MUCH
CHOCOLATE. THERE WAS TOO MUCH WHIPPED
CREAM. I HATED IT. THAT’S NOT GONNA HAPPEN. AND THEN WE LAYER THAT, THAT WHIPPED CREAM ON TOP AND
YOU CAN PUT THIS RIGHT BACK IN
THE F AND I, AND I WONDER IF YOU
AGREE. I THINK IT’S WORTH
WHIPPING CREAM. YOU KNOW WHAT I DO AND I LIKE TO
USE UNSWEETENED SO THAT IT KIND OF COUNTERS ALL
THE SWEETNESS. I SEE WHAT YOU WANNA PUT ON TOP,
WHICH IS SOME SEA SALT. AND THEN I LIKE TO WHIP MY OWN CREAM. YEAH. AND YOU KNOW WHAT YOU DID? YOU DID, YOU DIDN’T TURN ON THE OVEN, YOU CAN WHIP YOUR OWN CREAM AND
THEN YOU HAVE THIS ALL ON TOP AND YOU POP IT IN THE
FREEZER AND THEN, OH MY GOD, LOOK, IT’S MAGICALLY
TOO. I GOT THIS FOR YOU FOR YOUR BIRTHDAY. YOU BETTER GIVE ME MORE THAN A
PIE. WELL, DON’T WORRY, THIS IS
AMAZING. THE PEANUT BUTTER IS DELICIOUS.
I LOVE IT. ALEX. WE LOVE YOU. AND YOU CAN GET THESE RECIPES AT
TODAY.COM/FOOD. OK? IF YOU THROW IN THE BACKYARD
BARBECUE THIS WEEKEND, WE’VE GOT
A DESSERT. YOU’VE GOT TO TRY. IT IS AN ICE
COLD. NO BAKE BERRY CREAM. OH MY
GOSH. YOU HAD US AT NO BAKE AND YOU
KNOW GOOD BECAUSE PADMA LAKSHMI
IS HERE. SHE’S MAKING IT. SHE’S THE HOST AND EXECUTIVE
PRODUCER OF BRAVO’S HIT COOKING
COMPETITION SERIES, TOP CHEF WHICH HAS BEEN
NOMINATED IN FIVE AWARDS. AND YES, AND THE FINALE IS
TONIGHT. SO PLEASE WATCH. CONGRATULATIONS. THEY MUST FEEL SO GOOD AFTER
THIS MANY SEASONS TO STILL HAVE
THAT RUN. IT DOES, IT FEELS GOOD AND ALSO
TASTE THE NATION. MY OTHER SHOW GOT NOMINATED FOR
A COUPLE OF CRITICS CHOICE
AWARDS. SO WE GOT YOU SOME CHAMPAGNE TO
CELEBRATE THE QUEEN. YAY. OK. SO TALK TO US. SO TODAY I’M GONNA TEACH YOU HOW
TO MAKE A REALLY, REALLY EASY
CHEERS. CHEERS UM RECIPE FOR BERRY PIE, JENNA. I WANT YOU TO JUST CRUSH
THESE CUPS. ALL YOU DO IS YOU TAKE ABOUT A
CUP AND A HALF, WHICH IS USUALLY ONE OF THOSE
PACKETS OF GRAHAM CRACKER AND
YOU MAKE, SHE’S DOING ADD SOME CUBED BUTTER ABOUT SIX
TABLESPOONS. HOW MELTY SHOULD
THAT BE? IT SHOULDN’T BE THAT MELTY. IT’S
JUST BEEN SITTING OUT BECAUSE YOU GUYS WERE JOKING
WITH MICHELLE WHO I LOVE. THAT’S HILARIOUS. YOU WANNA MIX THIS, THE EASIEST WAY
IS WITH YOUR FINGERS. TO BE
HONEST, YOU WANT TO GET IT TO LOOK LIKE
THAT. THEN YOU JUST DUMP IT ALL IN.
YOU DON’T HAVE TO BE SO
PRECIOUS. AND HERE TOO YOU’RE GONNA PACK.
NOBODY’S EVER CALLED HER THAT
BEFORE IN THAT DRESS. YOU LOOK VERY
PRECIOUS AND THEN YOU JUST WANNA THIS DOWN TO MAKE IT AS FLAT AS POSSIBLE. AND THAT’S YOUR GRAHAM CRACKER
CRUST. YOU CAN BUY THIS TOO. BUT YES,
BUT DO YOU, I DO. SOMETIMES I DO WHEN I’M ON LIKE THE
SUMMER, LIKE SUMMER YOU DON’T
WANNA COOK. I’M NOT A BIG BAKER. SO THAT’S
WHY I LOVE THIS DESSERT. THIS IS
UH VANILLA. I ASSUME THAT YOU’RE JUST
LEAVING OUT AND ALL YOU’RE GONNA DO. I MEAN
WE CAN DO THIS, DON’T YOU WANT IT? YES, I DO. AND THEN ALL YOU DO HERE IS JUST
SMOOTH THIS OUT. YOU CAN USE AN
OFFSET SPASH. DID YOU LEAVE THAT OUT FOR
PROBABLY 20 MINUTES? NOT EVEN 30 BECAUSE YOU DON’T
WANT IT TO BE TOO. SO THAT GOES ON THERE AND THEN YOU PUT THE BUT COME HERE, LET’S GO OVER
HERE. WE’RE MAKING MINIS. YEAH, WE’RE MAKING MINIS. THESE ARE CUTE FOR KIDS. I THINK
WE CAN DO. NOW THE ONE TIP I WANNA TELL
YOU, I KNOW THAT IN YOU KNOW,
JUNE IS EATING HEALTHY MONTH. SO THIS IS DONE WITH ICE
CREAM. BUT WHEN I DO IT AT HOME, I DO
IT WITH VANILLA YOGURT OR BETTER
YET. I DO IT WITH LESSIE WHICH IS
INDIAN DRINKABLE YOGURT. AND I WANNA TALK ABOUT THIS
BECAUSE IT IS HEALTHY. UH INDIAN YOGURT IS CALLED A DIFFERENT WAY. A BILLION AND
41.4 BILLION PEOPLE CAN’T BE
WRONG. LIKE IT’S AN ANCIENT, ANCIENT
PRACTICE. YOU FREEZE IT TOO. CAN
YOU CAN FREEZE IT AND I USE IT IN THIS BERRY
PIE. IT HAS 15 THE BRAND THAT I
LIKE IS THE DELICIOUS. I LIKED IT SO MUCH. I BECAME AN
INVESTOR IN THIS COMPANY. IT HAS 15 BILLION PROBIOTICS. IT, IT HAS THE LOWEST SUGAR OF
ANY DRINKABLE YOGURT AND IT’S DELICIOUS. THE REASON AND I BECAME INVOLVED
IN IT IS BECAUSE THEY SENT ME
SOME STUFF. AND AS YOU CAN IMAGINE, I GET SO
MUCH STUFF SENT TO ME, I JUST PUT IT IN THE FRIDGE. MY
DAUGHTER AND MY NEPHEWS KEPT
REACHING FOR IT. IT WAS GONE BEFORE I COULD TRY
IT THE FIRST ROUND. AND I WAS LIKE, WHY IS THIS SO GOOD?
IT TASTES SO DECADENT. IT’S JUST SO IT DOES. I DARE YOU TO, I WOULD LOVE TO DO THIS WHILE WE’RE HERE. CAN WE PLEASE? AND I FEEL LIKE YOU CAN USE ANY
TYPE OF ICE CREAM FOR THIS TIME.
RIGHT? AND THE ONE THING I WANNA TELL,
YEAH, YOU CAN. THE ONE THING I WANNA TELL YOU
IF YOU’RE SERVING THIS, YOU JUST NEED TO FREEZE IT FOR
EIGHT HOURS AND THEN SLICE IT AND THEN ANY
PIE YOU HAVE LEFT OVER, PUT IT BACK IN THE FREEZER RIGHT
AWAY BECAUSE IT WILL MELT. BUT THIS FEELS LIKE AN ELEGANT
DESSERT. BUT IT’S REALLY JUST, IT’S EASY AND FRANKLY, YOU COULD
JUST BUY THE CRUST AND IT WILL
TAKE ONE SECOND. EXACTLY. OK. YOU’VE JUST, YOU’VE
JUST GIVEN US OUR IDEA FOR THIS TO BE GOOD TODAY.COM/ IT’S YOUR BIRTHDAY. WE’RE MAKING DESSERT USING
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE AT HOME. AND HERE TO SHOW US THE SELF
PROCLAIMED QUEEN OF EASY PEASY.
JESSE SHEEHAN’S HERE. SHE’S RACKED UP QUITE THE
FOLLOWING ON TIKTOK CREATING
DELECTABLE DESSERTS IN NO TIME. AND NOW SHE’S OUT
WITH HER NEW BOOK. IT’S CALLED SACKABLE BAKES,
JESSE GOOD MORNING, TIK TOK LEGEND. THESE ARE BAKING THIS PIE HAS NO BAKE AND I’M
GONNA GET STARTED RIGHT AWAY. THIS IS AN ORANGE CREAM PIE.
IT’S A NO BAKED CREAM PIE WITH A
PRETZEL CRUST. THE FIRST THING WE’RE GONNA DO IS
MAKE A PRETZEL CRUST. WE’VE GOT
OUR BROWN SUGAR. WE HAVE SOME FINELY GROUND
PRETZELS. WE HAVE A LITTLE BIT
OF SALT. I AM A SALTA. I’M JUST GONNA, SO I DO ADD SALT TO PRETZELS, WHICH IS A
LITTLE CRAZY AND I’M GONNA ADD
SOME MELTED BUTTER AND THEN I AM JUST GOING, I’M GOING TO POST THIS TOGETHER
BRIEFLY IF I CAN GET THE TOP ON AND YOU CAN YAY. NOW I WANNA SHOW YOU THIS. THIS
IS A VERY TECHNICAL TOOL. PEEPS. THIS IS THE BOTTOM OF A
MEASURING CUP. I AM USING THIS TO PRESS IN THE
CRUST, WHICH IS SUPER, SUPER COOL AND I KNEW THAT CRUST
WAS DONE JUST SO YOU GUYS KNOW WHEN I COULD
SQUEEZE IT IN MY HAND. AND NOW ONCE THIS IS DONE, I’M
PUTTING THIS INTO THE FREEZER WHILE I MAKE THE FILLING FILLING. THE FILLING IS, IS THIS ORANGE
CREAM FILLING? THANK YOU. THAT’S GOOD. RIGHT. THE SALTY. I’M GONNA KEEP GOING. BUT IN HERE I HAVE MY CREAM
CHEESE. THAT’S WHAT’S GONNA SET
MY FILLING. I’M GONNA ADD SOME SUGAR. I’M
GONNA ADD. THIS IS A CRAZY. WHAT
IS THAT PETE’S? THIS IS DEFROSTED. ORANGE JUICE.
CONCENTRATE. LISTEN TO THIS CRAZINESS AND
THIS IS A LITTLE LEMON JUICE
GONNA POP THAT ORANGE. I TRIED TO MAKE THIS PIE WITH
JUST ORANGE JUICE BECAUSE I
THOUGHT THAT WOULD BE LIKE, OH NATURAL. THAT DID NOT WORK. NOT HAPPENING. SO,
BUT IF YOU ADD THE CONCENTRATE.
YES. YES. YES. NOW I WOULD PUT THIS TOP ON
RIGHT NOW, BUT I’M NOT GONNA DO
IT. SO I’M GONNA KEEP GOING HERE. WE HAVE SOME WHIPPED
CREAM, BELIEVE IT OR NOT. PEEPS.
I WHIPPED THE CREAM IN THE FOOD PROCESSOR, THIS
ENTIRE RECIPE IN THE FOOD
PROCESS, RIGHT? I KNOW THAT’S WEIRD. RIGHT. BUT
YOU CAN DO IT AND I’M GONNA ADD THAT FILLING
TO MY WHIPPED CREAM. SO GORGEOUS. YOU CAN SEE THE
ORANGE EXTRACT IN THERE. IT GIVES IT THESE BEAUTIFUL
LITTLE FLAKES OF ORANGE OR SHOULD I SAY FLECKS MAYBE I
MEAN FLECK AS OPPOSED TO FLAKES. I’M GONNA PUT IT RIGHT INTO MY
CRUST. THIS IS SO COOL. OH MY GOD, I LOVE YOU GUYS SO MUCH. I AM. I OK. LET’S GO. THIS IS GOING INTO
THE FREEZER. PERFECT. HERE WE
GO. ALSO JUST HAVE TO SAY THIS IS
SPECIAL WHIPPED CREAM WITH MELTED MARSHMALLOWS OR FLUFF IN
IT BECAUSE IT STABILIZES THE
CREAM AND IT GIVES A GREAT FLAVOR.
WE’RE MAKING DYLAN’S BIRTHDAY
CAKE IN HERE. WE HAVE FLOUR SUGAR. WE HAVE LE
AND WE HAVE SALT. WE ARE ADDING
SOME SPRINKLES NEXT. OH AND THIS CAKE IS VEGAN. BY
THE WAY, THIS IS A RAINBOW SPRINKLE
BIRTHDAY. THE DRESSING AS WELL DRESSING, THE FROSTING IS NOT VEGAN, BUT I HAVE A CHOCOLATE VEGAN
GLAZE IN MY BOOK THAT YOU COULD
USE. NOW I’M ADDING THE WET
INGREDIENTS. YOU’RE SEEING HOW
FAST THIS IS COMING TOGETHER. IT’S CRAZY. THIS HAS A LITTLE
BIT OF VINEGAR. IT HAS WATER, IT HAS OIL, THE VINEGAR AND THE SODA PLAY
TOGETHER TO GET THE RICE AND TO GET THE TEXTURE WITHOUT ANY
EGGS OR ANYTHING LIKE THAT. THIS IS OUR CAKE BATTER. THIS ONE WE’RE GONNA BAKE. THIS
ONE IS GONNA GO RIGHT IN HERE
AND THANK GOD FOR AL. LOOK AT HIM HELPING ME A LOT. YOU DO. I KNOW. RIGHT. I WOULD. THIS IS GONNA GO INTO A OVEN FOR
45 MINUTES AND PEAS. SO THANK YOU GUYS. IT IS YOUR FIRST TIME ON THE SHOW. YOU. YES. THANK YOU. HER NEW BOOK. IT’S CALLED
SACKABLE BIGS. IT’S OUT NOW AND CHECK OUT JESSIE’S RECIPES. IT’S
TODAY.COM/FOOD. OF COURSE, YOU KNOW, IT’S
SUPERFOOD FRIDAY. SO WE’RE GOING TO TACKLE THOSE
AFTERNOON CRAVINGS TODAY. NUTRITIONIST JOY BAUER IS HERE
SHOWING US HOW NOT HOW TO MAKE, NOT ONE BUT TWO TASTY SNACKS TO
CURB AFTER SCHOOL OR AFTER WORK. HUNGER OR ANY TIME RIGHT NOW RIGHT NOW. SO, JOY. YOU’RE STARTING
WITH NO BAKED BUTTER GRANOLA BARS. WHAT GOES
IN? OH MY GOSH, GUYS, I AM TOTALLY
OBSESSED WITH THESE BARS. I CAN’T KEEP MY HANDS OUT OF
THEM. THEY’RE SWEET. THEY’RE SALTY, THEY’RE CHEWY AND
I’M JUST SAYING THEY’RE GOOD FOR
KIDS. 1 TO 100. TH THIS IS TWO CUPS OF WHOLE
GRAIN OATS. SO WE KNOW ONCE THERE’S OATS IN
THERE, THE ONE THING I LOVE ABOUT THESE
GRANOLA BARS YOU HAVE CONTROL
OVER WHAT GOES IN AND WHAT STAYS OUT. SO THESE ARE
GOOD FOR LOWERING CHOLESTEROL. UM THEY’RE GOOD FOR EVENING OUT
BLOOD SUGARS. I’M ADDING IN JUST A TEASPOON OF
GROUND CINNAMON AND HALF A
TEASPOON OF SALT. THAT’S IT. SO THIS IS GONNA BE
OUR DRY INGREDIENTS PASSING THIS
DOWN TO IAN BAUER AND IT’S ALL ABOUT THE WET
INGREDIENTS NOW. SO HERE THE
STAR OUR CREAMY PEANUT BUTTER. SO WE KNOW WE HAVE HEART HEALTHY
FAT. WE’VE GOT SOME PROTEIN,
SOME FIBER INSTEAD OF OIL OR BUTTER. I’M
ADDING IN HERE JUST A THIRD CUP
OF NATURAL SWEETENED APPLE SAUCE. OUR SWEETENER WILL BE A LITTLE
BIT OF HONEY. HONEY IS GOING TO
GIVE IT STICKING POWER. IT ALMOST ACTS AS A GLUE TOGETHER WITH THE PEANUT BUTTER AND VANILLA EXTRACT. SO THAT’S OUR WET INGREDIENTS. I
MIX THIS TOGETHER AND THEN I’M GOING TO ADD IT IN
WITH OUR DRY INGREDIENTS. I’M GOING TO SAVE SOME TIME. I
WOULD KEEP MIXING. UM YOU GET A BIT OF MICHELLE
OBAMA ORS HERE, BUT IT’S GOING
TO BE NICE AND SMOOTH AND I ADD IN. NO, I’M I’M JUST ACTUALLY SAYING
THAT I’M TRYING TO GET MICHEL, GIVE IT TO YOU IF YOU MAKE THESE
EVERY DAY, RIGHT? AND SO AFTER YOU MIX IN YOUR OAT
COMBINATION, I THEN JUST PUT IN SOME CHOPPED
PEANUTS BECAUSE I WANT A LITTLE
BIT OF TEXTURE. AND ALSO I WANT THE GOOD FROM THE PEANUTS. AND OF COURSE,
YOU CAN SWAP IN ALMOND BUTTER
AND ALMONDS AS WELL. AND SOMETIMES I’M JUST SAYING,
I’M KNOWN TO PUT IN SOME
CHOCOLATE CHIPS. SO THIS GETS ALL MIXED UP AND
I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE. NOW I HAVE MICHELLE OBAMA ARMS. I PUT IT INTO A SQUARE BAKING
PAN JUST LIKE THIS. AND I HAVE PARCHMENT PAPER
UNDERNEATH BECAUSE YOU WANT TO BE ABLE TO EASILY
LIFT IT OUT AND THEN YOU SLICE RIGHT DOWN THE MIDDLE AND THEN
ACROSS SEVEN TIMES, I SHOULD SAY I STASHED THIS
FIRST IN THE FREEZER TO FIRM AND THEN HERE ARE THE BARS. THEY ARE SO UNBELIEVABLE AND YOU
KEEP THEM IN THE FREEZER, THEY
DON’T FREEZE, THEY JUST FIRM UP AND THEY STAY
CHEWY. I HAVE A GREAT BIG BATCH THAT I
SENT TO MY YOUNGEST DAUGHTER IN COLLEGE
AND SHE’S ALREADY REQUESTING
MORE CHOCOLATE CHIP MUFFINS. OF COURSE, WE DO. SO. SO NOW WE’RE DOING UM CHOCOLATE
BANANA MUFFINS. SO FOR THE DRY INGREDIENTS HERE, I HAVE WHOLE WHEAT FLOUR AND I’M
MIXING IN PLAIN UNSWEETENED
COCOA POWDER. COCOA POWDER IS SO GREAT FOR
HEART AND BRAIN HEALTH. LITTLE BIT OF SALT AND A LITTLE
BIT OF BAKING SODA. SO THAT’S IT. SO THESE ARE OUR
DRY INGREDIENTS RIGHT HERE. I’M MAKING A LITTLE BIT OF A
MESS AND NOW FOR THE WET
INGREDIENTS AND THIS IS WHERE THINGS GET INTERESTING DO YOU HAVE THE? OH, DYLAN? I HAVE A LOT. I HAVE
AN ENTIRE BIG DRAWER FILLED WITH
CUTTING BOARDS. I LOVE MY CUTTING BOARD. SOME
LADIES LIKE JEWELRY. I LIKE
CUTTING BOARDS. GEORGIA. OK. SO NOW I HAVE MASHED BANANAS. SO AGAIN, INSTEAD OF LIKE THE
BUTTER AND THE OIL, I HAVE THREE
MEDIUM, RIGHT? MASHED BANANAS. LOADS OF
POTASSIUM. I’M ADDING IN A LITTLE BIT OF
MILK AND A LITTLE BIT. THE SWEETENER
HERE WILL BE MAPLE SYRUP AND HERE I HAVE TWO EGGS AND
AGAIN, I’M ALL ABOUT THAT
VANILLA EXTRACT. AND SO I WOULD MIX THIS UP AND THEN THE WET INGREDIENTS
AGAIN GOES INTO THE DRY
INGREDIENTS AND LOAD IT UP. WE HAVE 20 SECONDS LEFT. CAN WE SEE THE
THE AFTER? OH, YES. HERE WE GO. SO WE, WE’RE GONNA BAKE IT IN
THE OVEN AT 350 JUST FOR ABOUT
20 MINUTES AND I’M GONNA SHOW YOU WHAT THEY
LOOK LIKE. AND SO YOU’LL SEE SOME OF THEM
ARE LIGHTER AND SOME OF THEM ARE
DARKER. AND THAT’S BECAUSE YOU HAVE THE
OPTION OF OMITTING THAT COCOA POWDER AND HAVING A MORE BANANA
BREAD FORWARD TASTING MUFFIN. BUT THEY’RE SO CUTE AND YOU
COULD GARNISH WITH A LIP BEFORE
YOU PUT THEM IN THE OVEN. A LITTLE SLICE OF BANANA AND
THEY ADD THAT SPECIAL SOMETHING THAT IS TERRIFIC. AND THANK YOU AS WELL. THANK YOU.COM/. KITCHEN, RIGHT? HAVE YOU, DO YOU
COOK IN THE HOT KITCHEN YET? NO,
BUT CEREAL. IT’S HOT. OK. SO HOW SWEET IS THIS? NO,
BAKED DESSERT FROM ALEX CORACI, THE EXECUTIVE CHEF AND OWNER OF
BUTTER RESTAURANT HERE IN NYC. ALEX. SHE’S GETTING A LITTLE AGGRESSION. I LOOK OVER AND, YEAH, BY THE WAY, JUST BECAUSE YOU’RE NOT BAKING
DOESN’T MEAN YOU CAN’T GET A LITTLE WORKOUT IN
THE KITCHEN. YOU CAN BREAK A SWEAT, BUT IN A DIFFERENT WAY YOU BURN
THE CALORIES BEFORE YOU EAT
THEM. SO YOU’RE MAKING A CRUST, RIGHT?
I’M MAKING A CRUST. HERE ARE ALL THE FANTASTIC
INGREDIENTS. SO THEY LOOK SO
FRESH AND NON BAK. I JUST CRUSHED UP SOME UH
COOKIES. YOU CAN BAKE, YOU CAN
BAKE HOMEMADE COOKIES. UM BUT WHY DO THAT WHEN WE CAN
MAKE, WHEN WE CAN JUST BUY SOME
STORE BOUGHT? YOU CRUSH THEM WITH A ROLLING
PIN IN A BAG, RIGHT? WOULD YOU
OPEN THE BAG? MAGIC MAN. THESE ARE JUST STRAIGHT BUTTER
COOKIES. THEY’VE GOT SOME SPRITZ COOKIES.
SNICKER DOODLE NOTES. I LOVE THE TASTING THAT’S
GOING ON IN HERE. YEP. RIGHT IN THERE WITH, THIS IS THE NO BAKED CHEESECAKE,
RIGHT? THIS IS THE CRUST. WOULD YOU
PLEASE STIR AND I’M GONNA ADD AND, AND, AND SOME TOASTED
ALMONDS. YOU COULD JUST, YOU COULD SKIP
THE NUTS BY THE WAY, IF YOU
WANTED TO, IF YOU’RE NOT, IF YOU’RE NOT
INTO THAT, YOU MIX IT IN AND THEN WHAT
HAPPENS IS WE COME OVER HERE AND
WE JUST PRESS IT IN. SO I START BY PRESSING THIS
CREAM CHEESE AND NUT AND COOKIE
MIX AND THEN CHECK IT OUT. COME ON, YOU CAN DO THIS. PRESS THAT RIGHT IN THERE. LOOK AT THIS, I’VE GOT YOU GUYS.
NOW WE’RE NOT BAKING BUT WE’RE COOKING. LOOK AT THIS,
I’VE GOT ONE ON THE CRUST AND
ONE PRESSING IT IN AND USING THE BOTTOM OF THAT,
UM, MEASURING CUP JUST NUTS, THE CRUSHED COOKIES AND THE
CREAM CHEESE AND YOU REFRIGERATE
THAT UNTIL IT SETS, YOU DON’T NEED TO COOK IT AND IT
HAS NO BUTTER IN IT. YOU JUST DID A GREAT JOB
CURSING. SO YOU REFRIGERATE THIS OR NO, YOU REFRIGERATE IT LIKE THIS TO
LET IT FIRM UP AND THEN WE JUST LITERALLY PADDLE A
LITTLE BIT MORE CREAM CHEESE. A POUND OF CREAM CHEESE WHICH IS LIKE A FRESH ORANGE JUICE. YOU WANT TO
ADD THIS? WHAT IS THIS CONDENSED
MILK? SO THINK OF IT KIND OF LIKE A, A
COUSIN OF KEY LIME PIE. SO WE JUST GOT ORANGE JUICE,
CREAM CHEESE AND CONDENSED MILK.
LOOK AT YOU. YOU’RE REALLY A LITTLE BAKER AT
HEART. IT’S FUN. I LOVE IT. I SELL THIS STUFF. BUTTER DESSERT. NO, WE, WE BAKE AWAY. THIS IS
THE STUFF I DO AT HOME. SO THEN
THAT’S THIS RIGHT? ONCE IT’S JUST MIXED TOGETHER AND WE JUST GO HOW EASY THIS IS. YOU POUR IT
IN. THIS IS NOT TO SET FOR A
LITTLE WHILE. YEAH, YOU PUT IT IN THE FRIDGE
AND LET IT SET FOR A WHILE AND
THEN FOR THE SAUCE, A LITTLE ORANGE JUICE AGAIN. WATER. I LIKE TO REPEAT THE SAME
INGREDIENTS. SO IT’S NOT, IT’S
HEALTHY. YEAH, I THINK IT’S HEALTHY. IT’S
VERY HEALTHY. IT’S A LITTLE BIT CALORIC BUT
IT’S VERY HEALTHY. THEN JAM WITH FRESH FRUIT IS
ALWAYS A GREAT THING. SO WE JUST, I’D PUT SOME LEMONCELLO IN THIS
SOMEHOW YOU COULD. AND THEN THIS
IS ACTUALLY NO BAKE. YOU MEAN THIS IS EVEN
EASIER THIS PIE STORE BOUGHT OF FRESH BOUGHT
CRUST, RIGHT? YOU DROPPED THE SOFTENED ICE
CREAM. I CHOSE STRAWBERRY. YOU DO NOT NEED TO BAKE. THIS IS SOFTENED STRAWBERRY ICE
CREAM IN A STORE BOUGHT CRUST.
WE MIX IT TOGETHER WITH JAM AND STRAWBERRIES. WE
FREEZE THIS PIE UP AND YOU COULD
USE. I MEAN LITERALLY THIS IS ICE
CREAM AND PIE. FREEZE IT UP, STRAWBERRIES AND JAM TOPPED ON
TOP. DELICIOUS. CHECK THIS OUT WHEN IT FIRMS UP. LOOKS LIKE THIS, RIGHT? A COUPLE
STRAWBERRIES ON TOP. COME ON
BABY. CAN YOU DRIZZLE ME? IS THAT BALSAMIC BALSAMIC ALEX? YOU DID IT AGAIN. THIS IS
DELICIOUS. IT’S SO EASY. THANK
YOU SO MUCH FOR THESE RECIPES HAD TODAY.COM/BOOTH. OUR FRIEND SADAT IS BACK TO SHOW US TWO EASY
RECIPES TO CLOSE OUT SUMMER AND
IN THIS HEAT. THE BEST PART IS THERE’S NO
COOKING INVOLVED. GOOD MORNING. I’M I ALWAYS SEE YOU ON INSTAGRAM. I’M SO HAPPY YOU’RE, YOU’RE BACK
AND, AND COOKING FOR US BECAUSE
YOUR LOOKS SO DELICIOUS ALL THE TIME. I’M
SO HAPPY TO BE HERE. I WANNA ALWAYS CREATE REALLY
EASY HEALTHY RECIPES. NO OVENS
REQUIRED HERE. SO THEY’RE PERFECT FOR THE END
OF SUMMER. THIS LOOKS YUMMY.
WHAT IS THIS? SO THIS IS MY CHILLED CHICKPEA
SALAD. SO WE’RE EASY TO MAKE. I LOVE RECIPES WHERE YOU JUST
KIND OF THROW EVERYTHING IN ONE
BOWL, MIX IT UP, LOTS OF FLAVORS, LOTS OF
TEXTURES. SO WE’RE GONNA START WITH SOME
DICED CUCUMBERS. OK. SO WE CAN JUST GO AHEAD AND DICE
IT. I KNOW WE’RE ON TV. SO I’M
GONNA JUST DO MY LITTLE. I KNOW. THANK YOU, CRAIG. WHAT DO YOU THINK WHILE YOU TALK? YES, I’LL DO THE PRO. SO YOU CALL THEM CHICKPEAS. IS THERE, IS THERE A DIFFERENCE
BETWEEN, BETWEEN THE CHICKPEA AND THE
GARBANZO BEAN OR IS THAT THE
SAME? IT’S THE SAME THING. IT’S THE SAME THING. AND YOU
KNOW WHAT? I AM NOT ABOVE A
CANNED CHICKPEA. I LOVE A CANNED CHICKPEA THEM FIRST. YOU DO. SO FOR THIS
RECIPE. DEFINITELY RINSE AND DRAIN THEM,
BUT THEY’RE EASY. THEY’RE
ACCESSIBLE. THEY’RE AFFORDABLE. YOU CAN FIND THEM.
SO. WOW, BEAUTIFUL. THANK YOU
DYLAN. OK, GREAT. SO WE’VE GOT OUR UH
DICED TOMATOES ALREADY IN HERE.
SO WE’RE GONNA DO THAT. WE’RE GONNA ADD OUR TOMATOES. I’M WEARING ALL WHITE. NOT A
GOOD CHOICE. DUMP THAT IN THERE. WE’VE GOT SOME DICED
RED ONIONS AND THEN I’M GONNA GO IN WITH MY
CHICKPEAS AGAIN. DRAINED AND
RINSED R RIGHT IN THERE. DOES IT MATTER
WHAT KIND OF TOMATO YOU USE? YOU KNOW, I WOULD ACTUALLY PREFER FOR YOU
TO USE A REALLY NICE RIPE TOMATO IF IT’S IN
SEASON EVEN BETTER. BUT YOU CAN USE GRAPE TOMATO,
CHERRY TOMATO, WHATEVER GETS TO YOU. OK. OK. GREAT. SO WE’RE GONNA ADD SOME LIME
JUICE STILL AND I’M GONNA MAKE
YOU JUST DO THAT BECAUSE YOU’RE BROKE. THERE YOU GO. AND THEN NOW THIS IS MY FAVORITE
THING. AFTER WE ADD SOME LIME JUICE,
SOME OLIVE OIL, WE’RE GONNA ADD
SOME CHOPPED MASALA. SO CHOPPED MASALA IS A SPICE
BLEND THAT’S REALLY COMMON IN
INDIAN STREET FOOD. IT’S DELICIOUS. IT’S GOT CUMIN IT UP. I WAS JUST ABOUT TO SAY I DIDN’T
SEE THAT COMING. IT’S A LITTLE, A LITTLE SAVORY THAT YOU CAN GET IT ONLINE. HONESTLY,
THE INTERNET IS BFF. YOU KNOW WHAT I’M SAYING? VERY HEALTHY AND LOOK LIKE IT’S
PACKED WITH PROTEIN. IT’S GOT
LOTS OF VEGGIES TEXTURE, THAT CILANTRO, LITTLE
SALT, LITTLE FRESH AND THIS IS ALL REALLY, REALLY AMAZING. SO YOU LIKE IT, IT’S, IT’S REFRESHING. WE LOVE IT AND THAT GIVES A
LITTLE SPICE, A LITTLE SPICE, A
LITTLE KICK. AND NOW ANOTHER REALLY EASY NO BAKE
RECIPE. I LOVE CARROT CAKE, BUT
SOMETIMES I JUST DON’T WANNA
TURN MY OVEN ON. YOU KNOW WHAT I MEAN? SO THESE HAVE BECOME MY NEW
CARROT CAKE, BEST FRIEND. SO FIRST WE’RE GONNA GRATE SOME
CARROTS, BY THE WAY, EVERYTHING COMES TOGETHER IN A
BLENDER SO YOU CAN GRATE YOUR CARROTS USING A
BOX GRATER. WE’VE GOT SOME UNSWEETENED
SHREDDED COCONUT IN HERE AT OUR CARROTS. IF YOU GOT YOU GUYS FOLLOW ME ON
INSTAGRAM, YOU KNOW, I DON’T STOP TALKING ABOUT
DATES. I LIKE IT ALL I DO. IT’S LIKE ALL I TALK ABOUT IT’S
GETTING NOT NORMAL UM DATES IN THE WE’VE GOT BEFORE YOU PUT IT IN THERE. I DEFINITELY PUT THEM. I’M USING MY JEWEL DATES WHICH
ARE REALLY SWEET. THEY’VE GOT A
NICE JUICY FLUSH, SOME CASHEWS FOR THAT REALLY
NICE BUTTERY BASE AND THEN ALL OF THE USUAL SUSPECTS
WITH CARROT CAKE. WE GOT SOME CINNAMON, SOME
GROUND GINGER, SOME SALT AND VANILLA EXTRACT AND THEN WHAT I LIKE TO DO, IT’S
KIND OF FUN TO GET YOUR KIDS
INVOLVED AS WELL. YOU GET THIS DOUGH BLEND IT
UNTIL IT’S NICE AND PULVERIZED. AND NOW WHAT ABOUT THIS? I DO LIKE IT. THAT IS THE ACTUAL SHOCK ON RIGHT NOW. MAKE THEM INTO LITTLE BITES,
WAIT AND ROLL IT CAKE. AND SO YOU KNOW
WHAT I LIKE TO DO, GET SOME
NICE, LIKE MIXED SALTED NUTS. YOU CAN USE YOUR FAVORITE. I’M
USING PISTACHIOS AND PECANS HERE
BUT USE YOUR F AND THEN YOU CAN JUST ROLL IT IN
THE NUTS. THIS GIVES A NICE
LITTLE LIKE SWEET AND SALTY SITUATION. YOU
KNOW, I LOVE A LITTLE SWEET AND SALTY.
NO. B IT’S SUPER EASY TO MAKE IT. IT’S REALLY DELICIOUS. IT’S ALSO
FUN TO GET THE KIDS INVOLVED
WITH MAKING IT RIGHT HAND IS LIKE MY GIRL CRUSH AND MY
INSPIRATION, EVEN THOUGH SHE’S LIKE YOUNG
ENOUGH TO BE MY CHILD. LIKE WHEN I FIRST MET HER, SHE
WORKED FOR BC AND SHE WAS LIKE GLOWING AND YOU KNOW, ME, I WENT UP TO
HER, I’M LIKE, WHAT DO YOU DO?
LIKE HOW DO YOU LIKE THE WATER? AND THEN SHE STARTED INTRODUCING
US TO HER COOKING. WE’RE LIKE, THIS IS WHY SHE IS
SO GLOWY. I LOVE IT. DELICIOUS. IT ALSO KIND
OF TASTES LIKE OATMEAL COOKIE
DOUGH. IT’S A DEFINITE COOKIE DOUGH
VIBE, RIGHT? BECAUSE IT’S REALLY CHEWY. IT’S CRUNCHY. 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. I WISH THIS WERE SMELL THIS
MORNING ON TODAY. FOOD. WE’RE LEARNING HOW TO MAKE THE
PERFECT MAC AND CHEESE THAT’S CREAMY BUT STILL HAS THAT GOLDEN
CRUST HERE TO SHARE. HIS RECIPE IS DANIEL HOLDMAN, FOUNDER OF THE MEATBALL SHOP IN
NEW YORK CITY AND AUTHOR OF FOOD
IQ. WELCOME AGAIN, DAN. SO WE MADE CHICKEN PARM AND NOW HE’S BEEN RAVING ABOUT THE
CHICKEN. I CAN TRY AND CHEESE NOW. SO MAC AND CHEESE IS EVERYBODY’S
FAVORITE, BUT IT’S ONE OF THE MOST
INTIMIDATING DISHES BECAUSE LET’S FACE IT. WE’VE ALL, WE’VE ALL, YOU KNOW,
HAD A MISS IN THE KITCHEN WITH
MAC AND CHEESE. UH THIS RECIPE IS A BAKED MAC
AND CHEESE. SO IT’S GONNA HAVE THAT CRISPY
CRUSTY TOP, BUT IT’S GONNA BE SUPER CREAMY
ON THE INSIDE. AND THE BEST PART ABOUT IT IS YOU CAN PUT IT IN THE OVEN AND
WAIT FOR YOUR GUESTS TO ARRIVE. SO IT’S NOT LIKE YOU HAVE TO BE
MAKING IT LAST MINUTE AND GET IN THE DOOR
AND TRYING TO CHANGE THE SECRET TO THIS IS WE’RE
GONNA BLEND THE CHEESE IN THE
BLENDER WITH AND, AND FOR WE’RE USING COTTAGE
CHEESE, COTTAGE CHEESE, COTTAGE CHEESE PEOPLE THAT’S NOT YOUR ONLY CHEESE.
THIS IS NOT OUR ONLY CHEESE BUT COTTON CHEESE GIVES IT A
GREAT CREAMINESS. IT ALSO, UM, IT’S GOT A TON OF ACIDITY AND
ACIDITY IS THE BALANCE THAT’S GONNA BRING
OUT THE SWEETNESS. IT’S, IT’S IN, IN FOOD, IT’S
COUNTERINTUITIVE. BUT YOU WANT TO ADD THE POS
FLAVOR TO BRING OUT THE FLAVOR
YOU’RE LOOKING FOR, YOU’RE BLENDING IT ANYWAY, IT’S
GONNA TAKE OUT THE, IT’S GONNA
TAKE YOU, IT WON’T BE MEALY. IT’LL, IT’LL BE NICE AND CREAMY.
I’VE GOT A LITTLE BIT OF GARLIC
POWDER. WE DON’T WANT TO GO
OVERWHELMING. WE WANNA THROW A PINCH OF UH OF
UH UM PAPRIKA IN THERE. YOU CAN THROW THE FLOUR RIGHT IN
THERE. WILL YOU POUR A LITTLE
MILK IN THERE FOR ME? I MEAN, THIS IS A CHEF’S JOB,
RIGHT? IS THAT JUST OLD FASHIONED WHOLE MILK, WHOLE MILK? YEAH, ABSOLUTELY. YOU SUBSTITUTE IT FOR ALMOND MILK
AND THE LACTOSE AND THE LA. YOU’RE BEING INCLUSIVE. JUST
SCOOCH, SCOOCH. WHAT KIND OF CHEESE DO YOU LIKE?
SO WE’VE GOT, WE HAVE A BLEND OF
JACK AND A, A BLEND OF MOZZARELLA, MOZZARELLA IS GONNA GIVE IT THAT
KIND OF LIKE PULL THAT YOU’RE LOOKING FOR FOR
YOUR INSTAGRAM FRIENDS. UM I LOVE CHEDDAR CHEESE. UH IF YOU
WANT SMOKED GOA REALLY? THAT’S, THIS IS THE, THIS IS THE
HEART OF THE MAC AND CHEESE. THIS IS THE FLAVOR SO YOU CAN GO
WITH WHATEVER YOUR FAVORITE
CHEESE IS AND WE GRATE IT, YOU KNOW, YOU CAN USE PRE
GRATED, BUT THEY OFTEN HAVE SOME
INGREDIENTS THAT AND THEN THE GOAL HERE IS WE’RE
LITERALLY JUST GOING TO GIVE IT
A BLEND. SO THIS IS, IT COULDN’T BE
EASIER. RIGHT. THERE WERE TWO EGGS ALREADY IN
HERE. THE EGGS ARE GONNA BAKE
AND BIND UM, BAKE AND MIND THIS IS GONNA BE
LOUD. PEOPLE. YOU WANNA HIT THE SMOOTHIE
BUTTON. LET’S SEE IF SMOOTHIES. THIS GUY IS A PRO YOU’VE DONE THIS BEFORE WE COULD HIT THE SOUP BUTTON. UM THE UH AND THIS IS WHAT IT LOOKS
LIKE. OH, THANK YOU, LORD. YOU SEE, I’M
TRYING TO OPEN THAT. IT’S ALMOST IMPOSSIBLE. MAGIC OF WE WE PRE UH BOILED THE MACARONI
AND YOU COULD USE ANY PAST. YOU WERE TALKING EARLIER ABOUT
OTHER PASTA, CAULIFLOWER, PASTA, CAULIFLOWER COULD BE A PASTA. MY FRIENDS, WE COULD DO
ANYTHING. I WOULD LOOK LIKE YOU. IT COULD BE A PASTA THAT LOOKED
LIKE IF YOU LOOK LIKE YOU COULD USE ANY KIND OF PASTA. YEAH, AND YOU CAN USE YOUR
FAVORITE SHAPE AND YOUR FAVORITE
TYPE. THE THE THE CHEESE SAUCE GOES
RIGHT OVER. WE’RE MIXING IT. UM AND THEN IN A BAKING TRAY, YOU, YOU DON’T
NEED TO BUTTER THE BAKING TRAY, ALTHOUGH IT WILL UM HELP GIVE IT
SOME EXTRA FLAVOR. YOU KNOW, BUTTER, NEVER HEARD OF
MAC AND CHEESE. AND THEN IT GOES RIGHT IN THE
OVEN AND YOU KNOW, AS WE SAID
EARLIER, THE BEAUTY OF THIS THING UH IS THAT IT’S WAITING WHEN YOUR
GUESTS ARE READY. SO, DAN, WHERE DO YOU FALL ON,
ON UH BREAD CRUMBS ON THE TOP OF
A MAC AND CHEESE. SO WHEN WE WROTE FOOD IQ THE WHOLE POINT FOR US WAS TO
GIVE PEOPLE THE, THE MOST
STRAIGHTFORWARD RECIPE. UM SO THAT YOU UNDERSTAND WHAT
YOU’RE DOING AND THEN YOU CAN MAKE YOUR OWN CHOICES IN
THE KITCHEN. SO I LOVE BAKING, UM BREAD CRUMBS AND TOMATOES ON
TOP. IT’S LIKE MOIST AND CRISPY. THAT’S ONE OF MY, IT’S A TRICK I
LEARNED UM WORKING AS A YOUNG
COOK AT LA BERNADINE, ACTUALLY THE CHEF CHRIS MUELLER THERE. HE, HE MADE HIS, HIS MAC AND CHEESE THAT WAY AND
IT BLEW MY MIND MOST DELICIOUS
I’VE EVER HAD. UM SO I DO LOVE BREAD CRUMBS ON
TOP. ARE YOU BREADCRUMB, MAN? THAT’S MY, THAT’S HOW MY MOM I
THOUGHT WAS AEL ROKER DID IT. AND SO I STILL TRY TO DO THAT.
THE ABSOLUTELY DELICIOUS. SO I GUESS WE WILL BE THE JUDGE OF THAT. THANK YOU SO MUCH. THIS IS REAL AND YOU KNOW WHAT’S GREAT ABOUT
THIS? YOU COULD PUT IT IN LITTLE CUPS
LIKE IF YOU’RE SERVING FOR
APPETIZERS. SO THERE’S NOT SO MUCH OF IT, RIGHT? IF YOU’RE HAVING A DINNER
PARTY, I LOVE THAT IDEA. ALTHOUGH I FEEL LIKE YOUR GUESTS
ARE GONNA BE UPSET WITH YOU IF YOU PUT IT IN TOO SMALL OF A CUP
TO PUT IN A BIG BOWL. HERE’S A QUESTION. UH IF YOU WANTED TO MAKE THIS
AHEAD OF TIME, DO YOU KEEP IT AT THAT STATE
BEFORE YOU BAKE IT OR DO YOU
BAKE IT THEN FREEZE IT? SO IF YOU WERE GONNA, IF YOU,
YOU KNOW, LOOK, THAT’S A GREAT QUESTION BECAUSE
YOU CAN BAKE IT, YOU CAN PORTION IT AND YOU CAN
PUT IT IN YOUR FREEZER AND YOU CAN HEAT IT
UP INDIVIDUALLY. UM IF I WERE WAITING FOR GUESTS,
I WOULD KEEP IT IN THIS STAGE. SPRINKLE THE CHEESE RIGHT ON
TOP. UM MAYBE THE BREADCRUMBS IS
GOOD. AND THEN 40 MINUTES BEFORE MY GUESTS COME
OVER, I’M GOING IN THE OVEN, THE COTTAGE CHEESE. I MEAN THE COTTAGE CHEESE. I
THINK THERE IS A TANG IN THERE AND IN
THE COTTAGE CHEESE. I LOVE IT. YOU GOT A REAL
FUTURE. THIS D THANK YOU SO MUCH. THIS WAS
AMAZING. AND FOR THIS RECIPE AND MORE
HEAD TO TODAY.COM/FOOD AND DON’T FORGET THE BOOK IS
CALLED FOOD IQ. AND YOU CAN FIND OUT MORE ABOUT
IT ON TODAY.COM/SHOP THIS MORNING, AN ELEVATED TWIST
ON A CLASSIC CHILDHOOD DISH.
IT’S COZY RECIPE. THAT’S GOT A SURPRISE INGREDIENT THAT KIDS AND KIDS AT HEART ARE
GONNA LOVE JOINING US, CHEF TV,
HOST ELENA BESSER. GOOD MORNING. GOOD MORNING AL. SO THIS IS NOT
YOUR AVERAGE UH MAC AND CHEESE.
A LOT OF DIFFERENT STUFF. THERE ARE SOME REALLY FUN
INGREDIENTS AND WE’RE ACTUALLY THROWING IT BACK
TO MY FIRST SEGMENT WHERE I MADE THREE
DISHES WITH SWEET POTATOES AND WE’RE USING SWEET
POTATOES HERE TODAY TO MAKE A SWEET POTATO MAC AND
CHEESE WITH A LITTLE BIT OF MISO PASTE. THAT’S SECRET INGREDIENT. AND LISTEN, I’M A FAN OF THE MICROWAVE. I’LL
BE HONEST. SOMETIMES YOU GOT TO USE IT AND
IF YOU’RE IN A PINCH AND YOU
DON’T WANT TO TURN THE OVEN ON AND
WAIT AN HOUR TO BAKE YOUR SWEET
POTATO. ALL YOU GOT TO DO IS TAKE YOUR
SWEET POTATO, POKE SOME HOLES IN
IT, TAKE A DAMP PAPER TOWEL, ROLL IT
ON UP, GIVE IT A LITTLE TUCK IT
INTO BED, POP IT INTO THE MICROWAVE AND
MICROWAVE IT FOR ABOUT 8 TO 10
MINUTES, DEPENDING ON HOW THICK THAT
SWEET IS. AND YOU’RE LEFT WITH A
PERFECTLY COOKED SWEET POTATO AND IT PEELS EASILY. IT’S A
GREAT LITTLE SNACK RIGHT WHEN I WAS IN COLLEGE, I USED TO EAT SWEET POTATOES AS
A SNACK ALL THE TIME AND IT’S A WONDER I ENDED UP IN
THE FOOD WORLD. OK. HERE WE GO. SO WE’RE GOING
TO CHOP THESE UP. GIVE THEM A
NICE ROUGH CHOP. THOSE ARE GOING TO END UP IN OUR
SAUCE LATER ON, BUT WE GOT TO BUILD THE
FOUNDATION OF OUR SAUCE. SO A GOOD MAC AND TYPICALLY STARTS WITH A RO. BUT TODAY INSTEAD OF USING
FLOUR, WE’RE USING ME. SO NOW WHAT IS OK. ME? SO PASTE IS A FERMENTED SOY BEAN
PASTE AND IT GIVES YOU ALL OF THAT BOLD MOMMY
RICH FLAVOR. YES. IT’S THE FOUNDATION OF ANY
MISO SOUP. AND IT IS ONE OF MY FAVORITE
INGREDIENTS TO JUST ADD THAT DEPTH TO WHATEVER
YOU’RE MAKING. THIS IS BUTTER A LITTLE BIT OF
BROWN SUGAR, YOU’RE GONNA ADD IN THAT MISO
CASE AND THEN YOU’RE GOING TO
ADD IN SOME MILK, GIVE IT A NICE WHISK AND THAT’S
GOING TO BE OUR FLAVOR BOOSTER AND OUR
THICKENING AGES. SO YOU’RE GONNA KEEP WHISKING
THAT AROUND ONCE IT’S ALL DONE. YOU CAN EITHER USE AN IMMERSION
BLENDER RIGHT IN THE SAUCE OR YOU COULD POP IT INTO A HIGH
SPEED BLENDER IF YOU WANT. WE GOT OUR SWEET POTATO THAT
WILL GO IN AS WELL AND THEN, OH SEE YOURSELF THAT ON BLENDED UP. OK. WE’VE GOT SOME MORE BUTTER
HERE OR MY FAVORITE TOPERS. A LITTLE PANKO BREADCRUMBS, A JAPANESE STYLE BREAD CRUMBS AND SOME WHITE SESAME SEEDS. ADD
THAT ON IN THERE. YEAH, FOR A
LITTLE NUTTINESS. AND WE’RE GONNA GIVE IT A GOOD
OLD LIKE A LITTLE YEAH, WE LOVE THAT AND IT’S GOING TO GET NICE AND GOLDEN AND GIVE US A LITTLE
EXTRA TEXTURE. A LITTLE CRUNCHY, CRUNCHY. SO THOSE ARE ALL DONE. AND THEN
WE’RE GOING TO TAKE OUR SHELLS
BECAUSE I LOVE AN ADULT. SO THESE ARE, THESE ARE ALREADY COOKED. WE’RE
POPPING THEM INTO THAT SAUCE. WE’RE GOING TO GIVE THEM A GOOD
OLD FASHIONED STIR AND THEN YOU KNOW MY
FAVORITE INGREDIENT NOW, SO WE ADD IN SOME OF THAT PASTA
WATER AND THAT HAS ALL THOSE
STARCHES FROM THE PASTA, WHICH IS GOING TO MAKE SURE THAT
THE SAUCE STICKS TO THE NOODLE. OK. AND YOU LET IT COOK DOWN AND
YOU LET IT COOK DOWN A LITTLE,
LET IT THICKEN UP. AND HERE WE GO, WE’VE GOT OUR
MISO SWEET POTATO MAC AND CHEESE. YOU TOP IT WITH, WITH BREAD CRUMBS. GIVE IT A LITTLE
BIT OF CHEESE. WAIT, SO IT DOESN’T HAVE AS MUCH
CHEESE IN IT. THERE IS A LITTLE BIT OF CHEESE
THAT GETS MIXED IN, BUT IT’S NICE BECAUSE THE SWEET
POTATO IS MAKING YOU FEEL LIKE YOU’RE
ENJOYING ALL THIS CHEESE POTATO. THERE WAS SUDDENLY AN UPRISING
GOING ON OVER THERE. BUT HOW DOES IT TASTE REALLY GOOD? THE KIDS EAT THIS? I KNOW. I MEAN, YOU’RE LIKE, YOU KNOW, SUDDENLY WE LOST YOU. WELL, LIKE TATER TOTS, YOU KNOW, NICE LITTLE SWEETNESS THAT BROWN
SUGAR REALLY BRINGS OUT ALL OF THE DIFFERENT. IT REALLY IS. I’M HAPPY YOU LIKE IT. I REALLY DO. I KNOW. ONCE AGAIN. THANKS SO
MUCH. WE REALLY APPRECIATE IT. IT IS SUPERFOOD FRIDAY AND TODAY
NUTRITIONIST JOY BAUER IS PUTTING A SPIN ON TWO EASY
COMFORT FOOD RECIPES. TAKE A LOOK. HEY, GUYS, TODAY WE’RE MAKING
SCRUMPTIOUS WHOLESOME RECIPES
USING A MUFFIN 10. 1ST UP IS A MAC AND CHEESE
BUTTERNUT SQUASH. SO HERE I’VE ROASTED BUTTERNUT
SQUASH CUBES IN THE OVEN AT 400 FOR ABOUT 25 MINUTES TO
GET THEM SUPER SOFT AND I JUST TAKE A FORK AND I MASH THEM. SO THEY’RE THE CONSISTENCY OF
MASHED POTATOES AND WE’RE GONNA
START OUR INDULGENT CHEESE SAUCE. I’M ADDING ONE CUP OF LOW FAT
MILK, HALF A TEASPOON ONION
POWDER, QUARTER TEASPOON OF DRY MUSTARD AND AN EIGHTH OF A TEASPOON OF
PAPRIKA. A LITTLE BIT OF SALT. A LITTLE BIT
OF PEPPER. AND NOW YOU HAVE THE OPTION TO
ADD A FEW DROPS OF YOUR FAVORITE
HOT SAUCE. BRING THIS TO A GENTLE SIMMER. MY MILK IS STARTING TO GENTLY
BUBBLE, TURN OFF THE HEAT AND I’M GONNA
ADD TWO CUPS OF 2% SHARP
CHEDDAR, MIX IT. SO ALL THE CHEESE MELTS
THROUGHOUT. WE’VE GOT ALL OF THIS LUSCIOUS
WHIPPED BUTTERNUT SQUASH AND I’M GONNA MIX IT RIGHT IN
THE POT AND ONE TABLESPOON OF SOFTENED
BUTTER. AND NOW I’M ADDING MY
SAUCE RIGHT INTO MY PASTA. ONE THING IT’S
IMPORTANT TO COOK THE PASTA.
YOUR ELBOWS AL DENTE BECAUSE REMEMBER IT’S
GONNA COOK AGAIN IN THE OVEN, I’M ADDING IN ONE LARGE BEATEN
EGG. NOW WE TAKE OUR MUFFIN TIN AND
I’M GONNA TAKE HALF CUP SCOOPS
TO FILL MY COMPARTMENTS. I’M GONNA TOP THEM WITH A LITTLE
GRATED PARMESAN CHEESE. AND THEY GO IN THE OVEN AT 350
FOR ABOUT 20 MINUTES. I LET THESE SIT AND FIRM FOR
ABOUT 5, 10 MINUTES. POP THEM
OUT WITH A KNIFE OR A SPOON. I MEAN, GOOD FOR YOU MAC AND
CHEESE THAT YOU CAN EAT WITH
YOUR HANDS. AND NOW WE’RE MAKING THREE
INGREDIENT, CANDY BARS THAT ARE REALLY HIT
THE SWEET SPOT. CHOCOLATE PEANUT BUTTER CRUNCH
CUPS, TWO CUPS OF SEMI SWEET OR DARK
CHOCOLATE CHIPS, TWO CUPS OF CRISPY RICE CEREAL. ALTHOUGH YOU CAN USE ANY HIGH
FIBER, WHOLE GRAIN CEREAL AND A QUARTER CUP OF A CREAMY
NUT BUTTER. I’M USING PEANUT
BUTTER. SO FIRST I’M GOING TO MELT THE
CHOCOLATE, EITHER USING A DOUBLE BOILER OR
IN THE MICROWAVE. NOW, I’M JUST ADDING IN QUARTER CUP OF MY CREAMY PEANUT
BUTTER USING SEMISWEET OR DARK
CHOCOLATE CHIPS WILL PROVIDE FLAVANOLS
WHICH HELPS TO KEEP OUR ARTERIES
HEALTHY, OUR HEART, OUR BRAIN HEALTHY. NOW I’M JUST ADDING IN MY BROWN
RICE CEREAL. YOU CAN SEE THIS IS LIKE A
CRISPY PUFFED BROWN RICE CEREAL
AND MIX UNTIL ALL OF THE CEREAL IS COATED AND
WE ARE READY FOR OUR MUFFIN TIN
AND DISTRIBUTE THE CHOCOLATE PEANUT BUTTERY
GOODNESS. I JUST WET MY FINGERS. SO THEY DON’T STICK TO THE
CHOCOLATE AND I PRESS DOWN TO
FIRM THE SHAPE AND JUST ONE MORE
THING YOU CAN SPRINKLE SOME
COARSE SEA SALT OR KOSHER SALT RIGHT OVER THE
TOP. THEN I STASH THESE IN THE FRIDGE
TO FIRM UP FOR ABOUT 30 MINUTES. AS YOU CAN
SEE, WE ALREADY DUG INTO TWO GUYS. I LOVE THIS RECIPE SO
MUCH. IT’S TOTALLY INDULGENT.
PERFECTLY. PORTION CONTROL. YOU JUST POP
THEM RIGHT OUT OF THE
COMPARTMENT. I MEAN, COME ON, YOU DEFINITELY
WANT A BITE OF THAT. I THINK WE CAN EAT THE WHOLE
THING. YOU SEE US LEANING FORWARD AS IF THAT’S GONNA HELP. ONE DAY WE’LL
GET FOOD AGAIN. I KNOW FOR THESE RECIPES AND
MORE JUST HEAD TO
TODAY.COM/FOOD. MOST PEOPLE WOULD AGREE. MAC AND CHEESE IS PRETTY
PERFECT THE WAY IT IS. BUT WHAT
DO YOU SAY? WE KICK IT UP ENOUGH. I KNOW WHO CAN DO IT. MAYBE
WE’LL THROW A LOBSTER ON THERE.
OK. SO WE ASKED SELF PROCLAIMED MAC
AND CHEESE CONNOISSEUR AND OUR FRIEND DAVID ROSE. HE’S
A CHEF AND AUTHOR AND FOOD
NETWORK TV. PERSONALITY TO DISH OUT HIS BEST MAC AND
CHEESE RECIPE. HE’S JOINING IT
FROM HIS HOME IN ATLANTA. DAVID. I MEAN, WHO KNEW MAC AND
CHEESE COULD GET BETTER? DAVID. WE’RE GONNA KICK IT UP A
NOTCH. WE LIKE THE IDEA. SEVERAL
NOTCHES, SEVERAL NOTCHES. OK. WHAT DO WE NEED IF
WE’RE GONNA GO SHOP TODAY FOR
WHAT WE’RE GONNA COOK? WHAT DO WE NEED? OK. FIRST OFF, YOU NEED THE LOBSTER,
YOU NEED CHEESE, YOU NEED HEAVY
CREAM, YOU NEED SPICES. UM BUT THE LOBSTER IS WHAT TRULY
MAKES THIS MACARONI AND CHEESE
EXCEPTIONAL. SO, VERY FIRST THING YOU WANNA DO
WHAT I HAVE HERE IN MY CAST IRON PAN BECAUSE YOU
IN THE SOUTH. SO YOU GOTTA HAVE CAST IRON. I
HAVE LOBSTER, KNUCKLE MEAT AND
CLAWS. FEEL FREE TO USE LA UH UH LOBSTER TAILS IF YOU WANT
TO AS WELL. SHRIMP CHICKEN
BACON, YOU MAKE IT YOURS. SO RIGHT NOW WE HAVE IT SLOWLY
AND SLOWLY POACHING IN SOME
BUTTER, SOME GARLIC, SOME PARSLEY, A LITTLE BIT OF SALT AND WHITE
PEPPER. LET THAT DO ITS THING ABOUT 5 TO 6 MINUTES AND YOU
DON’T WANT TO RUSH THIS PROCESS BECAUSE SEAFOOD CAN COOK VERY
QUICKLY AND YOU DON’T WANNA
OVERCOOK IT. SO WHEN IT’S NICE AND BRIGHT AND
RED AND IT STILL HAS A LITTLE BIT OF
GIFT TO IT, YOU KNOW, THAT’S WHEN YOU KNOW
IT’S READY. SO WHAT YOU DO NEXT
THEN HODA, WHAT YOU DO NOW NEXT IS YOU REMOVE THAT LUSCIOUS
DELICIOUS PLUM BREAD, SWEET LOBSTER MEAT. TAKE THAT
OUT WHAT YOU WANT. DO YOU SEE THAT? LOBSTER FAT, THE BUTTER, ALL THAT STUFF
THAT’S IN THERE. YOU WANT TO KEEP THAT LOBSTER
FAT AND BUTTER IN THERE. WHAT YOU WANT TO DO NEXT IS YOU USE FROZEN LOBSTER. I KNOW.
DOES THAT SOUND LIKE SOMETHING? BUT COULD YOU? YES. OK. GOOD. YES, THIS IS ACTUALLY FROZEN LOBSTER
RIGHT HERE. IT’LL BE OUR SECRET. BUT MOST SEAFOOD ACTUALLY COMES
TO THE UH THE MARKET FROZEN
ALREADY. JUST WANNA THAW IT OUT AND JUST MAKE SURE ALL THE WATER
IS REMOVED OUT OF IT. BUT YES, FROZEN SEAFOOD WORKS
THAT WAY. YOU CAN HAVE IT IN THE FREEZER
WHEN YOU’RE READY. TAKE IT OUT.
YOU’RE GOOD TO GO. CAN YOU MAKE SOME SAUCE FOR US,
PLEASE? YES, LET’S MAKE SAUCE BECAUSE YOU
GOTTA HAVE A NICE CREAMY MACARONI AND CHEESE
SAUCE IN THERE. SO ALL WE HAVE LOBSTER FAT BUTTER. YOU WANT TO
DO. NEXT IS YOU WANT TO MAKE
YOUR ROUX. A ROUX IS VERY SIMPLE. VERY EASY. IT’S A FANCY FRENCH WORD FOR
EQUAL PARTS BUTTER OR FAT AND
FLOUR. AND WHAT YOU DO IS YOU JUST VERY SLOWLY ADD THE FLOUR TO THE
LOBSTER FAT AND THE BUTTER BECAUSE THE FIRST
THING YOU LEARN IN CULINARY
SCHOOL IS FAT IS FLAVOR. SO LOBSTER FAT AND THE BUTTER,
IT’S DELICIOUS. IT’S GONNA KIND
OF INTENSIFY THAT LOBSTER FLAVOR EVEN MORE. ALL
RIGHT. SO ONCE IT COMES TOGETHER, IT
HAPPENS VERY QUICKLY, IT’S KIND OF LIKE A WET SAND
LIKE CONSISTENCY. SO IF YOU CAN SEE RIGHT THERE.
SO THAT’S THE ROOT. THAT’S WHEN IT’S THICKEN UP OUR
CHEESE SAUCE. ALL RIGHT. SO
LET’S GET GOING THE HEAVY THERE WE GO. HEAVY CREAM. WHAT WE HAVE HERE. HERE YOU GO. ALL RIGHT. WE HAVE
PEPPER JACK FOR A NICE MILD
SPICINESS. WE HAVE PARMESAN FOR A NICE
LITTLE NUTTY SWEETNESS AND WE
HAVE SHARP CHEDDAR FOR THAT NICE LITTLE
TANG WHERE IT HITS YOU RIGHT
BACK HERE. SO IT’S ALL ABOUT BALANCE. ALL
ABOUT BALANCE LADIES. ALL RIGHT.
SO VERY EASY. DON’T BLINK. YOU MIGHT MISS THE
STEPS TO THE ROUX. YOU ADD THE HEAVY CREAM BECAUSE
WE’RE MAKING MAC AND CHEESE. SO
WHY COUNT CALORIES? SO HEAVY CREAM? IF WE’RE GONNA DO IT, WE MIGHT
AS WELL DO IT RIGHT LADIES. ALL RIGHT. SO YOU ADD THAT HEAVY
CREAM AND THEN YOU BRING THE
HEAT UP TO A BOIL. OK. WHAT YOU’RE DOING RIGHT NOW IS
YOU’RE ALLOWING THAT LOBSTER
FAT, YOU’RE ALLOWING THAT BUTTER AND
THAT FLOUR THAT MADE OUR ROOTS AND NOW MELD AND SORT OF
HOMOGENIZED WITH THAT HEAVY
CREAM. AND AS THAT STARTS TO THICKEN, WE’RE GONNA ADD OUR CHEESE
SAUCE. SO WHILE THAT’S DOING THAT
THING, WE WANT TO IMPART EVEN MORE
FLAVOR BECAUSE ANY CHANCE I HAVE
TO ADD MORE FLAVOR, I DO IT BECAUSE WHY NOT SO INTO
THERE, WE ADD A LITTLE BIT OF GARLIC
POWDER, ONION POWDER CAYENNE FOR A
LITTLE BIT OF HEAT, BLACK PEPPER AND SMOKED PAPRIKA
FOR A LITTLE BIT OF SMOKINESS.
LOOK AT THAT. NOW, IT’S GOOD TO KNOW THAT THIS
RECIPE. I ACTUALLY MAKE IT ON THE GRILL
BECAUSE THE GRILL HAS A NICE
SMOKY NOTE AND IT JUST ADDS A NICE SWEETNESS AND
BALANCE EVEN MORE SO TO THAT
LOBSTER MAC AND CHEESE. WOW. OK. I ASSUME WE GOTTA ADD THE CHEESE.
WE GOTTA GO REAL QUICK. WE GOTTA ADD THE CHEESE. OK. SO
IT STARTS TO THICKEN UP. WE ADD ALL THAT LOVELY CHEESE IN
THERE LIKE THAT. WE GIVE IT A
NICE LITTLE WHISK. ALL RIGHT. AND ONCE THAT STARTS TO COME
TOGETHER, GET NICE AND THICK AND
BECOME CHEESE SAUCE. WE WANNA ADD OUR
PASTA. I LOVE USING CAVATAIO. IT’S ITALIAN FOR CORKSCREW AND I LOVE THE HOLES AND THE
GROOVES THAT’S GONNA ACTUALLY
SEAL IT AND KIND OF, YOU KNOW, CAPTURE ALL OF THAT
SAUCE AND I’M ALL ABOUT THAT
GOOD SAUCY NOODLE. NOBODY WANTS TO DRY MACARONI. NO, THAT THERE ADD THAT BABY IN THERE. LOBSTER BACK IN THERE LIKE THAT.
I CAN MORE OF CHEESE AND THEN WE FOLD THAT BAD MAMMA JAMMA LIKE THEY’RE TOGETHER AND WE WANNA ADD THAT CHEESE ON TOP. WE HAVE THAT PARMESAN CHEESE FOR A NICE
BRULEE. WE PUT THAT INTO THE GRILL, WE
PUT THAT INTO THE OVEN, OVEN, TAKE IT OUT IT. DID YOU SEND US? OH, WAIT RIGHT THERE. DID YOU SEE THAT BRULEE? CAN YOU JUST A FORK? CAN YOU SMELL IT
LADIES, PLEASE? OH, THAT CHEESE. CAN YOU PASS ME
THAT CHEESE, PLEASE? DAVID. I JUST WANT A
HUG. I WANT A HUG. I WANT A HUG. VIRTUAL HUG. DAVID. DAVID. THIS WAS
AWESOME. AND YOU’VE GOT MAC AND CHEESE
LOVERS IN YOUR HOUSE, THIS IS A RECIPE FOR YOU VEGAN
CHEF AND COOKBOOK AUTHOR CHLOE
COSTAR CREATED A CREAMY AND CRAVEABLE
PLANT BASED PASTA. THAT’S GOOD FOR YOUR HEALTH.
IT’S GOOD FOR THE EARTH. FIRST OF ALL, YOU’RE CUTE AS A
BUTTON. WE CAN’T EVEN, WE CANNOT
HANDLE YOUR CUTENESS. OK. WE’RE GONNA BEGIN THERE. HOW
ARE YOU? GOOD MORNING. AND JENNA, DO YOU GUYS EVER FEEL LIKE EATING A
COMFORTING BOWL OF CREAMY MAC
AND CHEESE? BUT YOU STILL WANT TO GET YOUR
GREENS. SO IT’S EARTH DAY. WE CAN HAVE
BOTH WERE MAKING MAC AND GREENS
AND IT’S SO EASY. THIS IS GOING TO COME TOGETHER IN MAC AND GREENS IS SUCH A GOOD
IDEA. AND THIS GOOD FOR THE EARTH BECAUSE WE’RE
NOT, IT’S DAIRY FREE, BE FREE. UM EXACTLY. THERE’S NO CHEESE,
NO DAIRY, TONS OF GREENS,
ANTIOXIDANTS, VITAMINS. SO WE’RE GONNA START BY JUST
BOILING OUR PASTA. I LIKE TO USE A NICE SHELL OR
ELBOW FOR MAC AND CHEESE. YOU COULD USE ANY SHAPE. YOU
COULD ALSO USE GLUTEN FREE. UM AND I LIKE TO SALT THE PASTA
WATER BECAUSE THIS IS REALLY YOUR ONLY CHANCE
TO FLAVOR THE ACTUAL PASTA AND GIVE THAT A NICE ST AND WE’RE GOING TO WANT A NICE
AL DENTE NOODLE LOOKS SO GREAT. LET’S GET STARTED ON THE SAUCE.
IT’S SO SIMPLE. SO WE’RE GOING TO START WITH A
BLENDER SINCE WE’RE NOT USING
ANY DAIRY, WE’RE GOING TO HAVE A CUP
OF WATER. WE’RE ADDING A CUP OF
RAW CASHEWS. THIS IS GONNA MAKE OUR NICE
CREAMY TEXTURE AND BASE. WE’RE
GONNA BLEND THAT UP. AND IF YOU DON’T HAVE UM A HIGH POWERED BLENDER, YOU CAN JUST SOAK THE CASHEW
NUTS OVERNIGHT TO SOFTEN THEM A BIT AND BLEND THAT UP INTO A
NICE SILKY CREAM SAUCE. SO YUMMY, THEN I LIKE TO MOVE TO THE FOOD
PROCESSOR. THIS PRESERVES A
LITTLE BIT OF TEXTURE. WE’VE GOT FIVE OUNCES OF FRESH
SPINACH IN HERE. YOU CAN USE A BAG FROM THE
GROCERY STORE. YOU CAN ALSO SHOP
LOCAL. IF YOU CAN FROM FARMERS MARKET.
WE’RE ADDING PARSLEY. THIS IS A
SUPER GREEN DISH. I DON’T MEASURE A CUP OF
PARSLEY. I JUST LIKE TO RIP IT STRAIGHT
FROM THE BUNCH LIKE THAT. A HANDFUL IS ABOUT A CUP AND STEMS ARE OK. THIS IS EARTH DAY.
WE’RE NOT GOING TO WASTE. I THEN LIKE TO ADD A QUARTER CUP
OF OLIVE OIL. AND YOU COULD USE ANY M MILD OIL. YOU COULD USE COCONUT
OIL OR ANY OIL THAT YOU HAVE ON
HAND. A TEASPOON AND A HALF OF SALT AND THREE GARLIC CLOVES. AND
ITALIAN LOVE TO ADD GARLIC AND
INTO MAC AND CHEESE. AND THEN WE’RE GOING TO JUST
BLEND THAT UP. WOW, THAT IS, THAT LOOKS GOOD FOR YOU AND
YOU’LL SEE THE GREENS, THEY’RE
FRESH, WE’RE NOT EVEN COOKING THEM,
WHICH IS GREAT. WE’RE GOING TO PRESERVE ALL
THOSE VITAMINS AND THEN WE’RE GONNA ADD IN A
CASHEW CREAM SAUCE. SO WHAT GIVES IT THE CHEESY
FLAVOR? IS IT THE CASHEW?
REALLY? IT’S THE GARLIC, IT’S THE, THE CREAMINESS FROM THE CASHEW
AND IT’S A REALLY MELLOW MILD, JUST DELICIOUS COMFORTING DISH. UM I LIKE TO EAT THIS ALL THE
TIME. I WANT THAT DONE. WAS THAT NOT EASY? SIMPLE. AND I THINK FOR PEOPLE WITH LACTOSE ISSUES TOO BRILLIANT. EXACTLY. IT’S ALL PLANT BASED AND DAIRY
FREE, WHICH IS GOOD FOR THE EARTH AND
GOOD FOR GOOD FOR YOU. AND ALSO YOU CAN JUST EAT MORE
OF IT AND FEEL REALLY LIGHT. UM I’M GONNA GO AHEAD AND TOSS
THIS WITH MY HOT DRAINED PASTA. I MEAN, SO EASY, SO SIMPLE AND SO JUST DON’T EVEN WARM. THE F THE,
THE UH, ISN’T WARM OR IS THE CASHEW
WARM? ONCE YOU JUST HIT IT WITH THE
WARM PASTA, IT KIND OF MELTS IN AND YOU CAN HEAR IT, IT SOUNDS
LIKE MAC AND CHEESE IS VERY
CREAMY AND SMOOTH. AND THEN I’M GONNA SERVE SOME
UP. SO YOU’RE REALLY GETTING A TON
OF GREENS, BUT YOU GET TO EAT
THEM ON PASTA. ACTUALLY, WHEN I FIRST
MADE THIS DISH, I WANTED TO CALL
IT CHLOROPHYLL MAC BECAUSE IT WAS LIKE SO MUCH ANTIOXIDANT IN VITAMIN. MY MOM
SAID THAT SOUNDED REALLY WEIRD. SO WE WANT MAC AND GREEN. SO I’M GONNA, THEN I LIKE TO TOP
IT WITH SOME CHILI FLAKES AND BLACK PEPPER AND THERE WE HAVE IT. THAT’S OUR
MAC AND GREENS. IT’S SO EASY. IT LOOKS SO GOOD. WELL, BECAUSE YOU
HAVE SO MUCH EXTRA. WHAT IF WE PUT SOME IN THE
FRIDGE AND WE WANT TO HAVE IT
THE NEXT DAY. HOW, HOW DO YOU REHEAT IT? GREAT IDEA. SO I ACTUALLY LIKE TO FREEZE IT. UM, JUST LIKE THIS, YOU CAN
TAKE, TAKE YOUR BIG BATCH, YOU CAN THROW IT IN THE FREEZER
AND THEN JUST, UM, HEAT IT OVER
STOVE TOP AND IT, IT, UM, CONSTITUTES PERFECTLY. YOU CAN
ADD A LITTLE BIT OF WATER. YOU CAN EAT LEFTOVERS, EITHER
COLD KIND OF LIKE A PASTA SALAD OR YOU CAN EAT THEM HEATED UP.
SO THIS IS A REALLY NICE FLEXIBLE
DISH, A GREAT THING TO MAKE IN THE WEEK AND ENJOY WHAT WE LOVE HOW YOU HAD THE V FOR KIDS. THAT’S SO SMART.
THANK YOU, CHLOE. YOU CAN MAKE
THIS RECIPE AT HOME. GO TO TODAY.COM/. SO WE THOUGHT WE WOULD CELEBRATE
WITH THE NEWEST FLAVOR AND I’M
KIND OF SCARED JERRY, BY THE WAY. HI JERRY. THIS IS JERRY WITHOUT HIS MASK.
HE JUST DIDN’T HAVE HIS MASK.
DON’T SEE. THANK YOU THIS TIME. NOW, THIS BOOKS, IT’S CALLED WELL KRAFT
TEAMED UP WITH LEWIN ICE CREAM
TO CREATE. THIS IS, THESE ARE TWO OF MY
FAVORITE THINGS. AS IF TWO OF MY
FAVORITE THINGS HAD A BABY MAC AND CHEESE AND ICE CREAM AND HODA’S LOOKING
A LITTLE WORRIED CHEESE, ICE CREAM, MAC AND CHEESE. IT ALSO HAS
PASTA. WELL, I LIKE PASTA BUT
LET’S SEE. THEY WANTED TO COMBINE TWO ICONIC COMFORT FOOD. NOT 23. IT TASTES JUST LIKE MAC AND
CHEESE FROZEN, BUT I THINK IT’S GOOD. IT’S SALTY. IT’S LIKE SALTY ICE
CREAM. OH, IT DOES. IT TASTES LIKE MAC AND CHEESE. THE AFTERTASTE REMINDS ME OF MY
KIDS’ DINNER. OH, TRUFFLE. CAN YOU IMAGINE
ADDING A LITTLE TRUFFLE OR
LOBSTER AS JERRY SAID. SO WHAT BETTER WAY TO KICK IT
OFF THE START OF SUMMER? THAT IS THEN WITH SOME ICE CREAM
TODAY. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JOE MARTIN IS HERE
WITH US. SHE MADE IT TREAT. DID YOU GET IT OUT OF YOUR T I KNOW I HAVE LIKE, ALL RIGHT. WELL, I RECENTLY
CHATTED WITH COOL HOUSE. FOUND A CASE WHOSE FROZEN DESSERT COMPANY
BEGAN OVER 10 YEARS AGO AND IT ALL STARTED WITH A SWEET
LOVE STORY. TAKE A LOOK, FULL DISCLOSURE. THIS WAS MY DINNER. I HAD TWO ICE CREAM SANDWICHES FOR DINNER
JILL. IT’S A COMPLETE MEAL. NATASHA CASE IS LIVING THE SWEET
LIFE. SHE AND HER WIFE FREYA
ESTRELLA ARE THE CO FOUNDERS OF SCHOOLHOUSE, A FROZEN DESSERT COMPANY SERVING
UP PREMIUM ICE CREAM PINTS AND NOVELTIES. AN IDEA INSPIRED
BY NATASHA’S TIME IN
ARCHITECTURE SCHOOL. THE LIGHT BULB MOMENT WAS ONE OF
MY PROFESSORS CRITICIZED THIS
MODEL I HAD MADE. HE SAID THAT WHAT YOU MADE LOOKS LIKE THE
LAYER CAKE. SO THAT NIGHT I WENT HOME AND
BAKED IT AS A CAKE AND I WAS
LIKE, I’M HOOKED ON THIS IDEA. EVERYONE WANTS TO CONGREGATE
AROUND FOOD AND IT’S MEMORABLE AND IT’S FUN YOU
TAKING SORT OF A SLIGHT TO YOUR WORK AND
TURNING IT AROUND IS REALLY SUCH
A VALUABLE LESSON. SO AS PART OF THIS FOOD NEEDS
ARCHITECTURE, WEIRD CONCEPT WHICH I WAS BY
THEN CALLING ARCHITECTURE, I STARTED MAKING ICE CREAM
SANDWICHES FROM SCRATCH AND I MET MY CO-FOUNDER FREYA
STROLLER. THE TWO STARTED DATING AND IT
WASN’T LONG BEFORE THE TWO FELL
IN LOVE OVER ICE CREAM. WHAT’S THE DEAL WITH THESE ICE
CREAM SANDWICHES? BECAUSE I BROUGHT ONE ON THE
FIRST DATE, BUT IT TOTALLY
MELTED. SO SHE WAS LIKE, YOU OBVIOUSLY,
IF THEY NEED HELP, NATASHA AND FREYA RESEARCHED THE
FROZEN DESSERT INDUSTRY AND
FOUND THERE WERE NO BRANDS OUT THERE
THAT RESONATED WITH THEM. I THINK AS MILLENNIALS, AS
WOMEN, AS GAY WOMEN, FREYA AS A WOMAN
OF COLOR, JUST LIKE THERE WAS NO STORIES
THERE THAT WERE LIKE, OH,
THAT’S, THAT’S WHAT FEELS LIKE AUTHENTIC
TO US. SO WE THOUGHT, WHY NOT CREATE
THE BRAND THAT WE WANT TO BUY? AND SO IN 2009, THEY CREATED
COOL HOUSE, BUT THE COUPLE NEEDED A WAY TO
SELL THEIR ICE CREAM. LET’S RE INVENT THE ICE CREAM
TRUCK FOR OUR GENERATION. WE BOUGHT A $2700 PIECE OF, YOU
KNOW, ON CRAIGSLIST UH WITH NO
ENGINE. SO WE THOUGHT, OK, WHAT’S THE BIGGEST EVENT THAT
THE TWO OF US CAN THINK OF
COACHELLA MUSIC FESTIVAL? BUT HOW ARE WE GONNA GET A
TRUCK? NO ENGINE TO THE DESERT. BUT WE FIGURED OUT THAT IF WE
JOIN AAA PLATINUM, WE GOT ONE
FREE TWO MILE TOW. SO IN THE MORNING AT COACHELLA
AND THEY TOWED US TO THE DESERT AND THAT THE
LEGEND WAS BORN AFTER THEIR DEBUT AT COACHELLA. THE CO FOUNDERS BEGAN CATERING
EVENTS AND ROLLING OUT THEIR ICE CREAM INTO GROCERY
STORES. THAT MUST HAVE BEEN REALLY
INTERESTING FOR YOUR
RELATIONSHIP. YOU KNOW, YOU’RE GROWING A
BUSINESS. BUT THEN ALSO LIKE I
CAN IMAGINE THERE WERE SO MANY LAUGHS BUT
THEN ALSO SO MANY CHALLENGES. WE’RE
SELLING ICE CREAM, WE’RE
BRINGING PEOPLE JOY. SO IT WAS THIS ALSO REALLY
ROMANTIC WAY TO LIKE BECOME SO
CLOSE, LIKE DRIVING AN ICE CREAM TRUCK
INTO THE SUNSET BUT FOUR YEARS
INTO THEIR BUSINESS, THE COUPLE’S PROFESSIONAL
RELATIONSHIP HIT A BUMP IN THE ROAD AND FREYA LEFT THE
COMPANY. WE JUST STARTED TO LIKE ARGUE
AND SHE WROTE TO OUR ANGEL
INVESTOR. SHE’S LIKE, I CAN’T WORK FOR OR
WITH NATASHA SEND AND I JUST KNEW THAT WAS THE
END. SO WE STAYED TOGETHER AND SHE,
SHE’S STILL MY MENTOR AND TOUGHEST CRITIC AND BIGGEST
CHAMPION. NOW MARRIED TO FREYA WITH TWO
KIDS, NATASHA IS LEADING THE
COMPANY ON HER OWN. SHE’S COMMITTED TO USING HER ICE
CREAM PLATFORM TO GIVE BACK. I HAD NEVER REALLY THOUGHT ABOUT KAS AS LIKE JUST ICE CREAM THAT
CAN BE A CANVAS FOR LIKE, YOU KNOW WHAT WE CAN STAND FOR
TO HELP MAKE THE WORLD A BETTER
PLACE. WE DID THIS FLAVOR FOR PRIDE,
FOR EXAMPLE, ENJOYMENT FOR ALL AND WE GAVE
BACK TO THE OKRA PROJECT WHICH DELIVERS
NUTRITIOUS MEALS TO BLACK TRANS
COMMUNITY. AND IN NEW YORK, COOL HOUSE IS ALSO DOING GOOD
FOR THE PLANET RECENTLY DEBUTING THEIR
ANIMAL FREE DAIRY ICE CREAM TODAY. COOL HOUSE HAS SOLD CLOSE TO 20
MILLION ICE CREAM SANDWICHES AND CAN BE FOUND AT
THOUSANDS OF STORES WORLDWIDE. DO YOU EVER TAKE A MOMENT TO
JUST SAY WE STARTED IN THE BACK
OF A TRUCK WITH NO ENGINE AND NOW WE’RE IN 6000 RETAILERS.
THINK ABOUT BEING A KID. AND LIKE IF I THOUGHT OF, OH, I
COULD BE AN ICE CREAM LADY AND I
COULD DO ALL OF THAT. LIKE THAT’S PRETTY COOL. THIS IS AMAZING. WHAT DO YOU
THINK THIS IS DAIRY FREE? YEAH. SO
IT’S DAIRY FREE. A LOT OF THEM
ARE. SOME AREN’T, SOME ARE AND THERE’S ALL
DIFFERENT CONES AND ICE CREAM SANDWICHES AND AS YOU SAW
IN THE UM IN THE P THAT ISN’T, THAT’S THE DAIRY
FREE ONE. BUT THEY HAVE, THEY’RE COMING OUT WITH ALL
DIFFERENT UM TYPES AND THEY’RE
CONTINUING TO EVOLVE. IT’S SUPER DELICIOUS. AND ALSO UM WHAT A BEAUTIFUL
LOVE STORY THAT THEY MET OVER
ICE CREAM. I LOVE THAT SWEET STORY. A LOT OF PEOPLE TOGETHER. I LOVE
ICE CREAM. IT DOES AND THEY STARTED TO
COACHELLA. I MEAN, IT’S JUST A GREAT STORY OF
GETTING INTO AN INDUSTRY THAT
NOBODY HAD ANY EXPERIENCE IN THE TRAIL AND JUST LOVING IT AND WAS THERE FOR DINNER. I HAD TWO
ICE CREAM SANDWICHES FOR DINNER. THERE’S NOTHING WRONG WITH THAT. ICE CREAM HAS A SPECIAL PLACE IN
DYLAN DRYER’S HEART. YOU REMEMBER WHEN SHE WORKED AT
HER FIRST JOB? DID WE NOT
CONTINUE THE STORY? WHAT’S A GREAT STORY? OK. WHEN
YOU WORKED AT THE ICE CREAM? YES, THAT WAS A GREAT STORY. AND
YOU WERE IN THE MOVIE IN THE
BACKGROUND? OK. WHAT’S THAT ABOUT THE STORY? YOU’RE GONNA
SAY THAT AND SHE GOT FIRED.
YEAH, WE ARE BACK AND NOW TURNING TO
ICE CREAM. BUT WHEN YOU IMAGINE SUMMER’S
FAVORITE TREAT, YOU CERTAINLY DON’T THINK OF IT
AS A HEALTHY FOOD. NO, NO, YOU DO NOT. WELL, THERE’S A WOMAN IN CHICAGO WHO
WAS DETERMINED TO CHANGE THAT
PERCEPTION AND OUR RESIDENT ICE CREAM
EXPERT RECENTLY GOT TO MEET HER. WELL, I GUESS THAT’S ME. ALL RIGHT. I HAVE TO ADMIT I WAS A LITTLE BIT SKEPTICAL OF
A PLANT BASED GELATO. IT CLAIMS TO BE GOOD FOR YOU,
BUT I WAS HAPPY TO TRY IT OUT IN THE NAME OF RESEARCH. OF
COURSE. AND HERE’S THE SCOOP.
NOT ONLY IS KAYLEEN DUNA REDEFINING SWEET TREATS. SHE’S THE FIRST IN HER INDUSTRY
TO MAKE THEM HEALTHIER FOR THE
ENVIRONMENT TOO. ONCE I FELT WHAT IT FELT LIKE TO
BREATHE FOR THE FIRST TIME AND GET THAT FULL
BREATH OF AIR. I THINK IT UNLOCKED SOMETHING
WHERE I JUST WANTED TO KEEP
EXPLORING FOR KAYLEE DUNA LIFELONG HEALTH ISSUES LED HER
ON A MISSION. TAKE ME BACK TO WHY YOU EVER
STARTED EXPLORING PLANT BASED
DIETS. GROWING UP, I SUFFERED REALLY SEVERE CASES
OF BOTH ASTHMA AND ALLERGIES AND SAW ALL THESE
DOCTORS AND SPECIALISTS AND EVERY ONE OF
THEM TOLD ME THIS IS JUST THE
WAY I WAS BORN. BUT THEN WHEN I WAS 20 FIVE YEARS OLD, I WAS LIVING IN
BALI INDONESIA AND EMBARKED ON A
PLANT BASED DIET. KAYLEY SAYS WITHIN TWO WEEKS,
HER SYMPTOMS DISAPPEARED. I REALLY FELT LIKE IT WAS MY
MISSION IN LIFE TO SHARE THIS REALLY POWERFUL
STORY WITH MORE PEOPLE TO LET THEM KNOW THAT YOU REALLY
HAVE MORE AGENCY AROUND YOUR HEALTH THAN
YOU MIGHT REALIZE. SHE EMBARKED ON A CAREER CHANGE
FIRST BECOMING A HEALTH COACH AND INSPIRING OTHERS TO
VIEW FOOD AS MEDICINE. IT WAS VERY, VERY POWERFUL WORK. BUT ONCE I KIND OF A YEAR AND A
HALF IN, I ULTIMATELY FELT LIKE I NEEDED TO MAKE A BIGGER
IMPACT. AND SO IF I COULD REALLY TARGET
THE ROOT CAUSE OF AT LEAST WHAT A LOT OF THESE
PEOPLE ARE SUFFERING FROM. IT’S JUST THE FOOD BEING OFFERED
TO CONSUMERS AND SHE DID TARGETING A RATHER
UNEXPECTED FOOD. HOW DID YOU DECIDE ICE CREAM WAS
THIS NICHE AREA THAT YOU WANTED
TO FOCUS ON? I THOUGHT THAT THAT WOULD BE A
REALLY POWERFUL PLACE TO START BECAUSE
PROVING THAT YOU CAN DO THAT IN A NUTRIENT DENSE WAY
REALLY SHOWS THAT YOU CAN DO IT
PRETTY MUCH ANYWHERE IN 2017, KYLE LAUNCHED SACRED SURF A PLANT
BASED GELATO MADE WITH YOUNG COCONUT MEAT AND PACKED
WITH SUPERFOODS AND NUTRITION. IN A THING OF ICE CREAM, WE’VE
GOT ACTIVATED CHARCOAL, TIGER
NUT FLOUR AND TUNA PURAN. IT, IT SOUNDS HEALTHY,
BUT I DON’T KNOW WHAT THEY ARE. SO WE REALLY TRIED TO RECREATE
THIS NOSTALGIC COOKIES AND CREAM BUT REALLY ONLY WORKING
WITH NUTRIENT DENSE INGREDIENTS. SO OUR HERO IN THAT FLAVOR IS
TIGER NUT FLOUR, WHICH TIGER NUTS ARE ACTUALLY
NOT A NUT AT ALL. THEY’RE THIS ROOT VEGETABLE AND
THEY’RE PACKED WITH RESISTANT
STARCH. SO REALLY GOOD FOR YOUR
DIGESTIVE HEALTH. I LIKE TO COOK AND THEY’RE ARE
CERTAIN HEALTHY INGREDIENTS THAT ARE JUST REALLY
HARD TO MAKE WORK. WHAT WAS THE TRIAL AND ERROR
PROCESS LIKE WHAT MAKES ICE CREAM REALLY RICH AND CREAMY IS
A LOT OF FAT. A LOT OF SUGAR AND GUMS AND
STABILIZERS. AND WE DON’T USE
ANY OF THAT. THIS YOUNG THAI COCONUT MEAT,
IT’S A PULP MATERIAL. SO IT’S GOT A LOT OF EXTRA FIBER
AND THAT’S WHAT LENDS ITSELF TO THE REALLY
RICH AND CREAMY TEXTURE. TWO YEARS LATER, WHOLE FOODS
STARTED STOCKING SACRED SYRUP.
WHAT WAS THAT MOMENT? LIKE? VERY, I WANTED THE PRODUCTS TO WORK. I WANTED PEOPLE TO LOVE IT AND
WE WERE REALLY, REALLY WELL
RECEIVED. BUT THE CHERRY ON TOP KAYLEE NOT
ONLY FIGURED OUT A WAY TO MAKE ICE CREAM
RELATIVELY HEALTHY FOR
CUSTOMERS, BUT FOR THE ENVIRONMENT TOO, I THINK ONE OF THE COOLEST
THINGS IS, IS THE ACTUAL
PACKAGING. I HAD NO IDEA THAT THE REGULAR CARTON
THAT YOU GET REGULAR ICE CREAM IN IS NOT ACTUALLY
BIODEGRADABLE IS NOT RECYCLABLE. HOW IS THIS, THIS CARTON
DIFFERENT? WHAT PEOPLE DON’T RECOGNIZE IS
BECAUSE IT LOOKS LIKE PAPER. THERE’S ACTUALLY A THIN PLASTIC
LINING ON THE INSIDE THAT ACTS AS A MOISTURE BARRIER THAT
ESSENTIALLY RENDERS IT TRASH. AND SO WHAT WE’VE DONE IS WE’VE
REPLACED THAT PLASTIC MOISTURE BARRIER WITH A
WATER BASED BARRIER. SO THERE’S NO PLASTIC AT ALL IN
OUR CONTAINER, WHICH MAKES IT
FULLY RECYCLABLE, COMPOSTABLE AND BIODEGRADABLE
RIGHT AT HOME. COOKIES AND CREAM. AS FOR THE
TASTE TEST LOOKS LIKE A THUMBS UP WHAT’S DOING IN THE MIDDLE WANTED SOME TOO. HEY, IT’S
HEALTHY FOR EVERYONE. UM SO I ASKED KAYLE, WHAT OTHER FLAVORS UH SHE WOULD
LIKE TO MAKE NEXT AND SHE SAID THERE’S BEEN OVERWHELMING
REQUESTS FOR A BERRY FLAVOR AND
A COFFEE ONE. AND AFTER THAT, SHE MIGHT TACKLE
SOME MORE ITEMS IN THE FROZEN
FOOD AISLE. SO WE’VE KIND OF GOTTEN ON THIS
KICK AT OUR HOUSE WHERE, YOU
KNOW, IF YOU FINISH YOUR DINNER, YOU
HAVE DESSERT. AND CALVIN LOVES ICE CREAM. HE IS OBSESSED WITH THIS ICE
CREAM AND I HAVE NO GUILT GIVING
IT TO HIM. SO LIKE IT’S FULL OF THESE
ANTIOXIDANTS AND HEALTHY
INGREDIENTS, NOT FULL OF FAT AND SUGAR. AND HE GETS IN ON IT TOO. HOW ABOUT
IT? AND BOSCO TOO LOOKED LIKE BOY WHO MAY BE THE NEW YORK JETS
BIGGEST FAN. YEAH, FOR GOOD REASON. SO NOT ONLY DOES HE LOVE HIS
TEAM, HE LOVES THEM EVEN MORE
WHEN THEY WIN. BECAUSE EVERY TIME THAT HAPPENS, HE GETS ICE CREAM NBC S JESSE
KIRSCH INTRODUCES US TO THIS LITTLE GUY
WHO’S BECOME A SUPER FAN INCOMPLETE AND THE JETS WILL WIN IT EVERY TIME WE SEE THIS, JOHNNY ROSANNA GETS SOME OF THAT
WHEN YOU GET ICE CREAM. WHAT’S YOUR GO TO THAT SWEET TREAT EARNED THIS SIX
YEAR OLD NEW YORK JETS SUPER
FAN. THE NICKNAME JOHNNY ICE CREAM.
THANKS TO A DEAL WITH DAD. THAT’S BECOME AN ADORABLE VIRAL
SENSATION. MY DAD ALWAYS TAKES ME FOR ICE
CREAM WHEN THE NEW YORK JETS
WIN. HOW MANY TIMES DO YOU THINK MY
DAD IS GONNA TAKE ME FOR ICE
CREAM? A LOT OF TIMES AS THE OFFICIAL ATLANTIC
HEALTH SYSTEMS JETS, KID REPORTER JOHNNY ASKED ROOKIE
CORNERBACK SAUCE GARDNER THAT HARD HITTING QUESTION AT
TRAINING CAMP 62 YARDS FOR THE TOUCHDOWN. TURNS OUT GARDNER WAS SPOT ON
SIX WINS ALREADY THIS YEAR. EVERY ONE FOLLOWED BY A VIDEO OF
JOHNNY TACKLING ICE CREAM. OH, THAT’S A GOOD BITE. HOW WAS THE ICE CREAM WHEN WE BEAT PITTSBURGH? HE MADE ME SIT THERE AND TRY TO
SEPARATE ALL THE BLACK AND
YELLOW SPRINKLER. NO WAY. YEAH, DID NOT SUCCEED. JOHNNY HAD ICE
CREAM SIX TIMES THIS YEAR. ACTUALLY, SEVEN BOWL BELTS, SEVEN BOWLS OF ICE CREAM BECAUSE HE GOT TWO FOR THE
BUFFALO WIN BECAUSE IT WAS SUCH
A BIG WIN. THIS WIN DESERVES A WHOLE ICE
CREAM. T HI, EVERYBODY. SEE JOHNNY BACK AGAIN. LET’S GO.
GUYS, WE CAUGHT UP WITH JOHNNY ICE
CREAM AT BLOOMFIELD, NEW
JERSEY’S ICONIC HOST. ITS KIDS COMING IN AFTER SCHOOL
RECOGNIZED HIM REPEATEDLY. DO YOU KNOW HOW MANY PEOPLE HAVE
SEEN YOU EATING ICE CREAM? I DON’T KNOW ABOUT 8 MILLION PEOPLE. HOW CRAZY IS THAT CRAZY? THAT’S JUST ONE TIK TOK
APPROACHING 9 MILLION VIEWS.
IT’S BEEN PRETTY NUTS. WE CAN’T GO ANYWHERE WITHOUT
SOMEONE WANTING A SELFIE FROM
JOHNNY. NOW THE JETS ARE CHEERING JOHNNY
ON TOO. YOU CAN’T BACK OUT OF THIS DEAL,
CAN YOU? NO, OF COURSE NOT. NO.
TRUST ME. I DON’T WANT TO. DO YOU THINK
YOU’RE BUYING ICE CREAM ON
SUNDAY? OH, YEAH, I’M DEFINITELY BUYING ICE CREAM ON
SUNDAY. I THINK THEY BOUNCED BACK THIS
SHIRT CONFIDENCE AND PRESSURE
FROM A COUPLE OF FANS WHO DEFINITELY
HAVE A LOT RIDING ON THE GAME ETS FOR TODAY. JESSE KIRCH NBC NEWS
BLOOMFIELD, NEW JERSEY. ALL RIGHT, IN CASE YOU HAVEN’T
HEARD JULY IS NATIONAL ICE CREAM
MONTH, WHICH MAKES TOTAL SENSE SINCE IT
HAPPENS TO BE ALSO ONE OF THE HOTTEST MONTHS
OF THE YEAR. OK. SO WHAT BETTER PLACES TO
COOL DOWN THAN AN ICE CREAM
SHOP? AND WE DIDN’T HAVE TO TRAVEL
FAR. THERE’S A BEN AND JERRY’S RIGHT
HERE AT ROCKEFELLER CENTER. SO
HO AND I, I CALL HER SCOOPS, SWUNG
BY TO TEST OUT OUR SCOOPING
SKILLS. ALL RIGHT. YOU KNOW WHAT, JEN?
IT’S A HOT SUMMER DAY. WE’RE SWELTERING, YOU KNOW WHAT
WE NEED. WHAT? ICE CREAM? MY FAVORITE IS COOKIES AND
CREAM. YOU CAN’T GO WRONG WITH A LITTLE
OREO AND CREAM COMBINED. GRAHAM
CRACKER ICE CREAM. IT’S SICK. OK. I THINK WE NEED
TO GO IN. LET’S DO IT. HI, WELCOME. HOW ARE YOU? NICE TO MEET YOU. I’M JENNA. I’M XAVIER. WE’RE THRILLED TO BE
HERE. LET’S GET STARTED. OK, FIRST UP LEARNING HOW TO MAKE A
WAFFLE CONE. OK. SO XAVIER, WILL YOU WALK US
THROUGH? SO YOU JUST, ALL RIGHT. SO YOU
TAKE SOME OF THAT AND YOU JUST SHUT IT DOWN. THAT’S IT. AND YOU JUST CLICK IT AND THEN IT’S GONNA GO FOR SIZZLE SIZZLE. HAVE YOU EVER MET BEN OR JERRY?
I MET JERRY. HE ACTUALLY CAME TO
THE STORE. OH MY GOSH. DO YOU SMELL THAT WHEN THE BEACH? IS IT SCARY? YOU AND NOW HOW DO YOU ROLL THAT? PUT
THAT HERE AND TWIST IT? OH MY GOSH. WE MADE IT. AND NOW YOU PUT IT IN A LITTLE, A LITTLE BIT. IS THAT AN OK CONE? ALL RIGHT. NEXT VICTORIA HELPED US MASTER
THE ART OF THE SCOOP. EACH SCOOP
IS THREE OUNCES. SO THAT’S FROM HERE TO HERE. TAKE IT ROLLS YOU GO. LIKE REALLY? NO, SAD. I DON’T THINK THAT WE DON’T SPIT THAT MUCH. OK. I’M READY TO START CALLING YOU A HOT COP SCOOPS. FINALLY IT WAS TIME TO
OPEN THE DOORS AND SERVE IT UP.
WELCOME. CAN WE HELP YOU? WHAT WOULD YOU
LIKE? EITHER BUTTER PECAN OR
VANILLA VANILLAS ON THIS SIDE HERE?
WOULD YOU LIKE A CONE OR A CUP,
A CUP, PLEASE? SHE’D LIKE A CUP, PLEASE. AND
WHAT WOULD YOU LIKE A CHOCOLATE CHIP COOKIE CHIP COOKIE DOUGH? CHOCOLATE. OK, HERE WE GO. THANK YOU. WAIT AND I NEED A
SPOON. WE’RE JUST GONNA LEAVE THE ICE
CREAM ON YOU MELTING WITH THE THANK YOU. HAPPY NATIONAL ICE
CREAM MONTH. HOW CAN I GET THE STRAWBERRY MARSHMALLOW, STRAWBERRY MARSHMALLOW OVER HERE WHERE I’M GIVING YOU A BIG, DO YOU
WANT TO GO A LITTLE LIKE LITTLE? SHE WANTS LITTLE
CHOCOLATE CHIP COOKIE DOUGH.
YES, PLEASE. I MEAN LOOK AT THAT SCOOP AS PERFECT AS IT CAN BE. WE’RE OPEN. HEY LADIES, WHERE
ARE YOU FROM? I KNEW IT. LET’S SEE WHO’S IS BETTER READY?
HAVE A BITE. DELICIOUS. MINE’S BETTER. WAIT, WAIT, WHAT DO YOU GET YOU? WHAT WOULD YOU LIKE? OK. OK. WAIT, WAIT, WAIT, I WANT
TO SHOW YOU WHAT A PERFECT LOOKS
LIKE HERE. TRY TO LOOK AT IT. I’M TRYING TO OH WAIT, YOU GUYS. THANK YOU FOR COMING.
IS THIS SO FUN TO SEE YOU GUYS? YOU SAW OUR SCOOPING TECHNIQUES?
WE DIDN’T MAKE YOU ONE PENNY. WE
FEEL BAD. BUT HOW DID WE DO IT? GOOD. WHAT TIME OF THE? THANK YOU GUYS. OH MY GOD. I’M SO HAPPY. OH MY GOD. THAT’S SO GOOD. BYE. BYE. OH, SCOOPS. YOU DID IT AGAIN. ALL RIGHT, THANKS SO MUCH TO BEN
AND JERRY’S. HOW MUCH FUN WAS
THAT? REALLY? REALLY, REALLY ATE A LOT. OUR KRISTEN DAHLGREN GOT A TASTE
OF WHAT IT TAKES TO BE A BEN AND JERRY’S FLAVOR
GURU. IS THAT RIGHT? KRISTEN? IF YOU’RE AN ICE CREAM
AFICIONADO, YOU FOR SURE, CRACKED INTO A PINT OF BEN AND
JERRY’S PERHAPS THE COUNTRY’S
MOST FAMOUS ICE CREAM WITH ICONIC
FLAVORS LIKE HALF BAKED AND
CHERRY GARCIA. SO WE DECIDED TO GET A TASTE OF
WHAT IT’S LIKE TO WORK HERE. ARE YOU READY TO MAKE ICE CREAM?
I AM READY. COME IN. NATALIA BUTLER IS KNOWN AS THE
CONCOCTION OF CONCOCTIONS. ONE OF THEIR 14 FLAVOR GURUS
THAT MEANS SHE MAKES AND TASTES
A LOT OF ICE CREAM. DID YOU EVEN KNOW THIS WAS A
JOB? NO. SO FUN FACT, I’M ORIGINALLY
FROM PUERTO RICO. I DID MY BACHELOR’S IN CHEMISTRY
AND LITERALLY I SAW THIS BUILDING THAT SAID FOOD
SCIENCE AND I WAS LIKE, WAIT A MINUTE. IS THIS EVEN REAL LIFE? MY CLASSES RANGE FROM FOOD
MICROBIOLOGY, FOOD PROCESSING,
FOOD ANALYTICS, FOOD CHEMISTRY. WE GO DEEP DIVING IN BY THE
WORLD OF ICE CRYSTALS, WHICH IS ESSENTIALLY WHAT ICE
CREAM IS A FEW YEARS AFTER
GRADUATION, SHE GOT THE CALL FROM WHAT MAY
BE THE HOLY GRAIL FOR TASTE
GURUS. THERE WERE LIKE 700 APPLICANTS
THE DAY THEY CALLED ME. I
LITERALLY SAT IN THE PARKING LOT AND CRIED
FOR LIKE 30 MINUTES STRAIGHT.
HER TEAM IS MOVING, MADE UP OF FOOD SCIENTISTS AND
CHEFS AND MAKING NEW FLAVORS
ISN’T EASY. IT CAN TAKE UP TO TWO YEARS TO
GET FROM IDEA INTO THE FREEZER
OF THESE 200 IDEAS. WHAT ARE THESE 20 THAT ARE GREAT
IDEAS? AND THEN FROM 20 YOU HAVE TO
THINK OF 10 THAT ARE VERY GREAT. AND FROM 10 5 ARE LIKE REALLY,
REALLY DOABLE. NOT ALL FLAVORS
ARE A HIT. PART OF THE FACTORY TOUR IS THE
FLAVOR GRAVEYARD. A MONUMENT TO THE RETIRED OR
DEARLY DEEP HINTED EPIC FAIL. WE HAD THE POPCORN. ANOTHER EPIC FAIL WAS UH POTATO
CHIPS EVEN THOUGH THEY WERE
COATED, THEY STILL GOT SOGGY. BUT NATALIA’S SUCCESSES INCLUDE
TOTALLY UNBAKED NETFLIX AND CHILLED AND DAIRY
FREE TONIGHT DOUGH WHICH SHE SHOWED
ME IN ONE OF THEIR FLAVOR LABS. PART OF THE JOB IS CUTTING INTO
PINTS TO MAKE SURE EVERY SCOOP
IS SUPERB. WE SAY WE HAVE ALMOND, UM
VANILLA SIDE AND A CHOCOLATE
SIDE. WE HAVE COOKIE SWIRLS WHICH YOU
CAN SEE THROUGH RIBBONS THROUGHOUT AND
THEN WE HAVE THE CHUNKS OF MEN. WOULD YOU LIKE TO TASTE WITH ME? THAT’S ANOTHER THING THAT WE DO
AT THE END OF THE WHOLE PROCESS,
WE JUST GO RIGHT IN, WE DELVE RIGHT OUT OF THE P SO WE JUST YEAH, AND WE HAVE THIS. YEAH. SO IT’S LIKE PEANUT BUTTER
ICE CREAM WITH SALTED PRETZEL SWIRL. HOW DID YOU COME
UP WITH THE IDEA OF A PRETZEL
SWIRL? YOU’RE A GENIUS FOR ONE LAST
TREAT. NATALIA. PUT ME TO WORK TO MAKE OUR VERY
OWN TODAY SHOW FLAVOR. IT’S A
MORNING SHOW. YEAH. SO I FIGURE WE’LL START
WITH COFFEE. I LIKE IT OVER TIME. THIS WILL DIP INTO THE ICE ROOM AND THEY WILL, IT WILL GET MORE
AND MORE. BUT IF YOU WANT FOR GOOD
MEASURE, WE CAN ADD A LITTLE BIT MORE NOW THAT WE HAVE OUR BASE. THE
POSSIBILITIES ARE ENDLESS. WE
HAVE ALMOND TOFFEE. WE HAVE SHORTBREAD, WE HAVE
BLONDIE BROWNIES, WHICH ARE
BUTTERY. WE HAVE FIVE CRUST PIZZAS. WE CAN GO CRAZY IN HERE. THE
GOOD THING IS LIKE, WE DON’T
HAVE TO. I’M SAYING THERE’S LIKE, ALSO, I DON’T KNOW
IF YOU TRY THE STUFFY. THERE’S CRUNCHY AND
BUTTERY. I THINK THAT WILL GO REALLY WELL
WITH THAT AS WELL. A FEW EXTRA NUTS FOR THE 9 A.M.
IS THAT ENOUGH OR SHOULD WE
THINK ABOUT? I THINK, I THINK THEN IT’S TIME FOR CARAMEL AND TOAST. DID MARSHMALLOW SWIRLS? MAYBE
NOT THE PRETTIEST PART OF THE
PROCESS. SQUEEZE. THAT’S GOOD. THAT’S GOOD. BUT FINALLY VOILA. SO WHY YOU NAME IT TODAY? SHOW WAKE UP CALL. HEY, I FEEL VERY GOOD. THIS IS LIKE THE
MOMENT OF TRUTH. UH YOU CAN REALLY TASTE THE ICE
CREAM. INCREDIBLE. YOU DID. GREAT. DOCTOR MAYA WARREN IS A
SCIENTIST. I WAS LIKE, I GOTTA DO SOMETHING
THAT LITERALLY MAKES MY HEART
FLUTTER, MAKES MY EYES LIGHT UP, BUT
MAYBE NOT THE KIND YOU THINK I STUDY THE MICROSTRUCTURE
SENSORIAL AND BEHAVIORAL PROPERTIES OF FROZEN AIR RATED
DESSERTS. BASICALLY TO SUM IT ALL UP. I KNOW A CRAZY AMOUNT ABOUT ICE
CREAM AND ALL OF ITS CLOSE
COUSINS. SO WHAT DO YOU DO WITH ALL THIS
KNOWLEDGE YOU HAVE OF OF ICE
CREAM? I MAKE A LOT OF ICE CREAM
FORMULAS. I TROUBLESHOOT. I TRY TO FIGURE OUT YOU KNOW HOW
TO MAKE THE PRODUCTS BETTER. ICE CREAM FOR ME IS LIKE A BLANK
CANVAS. LIKE MOST SCIENTISTS, SHE
COLLECTS DATA. SHE PERFORMS EXPERIMENTS. I LOVE ASIAN FOOD. AND SO I WAS LIKE, OH PEANUT
BUTTER ICE CREAM WITH LIKE A
SRIRACHA SWIRL. DID IT REALLY WORK? SOME THINGS
JUST SHOULDN’T GO IN ICE CREAM. WHAT IS YOUR FAVORITE WILD
FLAVOR? AND WHAT’S YOUR FAVORITE
TRADITIONAL FLAVOR? SO MY FAVORITE WILD FLAVOR IS A
BEET ICE CREAM WITH UM A HONEY
DRIZZLE GOAT CHEESE, SOME PISTACHIOS AND SEA SALT AND
CRACKED BLACK PEPPER. MY TRADITIONAL LOVE IS I’M A
COOKIES AND CREAM LOVER. ICE CREAM COMPANIES HIRE MAYA
FOR HER PALATE AND HER PENCHANT FOR
ELEVATING FLAVORS. AND TODAY I GET TO TRY IT OUT TODAY, WE’RE MAKING YOUR
ABSOLUTE FAVORITE. SO WE ARE
MAKING COFFEE ICE CREAM. THE NO TURN AWAY IN THE BOWL. WE HAVE HEAVY WHIPPING CREAM
COCOA POWDER AND YOUR INSTANT COFFEE AND ALL WE’RE GONNA DO IS
WHIP THAT. AND SO WE GET REALLY NICE. IT’S LIKE 2 TO 3 MINUTES. SO I,
I’VE GOT MY COFFEE WHIPPED
CREAM. AND ARE WE GONNA ADD IT TO OUR
OTHER BOWL? YES. IN THIS BOWL WE HAVE OUR SWEET
AND CONDENSED MILK AND THEN WE HAVE SOME
VANILLA EXTRACT. WE HAVE SOME SEA SALT HOT AS
WELL. AND THEN WE HAVE EVAPORATED
MILK. WHAT WE’RE GOING TO DO IS WE’RE
GOING TO TAKE SPATULA FULLS OF
OUR WHIPPED COFFEE AND GENTLY WE’RE
GONNA FOLD IT INTO THE SWEETENED CONDENSED
MILK MIXTURE. AND NOW WE’RE CREATING OUR
COFFEE ICE CREAM BASE. YOU KNOW WHAT I’M EXCITED ABOUT
TO TRY BECAUSE WHEN I WAS
PREGNANT WITH OLIVER, MY, MY LITTLEST I WANTED COFFEE ICE CREAM SO BAD
THAT I WASN’T DRINKING ANY KIND
OF CAFFEINE. BUT YOU CAN MAKE THIS WITH LIKE
A DECAF INSTANT COFFEE. OF COURSE. YES, YOU CAN DECIDE THE
LIMIT. I LEARNED THAT EVEN TOPPINGS
HAVE SCIENTIFIC NAMES, ANY OF LIKE THE NUTS OR THE
CHOCOLATE CHIPS OR SPRINKLES, THOSE ARE CALLED PARTICULATES. AND THEN IF YOU’RE GOING TO HAVE
ANYTHING LIKE A CARAMEL SAUCE OR FUDGE OR
STRAWBERRY OR ANYTHING LIKE
THAT, THAT’S GOING TO BE CALLED A BET. KEEP LAYERING UNTIL YOU HAVE IT
ALL IN YOUR CONTAINER FOR
STORAGE. AND THEN YOU’RE GOING TO PUT IT, PUT IT IN YOUR FREEZER FOR ABOUT
FIVE HOURS AND THEN YOU CAN
ENJOY. FINALLY IT WAS TIME TO PUT THE
NO CHURN ICE CREAM TO THE TEST. OH, MY GOODNESS. IT’S ICE CREAM. THIS IS WILD. AND GUESS WHAT? YOU MADE IT
YOURSELF. SO THAT MAKES IT EVEN
THAT MUCH MORE SPECIAL. WELL, I COULDN’T AGREE MORE.
THIS HAS PUT A SMILE ON MY FACE.
THANK YOU SO MUCH. YOU ARE SO WELCOME. THANK YOU SO MUCH FOR HAVING ME
AND MAY ALL ICE CREAM LOVERS
CONTINUE TO UNITE. CHEERS TO THAT. YES. CHEERS. OH, I WISH SO MUCH. I COULD HAVE BROUGHT YOU IN THE
ICE CREAM THAT I MADE AND IT’S, IT’S LITERALLY LIKE FOUR OR FIVE
INGREDIENTS. IT’S SO EASY TO MAKE. I ALSO MADE CALVIN JUST PLAIN
VANILLA WITH SOME SPRINKLE
RAINBOW SPRINKLES IN IT WHILE I WAS MAKING MY COFFEE ICE
CREAM. SO HE GOT TO MAKE IT. IT’S A FUN ACTIVITY FOR THE KIDS
TOO. I, I’VE SEEN THIS ON INSTA. SO OUR UM OUR DIGITAL EDITORS WHO ARE
AWESOME AT FINDING NEW THINGS BROUGHT THIS
TO OUR ATTENTION THAT WE ALL GET OUR OWN FEET BECAUSE OF UM SO IT’S GREAT POUPON ICE CREAM WITH NO, NO, NO, NO JOKE. ICE CREAM. THAT IS MUSTARD. AND THE PRETZEL ALI JUST SAID, I WILL SAY THE ICE CREAM PART IS
VERY GOOD. I DON’T KNOW WHY WE
NEED MUSTARD IN IT. I WILL TELL YOU, I THINK AS A
SOCIETY, WE HAVE REACHED THE
POINT WHERE WE’VE DONE EVERYTHING WE
CAN DO WITH ICE CREAM. WHEN IT’S AS HOT AS IT’S BEEN
THIS SUMMER. THE LAST THING YOU WANT TO DO IS
TURN ON AN OVEN. OK. HERE’S THE
QUESTION. WHEN WAS THE LAST TIME YOU
TURNED ON YOUR OVEN? IT’S BEEN A WHILE. OK. THAT’S
WHAT I THOUGHT. SO. WE’VE GOT
YOU A COOL SUMMER TREAT. THANKS TO ONE OF OUR FAVORITES.
CHEF CHEF ALEX GUAN TOELLE. SHE’S THE HOST OF FOOD
NETWORK’S ALEX VERSUS AMERICA. THIS WOMAN
CAN TAKE ON THE ENTIRE COUNTRY. OK? AND BY THE WAY, THIS MONTH, SHE’LL BE FEEDING HUNGRY TO THIS
BAND TO THE US OPEN AND HER
RESTAURANT THERE. I’M GONNA COME. YEAH, IT’S THE
PERFECT RESTAURANT. IT’S OPEN FOR 12 DAYS AND THEN
IT CLOSES. IT’S IDEAL AND IT’S
SUPER FUN. THE US OPEN JUST THE PLACE TO BE. I’M GOING WITH YOU. OH, I’M SORRY, I’M JUST KIDDING WITH ME. OK, TELL US ABOUT THIS. NO, BAK
PIE. WE LOVE IT. YOU DON’T HAVE
TO PUT IT IN THE OVEN. NO, YOU LITERALLY JUST LAYER
STUFF THAT’S DELICIOUS. NOW, WE’VE GOT A HOMEMADE UH
WE’VE GOT A STORE, BOUGHT A
GRAHAM CRACKER CRUST. YOU COULD USE, YOU COULD MAKE IT
HOMEMADE BUTTER. GRAHAM
CRACKERS. OK. GOOD TALK. YOU’RE GONNA PUT A LITTLE BIT OF
GROUND CINNAMON AND SALT ON THE
CRUST ITSELF ON THE, GIVE IT A LITTLE EXTRA FLAVOR. RIGHT. RIGHT. WE’RE LAYERING THE
FLAVORS IN THERE AND THEN I HAVE
SOME PEANUT BUTTER HERE AND I USED CRUNCHY, LIKE CRUNCHY TEXTURE. RIGHT. I LIKE A, ARE YOU A SMOOTH, YOU KNOW WHAT A CRUNCH IN HERE?
YOU KNOW, I LIKE A CRUNCHY ICE
CREAM. A CRUNCHY PEANUT BUTTER ON
VANILLA ICE CREAM, WHICH IS WHAT
YOU’RE GIVING US. YES. SO CRUNCHY PEANUT BUTTER. I ADD
A LITTLE WATER JUST TO, JUST TO LOOSEN THE
TEXTURE A LITTLE BIT BECAUSE THAT’S WHAT WE, THAT’S WHAT WE
LIKE TO DO. WE NEED TO SMOOTH IT. YEAH, WE’RE SMOOTHING. DO YOU
WANT? I LOVE IT. HOW YOU LIKE PLEASE. WE’RE A GOOD TEAM. NOW WHEN LOOK AT THAT, LOOK AT
THIS. YOU HAVE A CINNAMON. OH BOY. OK. YEAH. UM YEAH, WE TALK. ALL RIGHT. SO YOU LOOK GOOD. SO YOU PUT THE LAYER OF PEANUT
BUTTER IN THE FREEZER, RIGHT? TO GET IT A LITTLE FIRMED
UP. AND THEN WE PUT SOFTENED VANILLA
ICE CREAM IN A TOP. HOW SOFT DOES THIS NEED TO BE? OH YOU SEE HOW IT’S SO YOU CAN LEAVE IT OUT WHILE
YOU’RE DOING THE OTHER LAYERS. AND THIS IS, THIS IS A PEANUT BUTTER SMORE
VIBE THAT WE’RE GOING FOR AND THEN WE SPRINKLE
MARSHMALLOWS ON TOP. HOW FUN IS THIS? THIS IS THIS WITH THE KIDS A LITTLE
BROWN SUGAR, BY THE WAY, BROWN
SUGAR ONE EVEN KNOW THE MARSHMALLOWS WOULD MAKE IT
THERE BECAUSE I WOULD EAT ALL OF
THEM. I KNOW YOU ARE ACTUALLY, YOU’RE
TALKING WITH A MARSHMALLOW IN
THE MOST BRILLIANT WAY. OK. WE FREEZE THAT FOR A WHILE.
WE LET THAT FIRM UP. AND THEN WHAT? YEAH. YEAH, WE’RE ADDING
CHOCOLATE ON TOP OF THIS AND
THEN YOU DO THAT. NOW WE ADD CHOCOLATE ICE CREAM
ON TOP THERE. AND AGAIN, IT’S
SMOOTH AND BY THE WAY, YOU COULD DO
JUST VANILLA OR JUST CHOCOLATE, YOU CAN KIND OF SORT OF CHOOSE
ONE. YOU CAN MAKE THIS EASY, HARD, ANY TYPE OF ICE CREAM
FRANKLY. YEAH. AND THEN WE, WE
DO A LITTLE MORE. WE DO SOME CHOCOLATE. AGAIN. YOU NOTICE WE’RE ALWAYS ADDING A
LITTLE CRUNCH A LITTLE TEXTURE. WE DIDN’T TURN ON OUR OVEN, BUT
WE’RE TURNING ON THE CHARM HERE. SURE ARE JUST BY BEING YOU ALICE
AND THEN SOME MARSHMALLOWS WHO COOKS WITHOUT A MEASURING
CUP. THAT’S WHAT I LOVE ABOUT
YOU. THERE’S NO MEASURING, I LOVE IT. DO YOU EVER USE A MEASURING CUP? I REALLY ACTUALLY DO. BUT IN A CASE LIKE THIS, IT’S
LIKE, OH, THERE WAS TOO MUCH
CHOCOLATE. THERE WAS TOO MUCH WHIPPED
CREAM. I HATED IT. THAT’S NOT GONNA HAPPEN. AND THEN WE LAYER THAT, THAT WHIPPED CREAM ON TOP AND
YOU CAN PUT THIS RIGHT BACK IN
THE F AND I, AND I WONDER IF YOU
AGREE. I THINK IT’S WORTH
WHIPPING CREAM. YOU KNOW WHAT I DO AND I LIKE TO
USE UNSWEETENED SO THAT IT KIND OF COUNTERS ALL
THE SWEETNESS. I SEE WHAT YOU WANNA PUT ON TOP,
WHICH IS SOME SEA SALT. AND THEN I LIKE TO WHIP MY OWN CREAM. YEAH. AND YOU KNOW WHAT YOU DID? YOU DID, YOU DIDN’T TURN ON THE OVEN, YOU CAN WHIP YOUR OWN CREAM AND
THEN YOU HAVE THIS ALL ON TOP AND YOU POP IT IN THE
FREEZER AND THEN, OH MY GOD, LOOK, IT’S MAGICALLY
TOO. I GOT THIS FOR YOU FOR YOUR BIRTHDAY. YOU BETTER GIVE ME MORE THAN A
PIE. WELL, DON’T WORRY, THIS IS
AMAZING. THE PEANUT BUTTER IS DELICIOUS.
I LOVE IT. ALEX. WE LOVE YOU. AND YOU CAN GET THESE RECIPES AT
TODAY.COM/FOOD. OK? IF YOU THROW IN THE BACKYARD
BARBECUE THIS WEEKEND, WE’VE GOT
A DESSERT. YOU’VE GOT TO TRY. IT IS AN ICE
COLD. NO BAKE BERRY CREAM. OH MY
GOSH. YOU HAD US AT NO BAKE AND YOU
KNOW GOOD BECAUSE PADMA LAKSHMI
IS HERE. SHE’S MAKING IT. SHE’S THE HOST AND EXECUTIVE
PRODUCER OF BRAVO’S HIT COOKING
COMPETITION SERIES, TOP CHEF WHICH HAS BEEN
NOMINATED IN FIVE AWARDS. AND YES, AND THE FINALE IS
TONIGHT. SO PLEASE WATCH. CONGRATULATIONS. THEY MUST FEEL SO GOOD AFTER
THIS MANY SEASONS TO STILL HAVE
THAT RUN. IT DOES, IT FEELS GOOD AND ALSO
TASTE THE NATION. MY OTHER SHOW GOT NOMINATED FOR
A COUPLE OF CRITICS CHOICE
AWARDS. SO WE GOT YOU SOME CHAMPAGNE TO
CELEBRATE THE QUEEN. YAY. OK. SO TALK TO US. SO TODAY I’M GONNA TEACH YOU HOW
TO MAKE A REALLY, REALLY EASY
CHEERS. CHEERS UM RECIPE FOR BERRY PIE, JENNA. I WANT YOU TO JUST CRUSH
THESE CUPS. ALL YOU DO IS YOU TAKE ABOUT A
CUP AND A HALF, WHICH IS USUALLY ONE OF THOSE
PACKETS OF GRAHAM CRACKER AND
YOU MAKE, SHE’S DOING ADD SOME CUBED BUTTER ABOUT SIX
TABLESPOONS. HOW MELTY SHOULD
THAT BE? IT SHOULDN’T BE THAT MELTY. IT’S
JUST BEEN SITTING OUT BECAUSE YOU GUYS WERE JOKING
WITH MICHELLE WHO I LOVE. THAT’S HILARIOUS. YOU WANNA MIX THIS, THE EASIEST WAY
IS WITH YOUR FINGERS. TO BE
HONEST, YOU WANT TO GET IT TO LOOK LIKE
THAT. THEN YOU JUST DUMP IT ALL IN.
YOU DON’T HAVE TO BE SO
PRECIOUS. AND HERE TOO YOU’RE GONNA PACK.
NOBODY’S EVER CALLED HER THAT
BEFORE IN THAT DRESS. YOU LOOK VERY
PRECIOUS AND THEN YOU JUST WANNA THIS DOWN TO MAKE IT AS FLAT AS POSSIBLE. AND THAT’S YOUR GRAHAM CRACKER
CRUST. YOU CAN BUY THIS TOO. BUT YES,
BUT DO YOU, I DO. SOMETIMES I DO WHEN I’M ON LIKE THE
SUMMER, LIKE SUMMER YOU DON’T
WANNA COOK. I’M NOT A BIG BAKER. SO THAT’S
WHY I LOVE THIS DESSERT. THIS IS
UH VANILLA. I ASSUME THAT YOU’RE JUST
LEAVING OUT AND ALL YOU’RE GONNA DO. I MEAN
WE CAN DO THIS, DON’T YOU WANT IT? YES, I DO. AND THEN ALL YOU DO HERE IS JUST
SMOOTH THIS OUT. YOU CAN USE AN
OFFSET SPASH. DID YOU LEAVE THAT OUT FOR
PROBABLY 20 MINUTES? NOT EVEN 30 BECAUSE YOU DON’T
WANT IT TO BE TOO. SO THAT GOES ON THERE AND THEN YOU PUT THE BUT COME HERE, LET’S GO OVER
HERE. WE’RE MAKING MINIS. YEAH, WE’RE MAKING MINIS. THESE ARE CUTE FOR KIDS. I THINK
WE CAN DO. NOW THE ONE TIP I WANNA TELL
YOU, I KNOW THAT IN YOU KNOW,
JUNE IS EATING HEALTHY MONTH. SO THIS IS DONE WITH ICE
CREAM. BUT WHEN I DO IT AT HOME, I DO
IT WITH VANILLA YOGURT OR BETTER
YET. I DO IT WITH LESSIE WHICH IS
INDIAN DRINKABLE YOGURT. AND I WANNA TALK ABOUT THIS
BECAUSE IT IS HEALTHY. UH INDIAN YOGURT IS CALLED A DIFFERENT WAY. A BILLION AND
41.4 BILLION PEOPLE CAN’T BE
WRONG. LIKE IT’S AN ANCIENT, ANCIENT
PRACTICE. YOU FREEZE IT TOO. CAN
YOU CAN FREEZE IT AND I USE IT IN THIS BERRY
PIE. IT HAS 15 THE BRAND THAT I
LIKE IS THE DELICIOUS. I LIKED IT SO MUCH. I BECAME AN
INVESTOR IN THIS COMPANY. IT HAS 15 BILLION PROBIOTICS. IT, IT HAS THE LOWEST SUGAR OF
ANY DRINKABLE YOGURT AND IT’S DELICIOUS. THE REASON AND I BECAME INVOLVED
IN IT IS BECAUSE THEY SENT ME
SOME STUFF. AND AS YOU CAN IMAGINE, I GET SO
MUCH STUFF SENT TO ME, I JUST PUT IT IN THE FRIDGE. MY
DAUGHTER AND MY NEPHEWS KEPT
REACHING FOR IT. IT WAS GONE BEFORE I COULD TRY
IT THE FIRST ROUND. AND I WAS LIKE, WHY IS THIS SO GOOD?
IT TASTES SO DECADENT. IT’S JUST SO IT DOES. I DARE YOU TO, I WOULD LOVE TO DO THIS WHILE WE’RE HERE. CAN WE PLEASE? AND I FEEL LIKE YOU CAN USE ANY
TYPE OF ICE CREAM FOR THIS TIME.
RIGHT? AND THE ONE THING I WANNA TELL,
YEAH, YOU CAN. THE ONE THING I WANNA TELL YOU
IF YOU’RE SERVING THIS, YOU JUST NEED TO FREEZE IT FOR
EIGHT HOURS AND THEN SLICE IT AND THEN ANY
PIE YOU HAVE LEFT OVER, PUT IT BACK IN THE FREEZER RIGHT
AWAY BECAUSE IT WILL MELT. BUT THIS FEELS LIKE AN ELEGANT
DESSERT. BUT IT’S REALLY JUST, IT’S EASY AND FRANKLY, YOU COULD
JUST BUY THE CRUST AND IT WILL
TAKE ONE SECOND. EXACTLY. OK. YOU’VE JUST, YOU’VE
JUST GIVEN US OUR IDEA FOR THIS TO BE GOOD TODAY.COM/ IT’S YOUR BIRTHDAY. WE’RE MAKING DESSERT USING
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE AT HOME. AND HERE TO SHOW US THE SELF
PROCLAIMED QUEEN OF EASY PEASY.
JESSE SHEEHAN’S HERE. SHE’S RACKED UP QUITE THE
FOLLOWING ON TIKTOK CREATING
DELECTABLE DESSERTS IN NO TIME. AND NOW SHE’S OUT
WITH HER NEW BOOK. IT’S CALLED SACKABLE BAKES,
JESSE GOOD MORNING, TIK TOK LEGEND. THESE ARE BAKING THIS PIE HAS NO BAKE AND I’M
GONNA GET STARTED RIGHT AWAY. THIS IS AN ORANGE CREAM PIE.
IT’S A NO BAKED CREAM PIE WITH A
PRETZEL CRUST. THE FIRST THING WE’RE GONNA DO IS
MAKE A PRETZEL CRUST. WE’VE GOT
OUR BROWN SUGAR. WE HAVE SOME FINELY GROUND
PRETZELS. WE HAVE A LITTLE BIT
OF SALT. I AM A SALTA. I’M JUST GONNA, SO I DO ADD SALT TO PRETZELS, WHICH IS A
LITTLE CRAZY AND I’M GONNA ADD
SOME MELTED BUTTER AND THEN I AM JUST GOING, I’M GOING TO POST THIS TOGETHER
BRIEFLY IF I CAN GET THE TOP ON AND YOU CAN YAY. NOW I WANNA SHOW YOU THIS. THIS
IS A VERY TECHNICAL TOOL. PEEPS. THIS IS THE BOTTOM OF A
MEASURING CUP. I AM USING THIS TO PRESS IN THE
CRUST, WHICH IS SUPER, SUPER COOL AND I KNEW THAT CRUST
WAS DONE JUST SO YOU GUYS KNOW WHEN I COULD
SQUEEZE IT IN MY HAND. AND NOW ONCE THIS IS DONE, I’M
PUTTING THIS INTO THE FREEZER WHILE I MAKE THE FILLING FILLING. THE FILLING IS, IS THIS ORANGE
CREAM FILLING? THANK YOU. THAT’S GOOD. RIGHT. THE SALTY. I’M GONNA KEEP GOING. BUT IN HERE I HAVE MY CREAM
CHEESE. THAT’S WHAT’S GONNA SET
MY FILLING. I’M GONNA ADD SOME SUGAR. I’M
GONNA ADD. THIS IS A CRAZY. WHAT
IS THAT PETE’S? THIS IS DEFROSTED. ORANGE JUICE.
CONCENTRATE. LISTEN TO THIS CRAZINESS AND
THIS IS A LITTLE LEMON JUICE
GONNA POP THAT ORANGE. I TRIED TO MAKE THIS PIE WITH
JUST ORANGE JUICE BECAUSE I
THOUGHT THAT WOULD BE LIKE, OH NATURAL. THAT DID NOT WORK. NOT HAPPENING. SO,
BUT IF YOU ADD THE CONCENTRATE.
YES. YES. YES. NOW I WOULD PUT THIS TOP ON
RIGHT NOW, BUT I’M NOT GONNA DO
IT. SO I’M GONNA KEEP GOING HERE. WE HAVE SOME WHIPPED
CREAM, BELIEVE IT OR NOT. PEEPS.
I WHIPPED THE CREAM IN THE FOOD PROCESSOR, THIS
ENTIRE RECIPE IN THE FOOD
PROCESS, RIGHT? I KNOW THAT’S WEIRD. RIGHT. BUT
YOU CAN DO IT AND I’M GONNA ADD THAT FILLING
TO MY WHIPPED CREAM. SO GORGEOUS. YOU CAN SEE THE
ORANGE EXTRACT IN THERE. IT GIVES IT THESE BEAUTIFUL
LITTLE FLAKES OF ORANGE OR SHOULD I SAY FLECKS MAYBE I
MEAN FLECK AS OPPOSED TO FLAKES. I’M GONNA PUT IT RIGHT INTO MY
CRUST. THIS IS SO COOL. OH MY GOD, I LOVE YOU GUYS SO MUCH. I AM. I OK. LET’S GO. THIS IS GOING INTO
THE FREEZER. PERFECT. HERE WE
GO. ALSO JUST HAVE TO SAY THIS IS
SPECIAL WHIPPED CREAM WITH MELTED MARSHMALLOWS OR FLUFF IN
IT BECAUSE IT STABILIZES THE
CREAM AND IT GIVES A GREAT FLAVOR.
WE’RE MAKING DYLAN’S BIRTHDAY
CAKE IN HERE. WE HAVE FLOUR SUGAR. WE HAVE LE
AND WE HAVE SALT. WE ARE ADDING
SOME SPRINKLES NEXT. OH AND THIS CAKE IS VEGAN. BY
THE WAY, THIS IS A RAINBOW SPRINKLE
BIRTHDAY. THE DRESSING AS WELL DRESSING, THE FROSTING IS NOT VEGAN, BUT I HAVE A CHOCOLATE VEGAN
GLAZE IN MY BOOK THAT YOU COULD
USE. NOW I’M ADDING THE WET
INGREDIENTS. YOU’RE SEEING HOW
FAST THIS IS COMING TOGETHER. IT’S CRAZY. THIS HAS A LITTLE
BIT OF VINEGAR. IT HAS WATER, IT HAS OIL, THE VINEGAR AND THE SODA PLAY
TOGETHER TO GET THE RICE AND TO GET THE TEXTURE WITHOUT ANY
EGGS OR ANYTHING LIKE THAT. THIS IS OUR CAKE BATTER. THIS ONE WE’RE GONNA BAKE. THIS
ONE IS GONNA GO RIGHT IN HERE
AND THANK GOD FOR AL. LOOK AT HIM HELPING ME A LOT. YOU DO. I KNOW. RIGHT. I WOULD. THIS IS GONNA GO INTO A OVEN FOR
45 MINUTES AND PEAS. SO THANK YOU GUYS. IT IS YOUR FIRST TIME ON THE SHOW. YOU. YES. THANK YOU. HER NEW BOOK. IT’S CALLED
SACKABLE BIGS. IT’S OUT NOW AND CHECK OUT JESSIE’S RECIPES. IT’S
TODAY.COM/FOOD. OF COURSE, YOU KNOW, IT’S
SUPERFOOD FRIDAY. SO WE’RE GOING TO TACKLE THOSE
AFTERNOON CRAVINGS TODAY. NUTRITIONIST JOY BAUER IS HERE
SHOWING US HOW NOT HOW TO MAKE, NOT ONE BUT TWO TASTY SNACKS TO
CURB AFTER SCHOOL OR AFTER WORK. HUNGER OR ANY TIME RIGHT NOW RIGHT NOW. SO, JOY. YOU’RE STARTING
WITH NO BAKED BUTTER GRANOLA BARS. WHAT GOES
IN? OH MY GOSH, GUYS, I AM TOTALLY
OBSESSED WITH THESE BARS. I CAN’T KEEP MY HANDS OUT OF
THEM. THEY’RE SWEET. THEY’RE SALTY, THEY’RE CHEWY AND
I’M JUST SAYING THEY’RE GOOD FOR
KIDS. 1 TO 100. TH THIS IS TWO CUPS OF WHOLE
GRAIN OATS. SO WE KNOW ONCE THERE’S OATS IN
THERE, THE ONE THING I LOVE ABOUT THESE
GRANOLA BARS YOU HAVE CONTROL
OVER WHAT GOES IN AND WHAT STAYS OUT. SO THESE ARE
GOOD FOR LOWERING CHOLESTEROL. UM THEY’RE GOOD FOR EVENING OUT
BLOOD SUGARS. I’M ADDING IN JUST A TEASPOON OF
GROUND CINNAMON AND HALF A
TEASPOON OF SALT. THAT’S IT. SO THIS IS GONNA BE
OUR DRY INGREDIENTS PASSING THIS
DOWN TO IAN BAUER AND IT’S ALL ABOUT THE WET
INGREDIENTS NOW. SO HERE THE
STAR OUR CREAMY PEANUT BUTTER. SO WE KNOW WE HAVE HEART HEALTHY
FAT. WE’VE GOT SOME PROTEIN,
SOME FIBER INSTEAD OF OIL OR BUTTER. I’M
ADDING IN HERE JUST A THIRD CUP
OF NATURAL SWEETENED APPLE SAUCE. OUR SWEETENER WILL BE A LITTLE
BIT OF HONEY. HONEY IS GOING TO
GIVE IT STICKING POWER. IT ALMOST ACTS AS A GLUE TOGETHER WITH THE PEANUT BUTTER AND VANILLA EXTRACT. SO THAT’S OUR WET INGREDIENTS. I
MIX THIS TOGETHER AND THEN I’M GOING TO ADD IT IN
WITH OUR DRY INGREDIENTS. I’M GOING TO SAVE SOME TIME. I
WOULD KEEP MIXING. UM YOU GET A BIT OF MICHELLE
OBAMA ORS HERE, BUT IT’S GOING
TO BE NICE AND SMOOTH AND I ADD IN. NO, I’M I’M JUST ACTUALLY SAYING
THAT I’M TRYING TO GET MICHEL, GIVE IT TO YOU IF YOU MAKE THESE
EVERY DAY, RIGHT? AND SO AFTER YOU MIX IN YOUR OAT
COMBINATION, I THEN JUST PUT IN SOME CHOPPED
PEANUTS BECAUSE I WANT A LITTLE
BIT OF TEXTURE. AND ALSO I WANT THE GOOD FROM THE PEANUTS. AND OF COURSE,
YOU CAN SWAP IN ALMOND BUTTER
AND ALMONDS AS WELL. AND SOMETIMES I’M JUST SAYING,
I’M KNOWN TO PUT IN SOME
CHOCOLATE CHIPS. SO THIS GETS ALL MIXED UP AND
I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE. NOW I HAVE MICHELLE OBAMA ARMS. I PUT IT INTO A SQUARE BAKING
PAN JUST LIKE THIS. AND I HAVE PARCHMENT PAPER
UNDERNEATH BECAUSE YOU WANT TO BE ABLE TO EASILY
LIFT IT OUT AND THEN YOU SLICE RIGHT DOWN THE MIDDLE AND THEN
ACROSS SEVEN TIMES, I SHOULD SAY I STASHED THIS
FIRST IN THE FREEZER TO FIRM AND THEN HERE ARE THE BARS. THEY ARE SO UNBELIEVABLE AND YOU
KEEP THEM IN THE FREEZER, THEY
DON’T FREEZE, THEY JUST FIRM UP AND THEY STAY
CHEWY. I HAVE A GREAT BIG BATCH THAT I
SENT TO MY YOUNGEST DAUGHTER IN COLLEGE
AND SHE’S ALREADY REQUESTING
MORE CHOCOLATE CHIP MUFFINS. OF COURSE, WE DO. SO. SO NOW WE’RE DOING UM CHOCOLATE
BANANA MUFFINS. SO FOR THE DRY INGREDIENTS HERE, I HAVE WHOLE WHEAT FLOUR AND I’M
MIXING IN PLAIN UNSWEETENED
COCOA POWDER. COCOA POWDER IS SO GREAT FOR
HEART AND BRAIN HEALTH. LITTLE BIT OF SALT AND A LITTLE
BIT OF BAKING SODA. SO THAT’S IT. SO THESE ARE OUR
DRY INGREDIENTS RIGHT HERE. I’M MAKING A LITTLE BIT OF A
MESS AND NOW FOR THE WET
INGREDIENTS AND THIS IS WHERE THINGS GET INTERESTING DO YOU HAVE THE? OH, DYLAN? I HAVE A LOT. I HAVE
AN ENTIRE BIG DRAWER FILLED WITH
CUTTING BOARDS. I LOVE MY CUTTING BOARD. SOME
LADIES LIKE JEWELRY. I LIKE
CUTTING BOARDS. GEORGIA. OK. SO NOW I HAVE MASHED BANANAS. SO AGAIN, INSTEAD OF LIKE THE
BUTTER AND THE OIL, I HAVE THREE
MEDIUM, RIGHT? MASHED BANANAS. LOADS OF
POTASSIUM. I’M ADDING IN A LITTLE BIT OF
MILK AND A LITTLE BIT. THE SWEETENER
HERE WILL BE MAPLE SYRUP AND HERE I HAVE TWO EGGS AND
AGAIN, I’M ALL ABOUT THAT
VANILLA EXTRACT. AND SO I WOULD MIX THIS UP AND THEN THE WET INGREDIENTS
AGAIN GOES INTO THE DRY
INGREDIENTS AND LOAD IT UP. WE HAVE 20 SECONDS LEFT. CAN WE SEE THE
THE AFTER? OH, YES. HERE WE GO. SO WE, WE’RE GONNA BAKE IT IN
THE OVEN AT 350 JUST FOR ABOUT
20 MINUTES AND I’M GONNA SHOW YOU WHAT THEY
LOOK LIKE. AND SO YOU’LL SEE SOME OF THEM
ARE LIGHTER AND SOME OF THEM ARE
DARKER. AND THAT’S BECAUSE YOU HAVE THE
OPTION OF OMITTING THAT COCOA POWDER AND HAVING A MORE BANANA
BREAD FORWARD TASTING MUFFIN. BUT THEY’RE SO CUTE AND YOU
COULD GARNISH WITH A LIP BEFORE
YOU PUT THEM IN THE OVEN. A LITTLE SLICE OF BANANA AND
THEY ADD THAT SPECIAL SOMETHING THAT IS TERRIFIC. AND THANK YOU AS WELL. THANK YOU.COM/. KITCHEN, RIGHT? HAVE YOU, DO YOU
COOK IN THE HOT KITCHEN YET? NO,
BUT CEREAL. IT’S HOT. OK. SO HOW SWEET IS THIS? NO,
BAKED DESSERT FROM ALEX CORACI, THE EXECUTIVE CHEF AND OWNER OF
BUTTER RESTAURANT HERE IN NYC. ALEX. SHE’S GETTING A LITTLE AGGRESSION. I LOOK OVER AND, YEAH, BY THE WAY, JUST BECAUSE YOU’RE NOT BAKING
DOESN’T MEAN YOU CAN’T GET A LITTLE WORKOUT IN
THE KITCHEN. YOU CAN BREAK A SWEAT, BUT IN A DIFFERENT WAY YOU BURN
THE CALORIES BEFORE YOU EAT
THEM. SO YOU’RE MAKING A CRUST, RIGHT?
I’M MAKING A CRUST. HERE ARE ALL THE FANTASTIC
INGREDIENTS. SO THEY LOOK SO
FRESH AND NON BAK. I JUST CRUSHED UP SOME UH
COOKIES. YOU CAN BAKE, YOU CAN
BAKE HOMEMADE COOKIES. UM BUT WHY DO THAT WHEN WE CAN
MAKE, WHEN WE CAN JUST BUY SOME
STORE BOUGHT? YOU CRUSH THEM WITH A ROLLING
PIN IN A BAG, RIGHT? WOULD YOU
OPEN THE BAG? MAGIC MAN. THESE ARE JUST STRAIGHT BUTTER
COOKIES. THEY’VE GOT SOME SPRITZ COOKIES.
SNICKER DOODLE NOTES. I LOVE THE TASTING THAT’S
GOING ON IN HERE. YEP. RIGHT IN THERE WITH, THIS IS THE NO BAKED CHEESECAKE,
RIGHT? THIS IS THE CRUST. WOULD YOU
PLEASE STIR AND I’M GONNA ADD AND, AND, AND SOME TOASTED
ALMONDS. YOU COULD JUST, YOU COULD SKIP
THE NUTS BY THE WAY, IF YOU
WANTED TO, IF YOU’RE NOT, IF YOU’RE NOT
INTO THAT, YOU MIX IT IN AND THEN WHAT
HAPPENS IS WE COME OVER HERE AND
WE JUST PRESS IT IN. SO I START BY PRESSING THIS
CREAM CHEESE AND NUT AND COOKIE
MIX AND THEN CHECK IT OUT. COME ON, YOU CAN DO THIS. PRESS THAT RIGHT IN THERE. LOOK AT THIS, I’VE GOT YOU GUYS.
NOW WE’RE NOT BAKING BUT WE’RE COOKING. LOOK AT THIS,
I’VE GOT ONE ON THE CRUST AND
ONE PRESSING IT IN AND USING THE BOTTOM OF THAT,
UM, MEASURING CUP JUST NUTS, THE CRUSHED COOKIES AND THE
CREAM CHEESE AND YOU REFRIGERATE
THAT UNTIL IT SETS, YOU DON’T NEED TO COOK IT AND IT
HAS NO BUTTER IN IT. YOU JUST DID A GREAT JOB
CURSING. SO YOU REFRIGERATE THIS OR NO, YOU REFRIGERATE IT LIKE THIS TO
LET IT FIRM UP AND THEN WE JUST LITERALLY PADDLE A
LITTLE BIT MORE CREAM CHEESE. A POUND OF CREAM CHEESE WHICH IS LIKE A FRESH ORANGE JUICE. YOU WANT TO
ADD THIS? WHAT IS THIS CONDENSED
MILK? SO THINK OF IT KIND OF LIKE A, A
COUSIN OF KEY LIME PIE. SO WE JUST GOT ORANGE JUICE,
CREAM CHEESE AND CONDENSED MILK.
LOOK AT YOU. YOU’RE REALLY A LITTLE BAKER AT
HEART. IT’S FUN. I LOVE IT. I SELL THIS STUFF. BUTTER DESSERT. NO, WE, WE BAKE AWAY. THIS IS
THE STUFF I DO AT HOME. SO THEN
THAT’S THIS RIGHT? ONCE IT’S JUST MIXED TOGETHER AND WE JUST GO HOW EASY THIS IS. YOU POUR IT
IN. THIS IS NOT TO SET FOR A
LITTLE WHILE. YEAH, YOU PUT IT IN THE FRIDGE
AND LET IT SET FOR A WHILE AND
THEN FOR THE SAUCE, A LITTLE ORANGE JUICE AGAIN. WATER. I LIKE TO REPEAT THE SAME
INGREDIENTS. SO IT’S NOT, IT’S
HEALTHY. YEAH, I THINK IT’S HEALTHY. IT’S
VERY HEALTHY. IT’S A LITTLE BIT CALORIC BUT
IT’S VERY HEALTHY. THEN JAM WITH FRESH FRUIT IS
ALWAYS A GREAT THING. SO WE JUST, I’D PUT SOME LEMONCELLO IN THIS
SOMEHOW YOU COULD. AND THEN THIS
IS ACTUALLY NO BAKE. YOU MEAN THIS IS EVEN
EASIER THIS PIE STORE BOUGHT OF FRESH BOUGHT
CRUST, RIGHT? YOU DROPPED THE SOFTENED ICE
CREAM. I CHOSE STRAWBERRY. YOU DO NOT NEED TO BAKE. THIS IS SOFTENED STRAWBERRY ICE
CREAM IN A STORE BOUGHT CRUST.
WE MIX IT TOGETHER WITH JAM AND STRAWBERRIES. WE
FREEZE THIS PIE UP AND YOU COULD
USE. I MEAN LITERALLY THIS IS ICE
CREAM AND PIE. FREEZE IT UP, STRAWBERRIES AND JAM TOPPED ON
TOP. DELICIOUS. CHECK THIS OUT WHEN IT FIRMS UP. LOOKS LIKE THIS, RIGHT? A COUPLE
STRAWBERRIES ON TOP. COME ON
BABY. CAN YOU DRIZZLE ME? IS THAT BALSAMIC BALSAMIC ALEX? YOU DID IT AGAIN. THIS IS
DELICIOUS. IT’S SO EASY. THANK
YOU SO MUCH FOR THESE RECIPES HAD TODAY.COM/BOOTH. OUR FRIEND SADAT IS BACK TO SHOW US TWO EASY
RECIPES TO CLOSE OUT SUMMER AND
IN THIS HEAT. THE BEST PART IS THERE’S NO
COOKING INVOLVED. GOOD MORNING. I’M I ALWAYS SEE YOU ON INSTAGRAM. I’M SO HAPPY YOU’RE, YOU’RE BACK
AND, AND COOKING FOR US BECAUSE
YOUR LOOKS SO DELICIOUS ALL THE TIME. I’M
SO HAPPY TO BE HERE. I WANNA ALWAYS CREATE REALLY
EASY HEALTHY RECIPES. NO OVENS
REQUIRED HERE. SO THEY’RE PERFECT FOR THE END
OF SUMMER. THIS LOOKS YUMMY.
WHAT IS THIS? SO THIS IS MY CHILLED CHICKPEA
SALAD. SO WE’RE EASY TO MAKE. I LOVE RECIPES WHERE YOU JUST
KIND OF THROW EVERYTHING IN ONE
BOWL, MIX IT UP, LOTS OF FLAVORS, LOTS OF
TEXTURES. SO WE’RE GONNA START WITH SOME
DICED CUCUMBERS. OK. SO WE CAN JUST GO AHEAD AND DICE
IT. I KNOW WE’RE ON TV. SO I’M
GONNA JUST DO MY LITTLE. I KNOW. THANK YOU, CRAIG. WHAT DO YOU THINK WHILE YOU TALK? YES, I’LL DO THE PRO. SO YOU CALL THEM CHICKPEAS. IS THERE, IS THERE A DIFFERENCE
BETWEEN, BETWEEN THE CHICKPEA AND THE
GARBANZO BEAN OR IS THAT THE
SAME? IT’S THE SAME THING. IT’S THE SAME THING. AND YOU
KNOW WHAT? I AM NOT ABOVE A
CANNED CHICKPEA. I LOVE A CANNED CHICKPEA THEM FIRST. YOU DO. SO FOR THIS
RECIPE. DEFINITELY RINSE AND DRAIN THEM,
BUT THEY’RE EASY. THEY’RE
ACCESSIBLE. THEY’RE AFFORDABLE. YOU CAN FIND THEM.
SO. WOW, BEAUTIFUL. THANK YOU
DYLAN. OK, GREAT. SO WE’VE GOT OUR UH
DICED TOMATOES ALREADY IN HERE.
SO WE’RE GONNA DO THAT. WE’RE GONNA ADD OUR TOMATOES. I’M WEARING ALL WHITE. NOT A
GOOD CHOICE. DUMP THAT IN THERE. WE’VE GOT SOME DICED
RED ONIONS AND THEN I’M GONNA GO IN WITH MY
CHICKPEAS AGAIN. DRAINED AND
RINSED R RIGHT IN THERE. DOES IT MATTER
WHAT KIND OF TOMATO YOU USE? YOU KNOW, I WOULD ACTUALLY PREFER FOR YOU
TO USE A REALLY NICE RIPE TOMATO IF IT’S IN
SEASON EVEN BETTER. BUT YOU CAN USE GRAPE TOMATO,
CHERRY TOMATO, WHATEVER GETS TO YOU. OK. OK. GREAT. SO WE’RE GONNA ADD SOME LIME
JUICE STILL AND I’M GONNA MAKE
YOU JUST DO THAT BECAUSE YOU’RE BROKE. THERE YOU GO. AND THEN NOW THIS IS MY FAVORITE
THING. AFTER WE ADD SOME LIME JUICE,
SOME OLIVE OIL, WE’RE GONNA ADD
SOME CHOPPED MASALA. SO CHOPPED MASALA IS A SPICE
BLEND THAT’S REALLY COMMON IN
INDIAN STREET FOOD. IT’S DELICIOUS. IT’S GOT CUMIN IT UP. I WAS JUST ABOUT TO SAY I DIDN’T
SEE THAT COMING. IT’S A LITTLE, A LITTLE SAVORY THAT YOU CAN GET IT ONLINE. HONESTLY,
THE INTERNET IS BFF. YOU KNOW WHAT I’M SAYING? VERY HEALTHY AND LOOK LIKE IT’S
PACKED WITH PROTEIN. IT’S GOT
LOTS OF VEGGIES TEXTURE, THAT CILANTRO, LITTLE
SALT, LITTLE FRESH AND THIS IS ALL REALLY, REALLY AMAZING. SO YOU LIKE IT, IT’S, IT’S REFRESHING. WE LOVE IT AND THAT GIVES A
LITTLE SPICE, A LITTLE SPICE, A
LITTLE KICK. AND NOW ANOTHER REALLY EASY NO BAKE
RECIPE. I LOVE CARROT CAKE, BUT
SOMETIMES I JUST DON’T WANNA
TURN MY OVEN ON. YOU KNOW WHAT I MEAN? SO THESE HAVE BECOME MY NEW
CARROT CAKE, BEST FRIEND. SO FIRST WE’RE GONNA GRATE SOME
CARROTS, BY THE WAY, EVERYTHING COMES TOGETHER IN A
BLENDER SO YOU CAN GRATE YOUR CARROTS USING A
BOX GRATER. WE’VE GOT SOME UNSWEETENED
SHREDDED COCONUT IN HERE AT OUR CARROTS. IF YOU GOT YOU GUYS FOLLOW ME ON
INSTAGRAM, YOU KNOW, I DON’T STOP TALKING ABOUT
DATES. I LIKE IT ALL I DO. IT’S LIKE ALL I TALK ABOUT IT’S
GETTING NOT NORMAL UM DATES IN THE WE’VE GOT BEFORE YOU PUT IT IN THERE. I DEFINITELY PUT THEM. I’M USING MY JEWEL DATES WHICH
ARE REALLY SWEET. THEY’VE GOT A
NICE JUICY FLUSH, SOME CASHEWS FOR THAT REALLY
NICE BUTTERY BASE AND THEN ALL OF THE USUAL SUSPECTS
WITH CARROT CAKE. WE GOT SOME CINNAMON, SOME
GROUND GINGER, SOME SALT AND VANILLA EXTRACT AND THEN WHAT I LIKE TO DO, IT’S
KIND OF FUN TO GET YOUR KIDS
INVOLVED AS WELL. YOU GET THIS DOUGH BLEND IT
UNTIL IT’S NICE AND PULVERIZED. AND NOW WHAT ABOUT THIS? I DO LIKE IT. THAT IS THE ACTUAL SHOCK ON RIGHT NOW. MAKE THEM INTO LITTLE BITES,
WAIT AND ROLL IT CAKE. AND SO YOU KNOW
WHAT I LIKE TO DO, GET SOME
NICE, LIKE MIXED SALTED NUTS. YOU CAN USE YOUR FAVORITE. I’M
USING PISTACHIOS AND PECANS HERE
BUT USE YOUR F AND THEN YOU CAN JUST ROLL IT IN
THE NUTS. THIS GIVES A NICE
LITTLE LIKE SWEET AND SALTY SITUATION. YOU
KNOW, I LOVE A LITTLE SWEET AND SALTY.
NO. B IT’S SUPER EASY TO MAKE IT. IT’S REALLY DELICIOUS. IT’S ALSO
FUN TO GET THE KIDS INVOLVED
WITH MAKING IT RIGHT HAND IS LIKE MY GIRL CRUSH AND MY
INSPIRATION, EVEN THOUGH SHE’S LIKE YOUNG
ENOUGH TO BE MY CHILD. LIKE WHEN I FIRST MET HER, SHE
WORKED FOR BC AND SHE WAS LIKE GLOWING AND YOU KNOW, ME, I WENT UP TO
HER, I’M LIKE, WHAT DO YOU DO?
LIKE HOW DO YOU LIKE THE WATER? AND THEN SHE STARTED INTRODUCING
US TO HER COOKING. WE’RE LIKE, THIS IS WHY SHE IS
SO GLOWY. I LOVE IT. DELICIOUS. IT ALSO KIND
OF TASTES LIKE OATMEAL COOKIE
DOUGH. IT’S A DEFINITE COOKIE DOUGH
VIBE, RIGHT? BECAUSE IT’S REALLY CHEWY. IT’S CRUNCHY. 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.
1 Comment
Looks delicious