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MASHAMA BAILEY HAS BECOME ONE OF
AMERICA’S MOST DISTINGUISHED
CHEFS. SHE’S WORKING IN KITCHENS FROM
FRANCE TO RIGHT HERE IN NEW YORK
CITY. BUT IT WAS HER LOVE OF SOUTHERN
COOKING THAT LURED HER BACK TO
THE SOUTH. WE’RE GONNA COOK WITH HER IN A
MINUTE. BUT FIRST A LOOK AT HER
CULINARY JOURNEY, ALL THESE BREAKFAST ITEMS ARE
REAL IMPROVEMENT. LIKE THEY REALLY KIND OF BOOST
UP THE MENU IN A REALLY GOOD WAY
AND IS SO HAPPY. MASHAMA BAILEY HAS MUCH TO BE
HAPPY ABOUT THESE DAYS. AT 48 CHEF BAILEY’S CAREER IS
BOOMING A DOUBLE JAMES BEARD AWARD
WINNER, INCLUDING OUTSTANDING
CHEF. HER DEBUT RESTAURANT THE GRAY IN
SAVANNAH, GEORGIA IS A
DESTINATION AND SHE RECENTLY OPENED TWO MORE
EATERIES IN AUSTIN, TEXAS. WE CONNECTED WITH THIS CITY JUST
LIKE WE CONNECTED WITH SAVANNAH. AUSTIN WAS A GOOD FIT. A NEW
YORK CITY GIRL WHO SPENT HER
FORMATIVE YEARS IN GEORGIA. CHEF BAILEY IS A FRENCH TRAINED
CHEF WHO LEANS HARD INTO HER
SOUTHERN ROOTS. MY MOM IS SOUTHERN AND SPENT A
LOT OF SUMMERS THERE. I’VE BEEN PRETENDING TO BE
SOUTHERN ALL MY LIFE. YOU KNOW, I JUST LOVE, I LOVE
THE CAMARADERIE OF THE SOUTH. I
LOVE MY FAMILY’S HISTORY AND I LOVE HOW IT SHINES THROUGH IN FOOD. AND IT WAS THAT TIME SPENT IN
HER GRANDMOTHER’S KITCHEN, WHICH MADE CHEF BAILEY FALL IN
LOVE WITH COOKING. SHE COULD TURN SOMETHING OUT OF
NOTHING. SHE ALWAYS HAD A POT ON
THE STOVE. IT CAME FROM SO MUCH LOVE AND IT DIDN’T REALLY COME FROM
LIKE THIS IN ABUNDANCE OF
HAVING. IT WAS LIKE WHAT SHE HAD SHE
SHARED AND I REALLY TRIED TO EMBODY
THAT AFTER AN INTERNSHIP IN FRANCE IN
A SHORT STINT AS A PERSONAL
CHEF, SHE LANDED A SOUS CHEF POSITION
IN NEW YORK CITY. MY MOST TRANSFORMATIVE TIME ME
BECOMING SERIOUS ABOUT THIS PROFESSION WAS MY TIME AT PRUNE. I THINK WORKING FOR GABRIELLE
HAMILTON WAS VERY EYE OPENING. HER FOOD
WAS VERY COMFORTING, VERY
CLASSIC. AND I THOUGHT THAT I WAS BECOMING NOT ONLY A BETTER
CHEF IN THAT ENVIRONMENT BUT A
BETTER PERSON AND IN A MALE DOMINATED FIELD, IT WAS MOSTLY WOMEN WHO IMPACTED
CHEF BAILEY’S CULINARY JOURNEY UNTIL SHE
PARTNERED WITH JOHNNO MORRIS SANO IN THE GRAY. WHEN I MET JONO, IT WAS KIND OF SERENDIPITOUS. IT
WAS LIKE, OH, WAIT, I LIVED IN
SAVANNAH AS A KID. I WANT TO MOVE TO THE SOUTH. I WANT TO BE AN EXECUTIVE CHEF
AT A RESTAURANT. OK, LET’S GO
SEE WHAT THIS IS ABOUT. BUT THE LOCATION JONO CHOSE FOR
THEIR JOINT VENTURE GAVE CHEF
BAILEY SOME PAUSE. I’VE NEVER SEEN A JIM CROW EVER
BUS STATION BEFORE IT WAS
SEGREGATED. IT HAS A DARK HISTORY BUT ME STANDING IN THE
SEGREGATED WAITING ROOM FOR
COLORED PEOPLE. I FELT LIKE THERE WAS SOME GOOD
VIBRATIONS IN THAT SPACE AND I FELT LIKE I WAS GONNA DO GOOD
THINGS THERE. AND I WANTED TO TRY, THEY CHRONICLED THAT JOURNEY
TOGETHER IN THEIR MEMOIR, BLACK
WHITE AND THE GRAY. THE STORY OF AN UNEXPECTED
FRIENDSHIP AND A BELOVED
RESTAURANT ORDER FIRE, MEATBALL CLAM AND A TOAST. AND THAT BELOVED RESTAURANT
FEATURED IN NETFLIX’S CHEF’S TABLE CONTINUES
TO DELIGHT DINERS WITH FRESH SOUTHERN INGREDIENTS
ALONG WITH SPECIAL TOUCHES FROM CHEF
BAILEY’S CHILDHOOD. AFTER THE GUESTS HAVE DINNER, WE CLEAR THEIR PLATES AND WE
GIVE THEM A THRILL. LOCALS WOULD COME IN AND BE
LIKE. BUT YOU KNOW WHAT A THRILL IS
WHAT THAT MADE ME FEEL GOOD BECAUSE THEY UNDERSTAND THAT I
HAVE ROOTS HERE. IT’S A LITTLE PART OF MY HISTORY
ON THE PLATE. OH MY GOD. WE’RE SO EXCITED THAT
YOU’RE HERE. I’M JUST SO IN AWE OF WHAT
YOU’VE, WHAT YOU’VE CREATED. UM IT’S LIKE ROOTS AND WINGS,
MAN. YOU HAVE IT ALL. YOU SAID YOUR MOM DIDN’T WANT
YOU TO BECOME A CHEF INITIALLY.
NO. ARE MY FATHER? THEY BOTH THOUGHT THAT IT WAS
DOMESTICATED POSITIONS AND THEY JUST FELT LIKE I WAS
GONNA BE BROKE FOR THE REST OF
MY LIFE. SO, SO WHAT DO THEY THINK? THEY THINK THEY, THEY’RE VERY
PROUD, VERY PROUD. YOU KNOW, I, I, WHAT I LOVE IS
THAT YOU’RE WHAT, FIRST OF ALL,
YOU BROUGHT US THRILL BUT YOU LEARNED ALL OF YOUR,
YOUR LOVE OF COOKING FROM YOUR
GRANDMA. YEAH, BECAUSE IT WAS, YOU KNOW,
WE DIDN’T HAVE MUCH AND WE UM
WELL, LET ME TELL YOU WHAT A THRILL. A THRILL IS. SOMETHING THAT WOMEN FROM THE
NEIGHBORHOODS IN SAVANNAH WOULD MAKE FOR THE
CHILDREN OF THE NEIGHBORHOODS IN SAVANNAH
AND USUALLY MADE OF VERY INEXPENSIVE INGREDIENTS
LIKE KOOL AID, SUGAR, WATER, MAYBE LIKE IF YOU
SPENT 25 CENTS A THRILL INSTEAD
OF 10 CENT, THEN YOU WOULD HAVE FRUIT
COCKTAIL IN IT OR SOMETHING LIKE THAT. BUT IT WAS, I MEAN, THE SAVANNAH
SUMMERS ARE BRUTAL AND THEY LAST
FOREVER. AND SO IT’S REALLY NICE IN THE
SUMMER TIME WHEN THE HUMIDITY IS
HIGH AND THE HEAT IS HIGH THAT YOU
CAN ACTUALLY HAVE SOMETHING TO
COOL YOU OFF IN THIS ONE. THAT’S A GRAPE
FRUIT, PINK GRAPEFRUIT, FRUIT, SOME GRAPEFRUIT JUICE. AND UM
THIS IS NOT, WE DON’T DO KOOL
AID AT THE RESTAURANT JUST TO CLARIFY. I’M GONNA TELL YOU WE HAD A FEELING WE DID OUR BIRD BIRD WINNING CHEF. SO IT’S JUST GRAPEFRUIT JUICE, A
LITTLE BIT OF SYRUP, UM SIMPLE
SYRUP, SUGAR AND WATER AND UM SOME GINGER. BOYS TO BEIGNETS AND EVERY SINGLE THING IN
BETWEEN. AND OF COURSE, ONE OF THE MOST
LEGENDARY RESTAURANTS HERE IS
COMMANDER’S PALACE. THIS WOMAN RIGHT HERE, MEG BICKFORD IS THE EXECUTIVE
CHEF WHO IS NOT ONLY CREATING UNFORGETTABLE
FOOD BUT LASTING MEMORIES. TAKE A LOOK. ONLY IN NEW ORLEANS IS YOUR MEAL ACCOMPANIED BY A
THREE PIECE BAND IN A SECOND LINE THROUGH
THE RESTAURANT. OR AT LEAST THAT’S THE TRADITION
AT WORLD FAMOUS COMMANDER’S
PALACE OPENED IN 1893. IT’S A NEW
ORLEANS INSTITUTION CHEFS FROM
PAUL PRUDHOMME TO EMER GOI HAVE CREATED STAPLES IN THE
KITCHEN, BUT NOW THERE’S A NEW TOP CHEF
AT THE HELM. BICKFORD MADE HISTORY IN 2020
WHEN SHE WAS NAMED THE FIRST FEMALE EXECUTIVE
CHEF OF COMMANDERS. AFTER STARTING HER CULINARY
JOURNEY BACK THERE IN 2008, I STARTED AS A GARAGE COOK. I WAS WORKING HOT APPS AND SALADS. UM STRAIGHT OUT OF CULINARY
SCHOOL AND FOOD HAS ALWAYS BEEN
HER BIGGEST MOTIVATION. I GREW UP IN A BIG SOUTH
LOUISIANA FAMILY. MY FAMILY, WE GRIEVED OVER FOOD, WE CELEBRATED
OVER FOOD. I JUST KNEW THAT THAT NEEDED TO
BE A BIG PART OF MY LIFE. HER CULINARY STYLE IS INSPIRED
BY THE RICH CULTURE AROUND HER. LOUISIANA IS THE SPORTSMAN’S
PARADISE, RIGHT? SO WHAT WE HAVE ACCESS TO
PRODUCE AND SEAFOOD AND GAME IS
KIND OF UNMATCHED. WE IN THIS HISTORY ARE SO LUCKY TO BE HERE
BECAUSE THE CITY CELEBRATES WHAT
WE DO JUST SO WHOLEHEARTEDLY. THE SAME
WAY THAT THE CITY CELEBRATES
MUSIC EVERY DAY. CHEF MEG BRINGS HER
LEADERSHIP SKILLS TO THE TABLE. THIS RESTAURANT IS A PLACE OF
LEARNING. HEY, CHEF, WHAT CAN I DO FOR
YOU? CHEF MEG HAS THIS KIND OF
GRIT IN HER HUSTLE. SHE LISTENS TO HER TEAM. SHE
CELEBRATES THEIR, THEIR
ACCOMPLISHMENTS. BUT IF SHE SEES A DEFICIENCY,
SHE’S GONNA THROUGH THAT. SHE’S REALLY ONE OF THE BEST
ROLE MODELS THAT I COULD HAVE
EVER ASKED FOR. UM SHE’S ALWAYS ENCOURAGING ME
TO TRY NEW THINGS AND TO JUST DO BETTER AND IT REALLY IS A RECIPE FOR
SUCCESS. I WANT TO CREATE A MEMORY FOR
SOMEONE THAT WHEN THEY THINK ABOUT IT OR THEY
SMELL BREAD PUDDING, IT BRINGS
THEM HERE. THEY COULD JUST BE IN THIS
MOMENT AND BE HERE AND LET US WORRY ABOUT
EVERYTHING ELSE AND YOU JUST SIT AND ENJOY. UM CAN WE JUST LOYALTY TOAST? IT’S ABOUT TIME. THE FIRST FEMALE CHEF OF MAN, YOU MADE THIS COCKTAIL FOR US. WHAT IS THIS CALLED? THE TEQUILA MOCKINGBIRD NUMBER
TWO. SIMPLE BUT FANTASTIC AND GREAT FOR THIS KIND OF
WEATHER. CHEERS TO YOU. N OH MY GOD, ME LEMON CHOW OUT. LITTLE BETTER. COME ON. PUT THIS DOWN. YOU KNOW, LIKE MY BIG GIRL
COCKTAILS, RIGHT? ALL RIGHT. WHAT ARE YOU COOKING
UP FOR US? SO WE’RE GOING TO DO ARMSTRONG EGGS. THIS IS ONE OF MY ALL TIME
FAVORITE BRUNCH DISHES THAT COMMANDER
LOOKS LIKE YOU PUT THE TRINITY
IN THERE. WE PUT TRINITY IN THERE. OF
COURSE, ALL GREAT THINGS START
WITH THAT. WE’RE GOING IN WITH SOME GARLIC.
THAT’S A LOT IS GOING IN WITH HOW YOU KNOW A LOT AGAIN AND WE’RE GOING TO COOK ALL THIS
DOWN TO, IT’S OPAQUE. RIGHT. SO
LITTLE TRANSLUCENT. THEN WE’RE GOING TO ADD ONE OF
MY FAVORITE INGREDIENTS TO OUR
RED BEANS. PICKLED PORK. HOW DO WE DON’T KNOW WHAT FOR ME? SO, IT’S KIND OF LIKE SALTED
PORK. OK. SO IT’S GOING TO SEE A
LOT OF THIS POT. SO WE’RE NOT GOING TO ACTUALLY
SEASON OUR BEANS UNTIL THEY’RE
NICE AND TENDER. I’LL HELP YOU. THANK YOU. AND THAT GO OUR RED
BEANS. THOSE ARE UNCOOKED. YOU
JUST POP THEM IN. RIGHT. I OVERNIGHT. EXACTLY. RIGHT. SO
THEY DON’T TAKE, YOU KNOW, ALL
DAY TO COOK. WHAT’S GOING ON WITH THAT? THAT, THAT’S SOME CHICKEN STOCK,
RIGHT? SO WE’RE BUILDING LOTS OF
FLAVORS HERE WITH OUR TRINITY,
WITH OUR GARLIC, WITH OUR JALAPENOS, OUR CHICKEN STOCK, OUR PICKLED
PORK. WE’RE GOING TO LET THIS COOK FOR
HOURS AND HOURS NOW. SO WE’RE MOVING ON. SO WE HAVE HERE. THIS IS A DIRTY RICE CAKE. SO
WE’VE GOT TRINITY AGAIN. LOTS OF GARLIC, HOUSEMAID SMOKED
ON DEWY SAUSAGE AND OUR LOUISIANA POPCORN RICE. OK? FORM THAT INTO A CAKE. WE’RE
GOING TO GO OVER HERE. WHAT,
WHAT IS THAT ON THERE? THIS IS OUR RED BEANS. OH WE
PURE THEM. SUPER, SUPER. RIGHT? SO THEY’RE NICE VELVETY. WAIT, LOOK WHAT’S
HAPPENING. LOOK AT THAT. YES. YES. AND THIS IS TAKING TOO LONG. SO WE’RE GONNA
MOVE ON. WE GOT OUR BEAUTIFUL CRISPY RICE
CAKE HERE. NOW YOU SAID THERE’S AN EGG.
WHAT’S HAPPENING? THE POACHED CAKE? SO POACH DID IT, HONEY. WE’RE ALL ABOUT THAT. NOW, WHAT’S THIS DELICIOUS SAUCE
ON TOP? SO, OVER HERE WE HAVE HOLLANDAISE. OUR HOLLANDAISE IS STUDDED WITH
SMOKY HOUSEMAID MAO. WE’LL SHARE. YOU WANNA SHARE. LET’S SHARE. AND WE’RE GONNA DO SOME. WAIT.
IS THERE MORE BEAUTIFUL GREEN
ONIONS? RIGHT ON. COME ON. OK. MEG THIS IS ME. OH MY GOD. I’M SO GLAD YOU’LL ENJOY IT. I
MEAN, THAT IS AMAZING. THE BEST PART ABOUT BRUNCH AT
COMMANDERS OUTSIDE OF THE FOOD
AND THE COCKTAILS AND THE SERVICE AND
ALL THE ENVIRONMENT IS THE
SECOND LINE, BUT YOU CAN’T DO IT WITHOUT YOUR
OWN SECOND LINE. I’M WHAT, WHAT, JEN? OH MY GOD. ONE OF THESE. COME ON. THANK YOU, MEG. ARE YOU KIDDING? OH MY GOD. YOU GET THESE DELICIOUS RECIPES.
HEAD TODAY.COM/OK. YOU KNOW THAT IN THAT MOMENT,
HODA, WHERE YOU TAKE A BITE OF
SOMETHING SO DELICIOUS, YOU CAN ACTUALLY TASTE THE LOVE
THAT WENT INTO IT. WELL, THAT IS THE KIND OF FOOD THAT
HARLEM CHEF TAMMY TREADWELL
MAKES AND HER COOKING IS JUST PART OF
WHAT DRAWS THE CROWDS IN. TAKE A LOOK. THAT’S LOVE. WAIT TILL YOU TASTE THAT RIGHT
IN THE HEART OF HARLEM IN A 15
SQUARE FOOT FOOD TRUCK. I GOT PO POBOYS. YES, THAT’S ME. YOU’LL FIND PO’BOYS SHRIMP AND
GRITS AND A WHOLE LOT OF GOOD
VIBES. I TELL PEOPLE ALL THE TIME ON MY
CORNER ON 100 AND 25TH STREET. THERE’S NOTHING BUT LOVE, LOVE AND HARLEM ARE TWO THINGS
THAT ARE PART OF CHEF TAMMY
TREADWELL’S DNA NEIGHBORHOOD THAT’S IN EVERY
PART OF WHO YOU ARE. WE ARE SITTING IN THE HARLEM
ROSE GARDEN. THIS IS LIKE SO SURREAL BECAUSE I’VE OFTEN SAID
I’M THAT FLOWER OR THAT ROSE THAT WILL BREAK
THROUGH THE CONCRETE, NO MATTER
WHAT YOU POUR ON ME, I’M GONNA EMERGE STRONGER AND
STRONGER THROUGHOUT TAMMY’S SOMETIMES
CHALLENGING LIFE. FOOD HAS BEEN WHAT SHE CALLS HER
LOVE LANGUAGE. I CANNOT TALK ABOUT FOOD WITHOUT
TALKING ABOUT MY GRANDMOTHER BECAUSE HER SPIRIT IS WITH ME. EVERYWHERE I GO, I GOT MY LOVE
OF COOKING FROM HANGING AROUND
IN THE KITCHEN WITH HER NOT WANTING TO GO OUTSIDE
BECAUSE SHE WAS COOKING AND I WANTED TO
BE FIRST IN LINE TO GET THE
PLATE. THERE WAS A LOT OF PEOPLE IN MY
HOUSE AFTER SURVIVING CANCER AND GETTING
LAID OFF FROM HER JOB. TAMMY FELT A CALLING TO FEED
PEOPLE CARE OF ALL THE FLAVORS. IN 2016, SHE BROKE THROUGH THE MALE
DOMINATED FOOD TRUCK INDUSTRY AND OPENED HARLEM
SEAFOOD SOUL. THE IDEA THAT YOU HAD LIKE ALL
THE THINGS YOU HAD TO OVERCOME
IN YOUR LIFE AT YOUR CORE. ARE YOU AN OPTIMIST?
UNBELIEVABLY. WE LIVE IN A WORLD
OF POSSIBILITIES. I’LL SHOW YOU IT CAN BE DONE. THEN IN MARCH OF 2020 THE
UNTHINKABLE HAPPENED, TAMMY WAS FORCED TO SHUT HER
TRUCK DOWN. THEN HER HUSBAND GREG PASSED
AWAY FROM COVID. WHAT DID YOU
LOSE THAT DAY? I LOST MY BEST FRIEND. WE HAD 38 AMAZING YEARS TOGETHER. ONE THING I KNOW FOR SURE IS
THAT MAN LOVED ME. I HAVE NEVER HAD A DOUBT THAT
HIS LOVE IS REAL. THERE’S A PERIOD IN BETWEEN FETAL POSITION AND STANDING UP. OH, YEAH. AND THERE’S SOMETHING
THAT HAPPENS IN THAT MOMENT WHERE IT CHANGES. WHAT MADE YOU SAY
IT’S TIME TO GET OUT FROM UNDER
THESE COVERS. I STARTED SEEING THE FACES OF
THE PEOPLE IN MY FAMILY. THEY WERE LOOKING AT ME FOR THE
FIRST TIME LIKE THEY WERE VERY CONCERNED EVERY TIME I WOULD HIT
A WALL EMOTIONALLY OR I FELT
LIKE, YOU KNOW, UM TODAY, UH TODAY IS NOT THE
DAY I’M GONNA LAY BACK DOWN
TODAY. AND MY GRANDDAUGHTER WOULD SAY
TO ME, GRANDMA WHEN YOU GOING TO COOK FOR THE
PEOPLE AGAIN, THIS TIME, I LOOKED AT HER LIKE, YOU KNOW, THAT’S A GOOD QUESTION. YOU KNOW WHAT WE LOVE ABOUT YOU
IS THAT YOU’RE NOT ONLY SHARING YOUR
LOVE THROUGH YOUR FOOD, YOU’RE ALSO SHARING YOUR LOVE
THROUGH HELPING OTHERS. THAT WAS THE ONLY MOTIVATION I
HAD TO COOK WAS TO DO SOMETHING
FOR SOMEONE ELSE. HAD TO PUT MY GRIEF ON THE SIDE AND MOVE FORWARD. AND THAT’S WHAT I DID WHEN, WHEN
THE DOORS OPENED AND DID YOU WONDER ARE THEY
GONNA REMEMBER ME? I STOOD THERE FOR A LITTLE WHILE
LIKE, OK, I KNOW Y’ALL SMELL ME. I LITERALLY TURNED AROUND UM, I GUESS, STIR THE GRITS OR DO
SOMETHING. AND WHEN I TURNED BACK AROUND
THERE WAS A LINE, THERE WAS A LOT AND THERE HAD TO BE, UH, YOU
KNOW, AT LEAST A DOZEN PEOPLE STANDING
IN LINE AND THEY WERE WAITING FOR ME AND THEY WERE
SMILING AND THEY WERE LIKE, WHERE YOU BEEN? WE’RE GLAD TO SEE YOU BACK HERE. HARLEM IS A VILLAGE. THAT’S HOW I WAS
ALWAYS RAISED TO BELIEVE. THERE’S A LOT OF LOVE IN THE
SNOW. JUST WAIT TO GET TO EXPERIENCE. LET’S GO. ALL RIGHT, LET’S GO TODAY. JUST SHY OF 60. AND AFTER A LIFETIME OF HARDSHIP
CHEF, TAMMY SAYS SHE’S IN HER PRIME
AND SHE’LL REMAIN ON THAT CORNER AS LONG AS THE
COMMUNITY ALLOWS HER TO STAY AND I’M GONNA GIVE YOU A LITTLE. THANK YOU. I HAVE WORKED SO HARD FOR SO
MANY YEARS AND NOW I GET TO DO WHAT MAKES ME
HAPPY IS SHE? SHE’S AMAZING. WE LOVE
HER SO MUCH. OVER THREE YEARS OF WORK AND
GRACE. THIS MOMENT FOR MARTHA
GILREATH HAS BEEN YEARS IN THE MAKING.
WHERE DID YOU LIVE? UH RIGHT ON THAT SIDE, RIGHT BY
THESE COLUMNS IS WHERE I’D
USUALLY STAY. SO THIS WAS YOUR ROOF. IT’S DARK AND IT’S KIND OF
CHILLY AND IT’S, IT’S DISMAL AFTER YEARS OF
ADDICTION AND HOMELESSNESS. MARTHA IS FINDING GRATITUDE IN
THIS SECOND CHANCE. IT’S
SURREAL. A LOT OF IT WAS REALLY REALLY
ROUGH AND UGLY AND IT JUST GETS MORE BEAUTIFUL
EVERY DAY. NOW, MY CHILDHOOD WAS
UNBELIEVABLE AND I HAVE FIVE
SIBLINGS. MY PARENTS HAVE BEEN MARRIED 43
YEARS. WE ALWAYS HAD FUN AND
THERE WAS SO MUCH LOVE. SOMEONE HEARING THAT WOULD
WONDER WHAT HAPPENED. I THOUGHT PEOPLE THAT WERE ALCOHOLICS OR
ADDICTS CAME FROM A CERTAIN BACKGROUND. GIRLS LIKE ME WHO WENT TO
COTILLION AND WENT TO A GOOD HIGH SCHOOL DON’T END UP
LIKE THAT. AND THE TRUTH IS THIS THING THAT I HAVE, IT, IT
DOESN’T CARE. IT STARTED SOMEONE HAD SOME
COCAINE IN THE PARTY AND I
THOUGHT THIS IS FUN AND IT WAS SCARY AND
IT WAS EXCITING. EVENTUALLY, THAT PROGRESSION LOOKS LIKE FOR
ME GOING TO HARDER DRUGS AND VIOLENCE AND
HOMELESSNESS AND JAILS AND
HOSPITALS, IT WAS AN ACT OF ADDICTION FOR
16 YEARS. AND AT SOME POINT YOU WAKE UP AND LIVING UNDER THE BRIDGE.
IT’S THE SCARIEST BECAUSE YOU’RE NEVER SAFE. WHEN DID YOU MAKE THAT DECISION
WHERE I’M WILLING TO PUT IN THAT
WORK? I’M GONNA TURN IT AROUND. I THINK THAT THE WILLINGNESS TO
PUT IN THE WORK AND THEN A MOMENT OF GRACE HAVE
TO ALIGN. I CALLED MY FRIEND JESSE AND I
ASKED HER IF I COULD COME HOME. I CANNOT LIVE LIKE THIS ANYMORE. IN DECEMBER OF 2019, MARTHA
ENTERED INTO A RECOVERY CENTER
IN CHARLESTON, SOUTH CAROLINA AND THAT’S WHERE
EVERYTHING CHANGED. FOOD FOR SO LONG FOR A LOT OF US
IS SURVIVAL. AND SO WHEN PEOPLE
START TO GET SOBER AND THEY
START TO ENJOY FOOD AGAIN, THERE WAS A KID THERE TURNING 21
IN REHAB, SOMEONE HAD TOLD ME THAT HE
LOVED CHEESECAKE, LOVE
CHEESECAKE. SO I, I DON’T MAKE A CHEESECAKE.
YOU KNOW, I CAN FIGURE THAT OUT.
AND THEN I SEE HIM WITH HIS NEW FRIENDS AND HE IS
SMILING AFTER WATCHING THIS KID ENJOY
THE CAKE. I, I’D NEVER HAD ANY DIRECTION AND
NEVER FOLLOWED ANYTHING THROUGH. AND I SAID I’M GONNA GO TO
CULINARY SCHOOL. SO MARTHA RETURNED TO NEW
ORLEANS IN SEPTEMBER OF 2020 RECEIVED A SCHOLARSHIP TO NOKI, THE NEW ORLEANS CULINARY AND
HOSPITALITY INSTITUTE JUST ONE BLOCK FROM WHERE SHE ONCE LIVED
UNDERNEATH THE BRIDGE. IT WAS VERY SCARY, BUT ALSO IT REQUIRED ALL OF THE SAME THINGS THAT SOBRIETY REQUIRES OF
ME FOLLOWING DIRECTION,
PATIENCE, TAKING YOUR TIME DOING IT
SOMEONE ELSE’S WAY. AND IT WAS THROUGH BAKING WHERE
MARTHA THRIVED, DEFYING ALL
ODDS. SHE GRADUATED AS VALEDICTORIAN
OF HER CLASS WHEN YOU LOOK AT, AT WHO SHE’S
BECOME IN THE KITCHEN AND OUT. WHAT DO YOU THINK? PRO I’M REALLY, REALLY PROUD OF
HER AND REALLY EXCITED FOR HER
AND NOT TOO SURPRISED. IT’S EVERYTHING THAT’S INSIDE OF
HER THAT THAT’S COME OUT IN THE YEARS SINCE GRADUATION. MARTHA HAS BECOME AN EXECUTIVE
CHEF AT A LOCAL RESTAURANT AND HAS STARTED HER OWN POP UP
BAKERY CALLED NOLITA. WE’RE GONNA DO A PLAY ON A
MORNING ROLL A FULL COLOR. IT’S REALLY
FRAGRANT. OH MY GOD. THAT’S AMAZING. AND ONE OF THE CHEFS THAT HAS
ALWAYS INSPIRED, MARTHA IS RESTAURATEUR AND FOOD
NETWORK HOST, GUY FIE. HE’S ABOUT BRINGING JOY. HE WANTS TO MAKE PEOPLE’S
EXPERIENCES AND LIVES BETTER ALL
AROUND FOOD. AND GUY HAD A SPECIAL MESSAGE
FOR MARTHA. MARTHA. YOUR BUDDY GUY FETTI.
HERE YOU ARE A WARRIOR. YOU HAVE BEEN THROUGH IT ALL AND
TO JUST THINK THAT I MAKE YOU HAPPY, I MAKE YOU
SMILE THAT YOU LOVE FOOD AND
ENJOY IT THE WAY I DO. WELL, MY SISTER FROM ANOTHER
MISTER, I LOOK FORWARD TO
MEETING YOU. I MAKE IT THROUGH NEW ORLEANS.
I’M COMING TO KNOW LITA, I’LL BE
LOOKING FOR YOU. OH, A LOT OF SURREAL THINGS HAVE
HAPPENED TO ME LATELY, BUT
THAT’S AT THE TOP OF THE LIST. OH, THANK YOU FOR THAT. WHAT’S NEXT
FOR YOU? I DON’T KNOW. AND I THINK THAT’S THE EXCITING
PART. I, YOU KNOW, ONE DAY I HOPE NOLITA BECOMES BRICK AND
MORTAR. WHAT FOOD DOES FOR US IS ITS
SERVICE TO MAKING MEMORIES. AND SO IF SOMEONE COULD COME IN
NOLITA AND THEN 10 YEARS FROM
THEN SAY, OH, THAT’S WHERE MY DAD USED TO TAKE
ME. I JUST WANT TO KEEP BEING
HOPEFUL AND GRATEFUL IF THERE ARE ANY PARENTS
WATCHING. I JUST WANT THEM TO KNOW THAT
THEIR BABIES CAN STILL COME
HOME. THERE IS ALWAYS HOPE FINDING INSPIRATION IN THEIR OWN
STORIES. CHEF ZYLA CAUDILLO TAPS INTO HER
MEXICAN HERITAGE TO CREATE HER
CUISINE. MY RESTAURANT IS ETHER. IT IS THE CAMEL BAR WITH VEGAN INSPIRED MEXICAN
DISHES. CHEF SHAARI FREEMAN LEANS INTO
HER SOUTHERN ROOTS FOR RECIPES. MY RESTAURANT IS CALLED CADENCE, THE SOUTHERN SOUL FOOD
AND FOCUS AND CHEF AMARA GARIB, DAUGHTER OF A ECUADORIAN MOTHER
AND AN EGYPTIAN FATHER GETS HER INSPIRATION FROM HER FATHER
WHO OPERATED A PIZZA PARLOR. MY RESTAURANT IS CALLED SODA
CLUB. IT’S A WINE BAR AND IT’S PLANT
BASED UH ITALIAN FRESH PASTA. DID YOU CATCH THIS DETAIL? ALL
THREE SKIP THE ANIMAL PRODUCTS
BUT NOT THE FLAVOR. OK. I HAVE TO SAY WHEN YOU HEAR
ITALIAN FOOD, WHEN YOU HEAR
MEXICAN FOOD, WHEN YOU HEAR SOUL FOOD, I MEAN,
THERE’S A LOT OF CHEESE IN
THOSE. THERE’S A LOT OF MEAT IN THOSE.
I’M MEXICAN. I GREW UP WITH MY
MOM MAKING MEXICAN FOOD. HOW IS IT TO MAKE THESE
PARTICULAR TYPES OF FOOD PLANT
BASED THE SOUL FOOD? ONE THING YOU HAVE TO DEFINITELY
FOCUS ON IS THE FLAVOR PROFILE. SO JUST PLAYING AROUND WITH
TEXTURES A LOT UH DIFFERENT
FLAVORS, COOKING TECHNIQUES. I THINK THE ITALIAN FOOD, YOU
JUST STICK WITH FRESH PASTA. YOU
CAN’T GO WRONG. MEXICAN PEOPLE ARE INDIGENOUS
PEOPLE AND A LOT OF THE FOOD IS FROM NATURE AND FROM
THE GUM. SO I FEEL LIKE IT EASILY
TRANSLATED TO BEING VEGAN. RAISE
YOUR HAND IF YOU’RE A VEGAN. OK. SO MIRA, YOU’RE NOT, WHAT WAS THIS
PROCESS LIKE? I MEAN, WERE YOU
LIKE MISSING THE CHEESE AT ALL ON TOP OF A
PASTA OR? NO? IT’S REALLY EASY TO JUST COVER
SOMETHING IN CHEESE AND IT’S DELICIOUS AND IT
TASTES GOOD. IT WAS MORE CHALLENGING BECAUSE
I WAS JUST TRYING TO FIND SUBSTITUTES TO MAKE IT MORE
TRADITIONAL BUT NOT TRADITIONAL. AT THE SAME TIME, WE ALSO HAVE A
GROUP CHAT WHERE ONE OF US WILL
BE LIKE, THIS IS WHACK CHEESE, DON’T USE
IT OR THIS IS A REALLY GOOD ONE. YOU SHOULD TRY IT OUT AND STUFF
LIKE THAT. YOU’RE ALL UNDER 30 YOU HAVE THE TITLES OF EXECUTIVE
CHEF AT RESTAURANTS IN NEW YORK
CITY. I MEAN, HOW COOL IS THAT? IT’S PRETTY COOL. HOW’S THIS BEEN TO GO THROUGH
TOGETHER BETTER THAN GOING ALONE? THAT’S TRUE. WE’RE ABLE TO LEARN A LOT
FROM EACH OTHER. UM AND ALSO LEARN A LOT ABOUT
OURSELVES, HOW WE COOK AND HOW
TO RUN RESTAURANTS. THEIR BOSS HAD FULL FAITH THEY
COULD DO JUST THAT. RAVI DE ROSSI FOUNDER AND CEO OF
OVERTHROW HOSPITALITY WHO OWNS
ALL THE RESTAURANTS DECIDED TO GIVE THEM
A SHOT AT STARTING THEIR OWN CULINARY CONCEPTS WHEN THEY WERE
WORKING AT THE COMPANY IN
DIFFERENT POSITIONS. WAS IT THIS PURPOSEFUL DECISION
TO GIVE THREE WOMEN OF COLOR THIS OPPORTUNITY TO BE EXECUTIVE
CHEFS OF NEW YORK CITY
RESTAURANTS? I THINK SUBCONSCIOUSLY
INTENTIONAL, IF THAT MAKES
SENSE, THEY WERE ALREADY IN THE COMPANY
AND THE BEST SUITED FOR THESE
POSITIONS. OVER 65% OF OUR 300 SOME ODD
EMPLOYEES WERE WOMEN AND PEOPLE. SO WE MADE THE VERY CLEAR
DECISION TO PUT MORE PEOPLE OF
COLOR IN PLACES OF AUTHORITY. SO AS THEY’RE HIRING, THEY SEE
THROUGH THE LENS OF THEIR CELLS,
OF COURSE, A TASTE TEST HAD TO BE PART OF
THIS ASSIGNMENT TO SEE HOW THEY STAND UP TO THE
REAL THING. FIRST PLANT BASED ITALIAN FROM
THE SODA CLUB. SO, WHERE SHOULD
I START WITH THE REGULAR? WITH THE
REGULAR? OK. MY FAVORITE. YEAH,
THAT WAS AMAZING. GOOD. NO, I’M HAVING A MOMENT NEXT VEGAN INSPIRED MEXICAN FOOD
FROM TERIA AND MANGO SALSA LOOKS DELICIOUS. IT WAS SO GOOD. OH, MY GOODNESS. AND FINALLY I HAD TO TRY A DISH
GETTING RAVE REVIEWS, FRIED
LASAGNA, A SOUL FOOD FAVORITE AT CAS. I’M SO EXCITED AND BOLOGNA W OUR GUIDE THIS MORNING. THE ONE
AND ONLY PADMA LOCKS PADMA, OF COURSE HOST ON BRAVO’S TOP
CHEF TONIGHT IS THAT HIT SHOW’S
19TH SEASON FINALE. CHEF’S GETTING ONE LAST CHANCE
TO COMPETE FOR THE GRAND PRIZE.
PADMA. YOU’VE BEEN THERE FROM THE VERY
BEGINNING WITH THE EXCEPTION OF
THAT FIRST SEASON. YES. THAT’S RIGHT. YEAH. IT’S BEEN A REALLY LONG, LONG,
GREAT RIDE. I NEVER THOUGHT THAT IT WOULD
LAST THIS LONG. BUT I MEAN, YOU KNOW, WE’RE DOING WELL, THE SHOW IS BETTER THAN EVER AND
THE CRITICS STILL LIKE IT. SO I’M VERY LUCKY AND NOT TO
GIVE AWAY TOO MUCH, BUT THE
SCUTTLE. BUT IS NEXT SEASON, YOU GUYS ARE GOING TO DO
SOMETHING YOU’VE NEVER DONE
BEFORE. IS THAT RIGHT? YES. WE’RE GONNA GO
INTERNATIONAL FOR THE WHOLE
SEASON. WE HAVE BEEN INTERNATIONAL FOR
FINALES. UH, WE’VE GONE TO SINGAPORE AND MACAU AND EVERYWHERE ELSE, BUT THE
WHOLE SEASON IS OUTSIDE AMERICA. DON’T ASK ME WHERE YET. LET’S, LET’S COOK. LET’S LET’S
EAT. WHAT ARE WE MAKING THIS
MORNING? WE ARE MAKING THE HEALTHIEST
DISH POSSIBLE. SO I’M GONNA MAKE A SAUCE AND
IT’S A BALINESE BAKED FISH. I
FIRST HAD DISH WHEN I WAS IN BALI OVER 20
YEARS AGO. AND IT’S SO SIMPLE AND THE
REASON I LIKE IT IS BECAUSE IT’S
VERY LOW EFFORT. YOU’LL SEE THAT IT’S VERY HEALTHY, IT’S
VERY HIGH PROTEIN AND IT’S EASY
TO MAKE. YOU KNOW, PEOPLE ALWAYS ASK ME
HOW I STAY LEAN. YOU KNOW, WHEN I DO ALL THIS
EATING ON TOP CHEF, IT’S NOT
EASY, BUT IT’S EATING LIKE THIS. THAT HELPS AFTER I FINISH. SO
WE’RE GONNA START WITH ONIONS IN THE BLENDER AND TO THE
ONIONS. WE’RE GONNA ADD GARLIC, GINGER A LITTLE BIT OF TAMARIND PASTE.
NOW, TAMARIND PASTE IS
WONDERFUL. YOU CAN GET IT AT ANY GOOD
SUPERMARKET. IT’LL LAST IN YOUR
PANTRY. IT’S GONNA ADD LIKE A, A TART
AND SWEET TANG TO IT. ALSO, I’M ADDING TOASTED SESAME
OIL AND CUMIN POWDER POWDER AND A LITTLE SALT TO
TASTE. THAT IS REALLY IT. AND ABOUT TWO OR THREE
TABLESPOONS OF WATER. GO AHEAD.
WE’LL MIX THAT UP. YOU’RE GONNA MIX THAT UP. I’M NOT GONNA DO IT BECAUSE OF
THE NOISE, BUT THIS IS WHAT IT
LOOKS LIKE. AND WHAT KIND OF FISH ARE WE
USING HERE? WE’RE USING RED
SNAPPER. BUT HONESTLY, YOU COULD USE COD,
YOU COULD USE FLOUNDER ANY WHITE FISH. THIS IS SO EASY AND THEY’RE ALREADY DIGGING IN
OVER THERE. WHAT’S WHAT’S THE
VERDICT? IT GOT A LOT TO IT. YOU LOVE THE UM AND THEN I, ALL I’M DOING IS POURING THIS
AND THIS IS GOING TO GO INTO AN OVEN AT 350 DEGREES FOR 20 OR
25 MINUTES AND THAT’S ALL. AND THEN FOIL OIL, IT COVERED AND THEN WHEN IT’S DONE, I KNOW IT
DOESN’T LOOK VERY APPETIZING,
BUT IT’S SO DELICIOUS. ALL YOU’RE GONNA DO IS TAKE FRESH MINT AND GARNISH AND A LITTLE BIT OF LEMON JUICE. AND THIS HAS
LITERALLY LIKE LESS THAN 250
CALORIES. AND YOU’RE GONNA, IT WITH CHOY. I AM I COOKING BOK CHOY
INTIMIDATED. WHY? I DON’T KNOW.
IT’S PROBABLY A VERY GOOD, SO GOOD. YOU WANT TO GET BOK CHOY AND YOU JUST WANNA QUARTER
IT LIKE THIS, DEPENDING ON THE
SIZE. YOU CAN CUT IT SMALLER AND ALL WE’RE GONNA DO IS DUMP
THIS BOK CHOY AND BLANCH IT LITERALLY FOR 90 SECONDS AND YOU BLANCH IT SO THAT IT COOKS EVENLY AND YOU
DON’T GET WEIRD SPOTS WHEN
YOU’RE SAUTEING IT, BUT YOU DON’T WANT TO COOK IT
FOR THAT LONG. LIKE THIS IS GONNA COOK FOR
LITERALLY 90 SECONDS, TWO
MINUTES AND THEN YOU TAKE IT OUT. YOU DON’T EVEN HAVE TO. I MEAN, LOOK IF IT’S A WEEK
NIGHT AND THE KIDS ARE HUNGRY
AND YOU GOTTA GO, DON’T WORRY ABOUT A MERCY. YOU’RE NOT IN A RESTAURANT, IT’S
GOT A LITTLE KICK. SO THIS IS WHAT IT LOOKS LIKE WHEN
IT’S BLACK. ABOUT 90 SECONDS. I HAVE BUTTER MELTING HERE. THIS IS SO EASY AS
WELL. AND AGAIN, ALL I’M DOING IS
ADDING SOME ASIAN INGREDIENTS TO
IT, WHICH IS THE TOASTED SESAME OIL. WHAT’S EMERGING SOY SAUCE? WELL, IT’S
GONNA GO WITH THAT FISH, RIGHT? ONIONS. NO ONIONS. SORRY, THAT WAS
GARLIC. THAT WAS GINGER AND A LITTLE BIT
OF RED CHILI. IT’S REALLY GOOD. YEAH. AND THEN YOU JUST SAUTEED
THIS UP. AND, I MEAN, I LITERALLY MADE IT IN REAL
TIME. I MADE THIS WHOLE MEAL IN REAL
TIME EXCEPT FOR THE 20 MINUTES
THAT THE FISH TOOK. THAT’S HOW EASY IT IS. IT’S
REALLY GOOD. I LOVE IT. I LIKE THE FLAVORS. I LIKE TO DO THIS RECIPE. WE DON’T COOK A LOT. SHE SHOWS I HAVE CONFIDENCE I CAN DO THIS. I CAN EAT A WHOLE PLATE OF THAT
BOX. THANK YOU. CONGRATULATIONS. BY THE WAY. THANK YOU. FOLKS WHO TUNE IN TONIGHT FOR
THE FINALE. WHAT CAN THEY
EXPECT? YES, THEY CAN EXPECT A LOT. WE HAVE THREE CONTESTANTS WHO
ALL HAVE DIFFERENT STYLES OF COOKING AND WE’RE IN
TUCSON, WHICH IS A UNESCO FOOD HERITAGE
SITE. SO I’M VERY EXCITED. I LOVED IT. THAT’S MY HOME. SO NICE. THANK YOU SO MUCH AS ALWAYS. CONGRATULATIONS. FOOD SUMMER DOES NOT HAVE TO BE
ALL BURGERS AND HOT DOGS, YOU
KNOW, AND IT CAN STILL BE DELICIOUS. IF YOU ARE LOOKING TO BRING MORE
VEGGIES INTO THE ROTATION, YOU’RE IN LUCK ALL THE WAY FROM
THE BUTCHER CLUB AT PALM BEACH
IS PGA NATIONAL RESORT. WE’VE GOT TOP CHEF SEASON 13
WINNER JEREMY FOR, WITH SOME VEGGIE
RECIPES TO SPICE UP THE DINNER.
HI, GOOD MORNING. I GUESS WE SHOULD. I’M ALL RIGHT. THAT IS. NOW, LOOK, I’M A LITTLE BECAUSE I’M A CARNIVORE BUT THIS
ALL LOOKS DELICIOUS. BUT ALL THIS GOES WITH CARNIVORE
STUFF. OK. GOOD. SO, THIS IS ONE OF MY FAVORITE
DISHES FROM THE BUTCHER’S CLUB
AT PGA. AND WE BASICALLY TAKE THESE
BEAUTIFUL SWEET VIDALIA ONIONS AND WE PUT THEM IN A POT SKIN ON
SKIN AND WE HAVE A LITTLE BIT OF
MILK WATER IN THERE. SOME AROMATICS SUCH AS THYME, A
LITTLE ROSEMARY, SOME BLACK
PEPPERCORNS, BRIGGS AND ALL. UH YEAH. HOW EASY CAN THAT BE? I
MEAN, I’M INTO THE EASE OF THAT. AND THE REASON WE DO THIS IS
BECAUSE WE’RE, WE’RE BASICALLY POACHING THE
INSIDE OF THE ONION SLOWLY. SO WE’LL BRING THIS UP TO A BOIL
AND LET IT COOK FOR LIKE FIVE OR
SIX MINUTES AND THEN WE’LL JUST CHECK IT BY,
YOU KNOW, PULLING IT OUT AND
DOING A LITTLE SQUEEZE. AND WHAT DO YOU WANT IT TO BE
KIND OF SOFT? JUST A LITTLE
SOFTER THAN A RAW ONION. SO LIKE 5 TO 7 MINUTES. ALL
RIGHT. WE GOT OUR TASTERS OVER
THERE, YOU KNOW. OK. SO NOW WHAT HAPPENS? SO
BASICALLY, NOW WE TAKE OFF THE
ROOT END WITHOUT TAKING OFF MY FINGER, RIGHT. YOU NEED THOSE AND THEN WE JUST PULL THE CENTER
OUT. SO IT’S REALLY, REALLY EASY
ONCE IT’S SOFT TO PULL THIS OUT, RIGHT. TAKE
OFF THE OUTSIDE BECAUSE WE’RE GONNA, THERE WE GO. I KNOW. RIGHT. SO WE’LL PULL ALL THESE LAYERS
OFF AND LEAVE THE OUTER TOO AND IF YOU’RE GONNA MAKE IT LOOK
COOL, YOU LEAVE A LITTLE TOP ON THAT. OK. AND THEN WE’RE GONNA STUFF
IT WITH THIS, LIKE POTATO SALAD. SO, SO IN HERE IS A LITTLE BIT
OF HORSERADISH, SOME HEAVY CREAM
POTATOES, YOU KNOW, A LIGHT LUNCH. YEAH, I KNOW. MY GOODNESS. WE
DIDN’T SAY IT WAS A LOW FAT. WE JUST SAID IT WAS A
VEGETARIAN. WE JUST SAID IT WAS
GONNA BE EASY AND FUN STUFF. OUR GUAN HERE. YEAH. OH MY GOD. HE WOULD SAY I ACTUALLY LEARNED THIS FROM MY
MENTOR, DEAN MAX TAUGHT ME THIS
YEARS AND YEARS AGO. IT’S A BEAUTIFUL RECIPE. OK? NOW, WHAT DO WE DO? SO NOW THAT THAT’S STUFFED IN
THERE, ARE YOU TRYING TO STUFF
SOME? WELL, I FEEL LIKE THIS GUY NEEDS
TO BE STOPPED. I DON’T WANT TO WASTE MY TIME
HERE. OK? I MEAN, I DON’T WANT YOU TO, YOU
KNOW, WASTE THE ONION, NOT MY TIME. I MEANT TO SAY I
DON’T WANT TO WASTE THIS
BEAUTIFUL ONION. I HAVE ALL THE TIME IN THE
WORLD. OK? I LOVE IT. ALL RIGHT. LET’S DO IT. SO THEN
WHAT WE, SO THEN WE JUST POP THIS THING
IN THE OVEN. LET IT GET ALL CRISPY AND
DELICIOUS LIKE THAT. IS IT? SO YUMMY. YOU GUYS, THIS IS SO YUMMY FUN, RIGHT? LIKE THERE’S NO, BUT YOU NEVER HAD YOUR TOD. YEAH. OK. COOL. AND THEN WE BAKE THAT OFF
AND WE ROAST IT. IT CAN MOVE ON AND THEN YOU CAN
SERVE IT WITH THIS CREAM
SPINACH. SO HOW DO WE MAKE THAT? YES. THE CREAM SPINACH IS MY
CLAIM TO FAME. UH AT THE BUTCHER’S CLUB IN PGA.
THIS IS OUR TOP SELLING DISH. EVERYONE LOVES THIS DISH. IT’S
AMAZING. EVEN A SOUTHERN SEED IN MY OTHER
RESTAURANT IN SOUTH BEACH. WE
RUN THIS DISH. SO EVERYONE’S HAD CREAM SPINACH,
RIGHT? SO SIMPLE SHALLOT FROM THE BOX TO BE HONEST. NO, I WON’T COME TO YOUR HOUSE AND
COOK IT FOR YOU. I’M GONNA LEARN FROM YOU. OK? SO WHAT ARE WE SAUTEING
THERE? SO THAT’S SHALLOTS GARLIC
AND ONION, RIGHT? SO YOU GET THAT NICE BASE, WHICH IS KIND OF LIKE THE BASE
FOR MOST CREAM SPINACH IS RIGHT? WE’RE ADDING A LITTLE FLOUR,
WE’RE ADDING A LITTLE, THIS IS A RULE OK? YOU’RE HIGHER. SECOND FRENCH
WORD. OK? UH AND THEN WE COOK THAT OUT FOR
LIKE FIVE MINUTES AND CRUMBLY DRY AND CRUMBLY UNTIL WE GO, WE ADD THE HEAVY CREAM AND LET
THAT COOK FOR A LITTLE WHILE. WHAT MAKES OUR SO COOL THOUGH?
RIGHT? SO TYPICALLY YOU HAVE YOUR
SPINACH IN YOUR CREAM, WHICH IS THIS COOKED DOWN AND YOU ALREADY COOKED YOUR
SPINACH. WE ALREADY COOKED OUR SPINACH IN
BOILING WATER, SHOCKED IT IN ICE
WATER. SO WE KEEP THAT BEAUTIFUL GREEN
COLOR. BUT WHAT MAKES IT FUNKY AND COOL IS TARRAGON BASIL AND DILL GIVE YOU THIS. SHE KNOWS. I MEAN WE’RE ABOUT TO BE
FINISHED OVER. OH MY GOD. WAIT A MINUTE. YOU TAKE THESE HERBS AND YOU
JUST PUT THEM IN THE BLENDER,
THE FOOD PROCESS. YES. AND THEN ALSO ICE IT. SO
YEAH. SO I FORGOT TO TELL YOU GOT ICE
IT BEFORE YOU BLEND IT THAT WAY. IT DOESN’T CONTINUE TO TURN
BROWN. DO YOU WANT A NICE BREAK? GREEN SPINACH LIKE THIS? WE’RE
GONNA PUT ALL THESE SPECIFICS. YOU’RE GONNA SHARE THIS RECIPE. THE SECRET HAS BEEN REVEALED. SO YOU GUYS HAVE A KIT. SO IT’S NOT TOO SOUPY. IT’S GOT PERFECT TEXTURE. THE RIGHT AMOUNT OF FLOUR INTO
YOUR HEAVY CREAM MIX. THAT’S WHAT’S GONNA GIVE YOU THE
PERFECT CONSISTENCY. SO I ALWAYS LIKE A LITTLE BIT MORE
JUST IN CASE. SO IT DOESN’T GET
TOO RUNNY, RIGHT? THIS IS AMAZING. I’M GLAD YOU’RE ENJOYING. YOU’RE
COOKING IT UP. AND THEN HERE’S A
DUMB QUESTION. DO YOU THEN PUT IT IN THE OVEN
AFTER THIS STEP? YES. IF YOU WANT TO, YOU COULD SERVE
IT HOT OUT OF THIS POT RIGHT
HERE ONTO A DISH. BUT I LIKE, I LIKE THESE LITTLE
CASSEROLE DISHES. YOU GET IT
REALLY HOT, YOU KNOW. AND THEN DOES IT LIKE BROWN OFF ON
THE TOP OR SOMETHING? COULD YOU PUT A LITTLE CHEESE ON
TOP? YOU COULD PUT A LITTLE,
HEY, YOU KNOW WHAT? LET’S PUT SOME CHEESE ON TOP. OH YEAH. AND THEN YOU BAKE IT OFF
BAKE IT OFF A LITTLE BIT, IT OFF TO PUT THE BROILER ON THE
BROILER. WE’RE TALKING. SO, WHAT’S HAPPENING? I MISS THE MEAT. I’M ABOUT TO ASK YOU. DOES ANYONE
KNOW THAT ONION WAS INSANE. I’VE NEVER HAD ANYTHING LIKE IT. IT’S SUCH A FUN REITERATION OF
OUR CLASSIC, FAVORITE TWO
THINGS. RIGHT. GRATON CREAMY SPINACH, BUT JUST DONE A
LITTLE DIFFERENTLY. RIGHT. SAY AGAIN. CHEF JEREMY. THANK YOU SO MUCH. IF YOU WANT TO FIND THESE
RECIPES AND A LOT MORE GO TO
TODAY.COM/FOOD KWAME UNI, A JAMES BEARD AWARD WINNER. YOU MAY HAVE SEEN HIM AS BOTH IN
A CONTESTANT AND RECURRING JUDGE
ON TOP CHEF. HE’S ALSO BY THE WAY, OPEN FIVE
RESTAURANTS ALL BEFORE TURNING
30 AND NOW HE’S OUT WITH A FOLLOW
UP TO HIS ACCLAIMED MEMOIR. IT ACTUALLY IS HIS FIRST
COOKBOOK. IT’S FANTASTIC. IT’S CALLED MY AMERICA RECIPES
FROM A YOUNG BLACK CHEF KWAME. SO GOOD TO SEE YOU. NOW, I I’M SO CURIOUS ABOUT HOW
YOU IN THIS BOOK HAVE TAKEN YOUR
WHOLE HISTORY, LIKE FROM NIGERIA TO THE
CARIBBEAN TO LOUISIANA TO THE
BRONX. AND HOW HAD THIS BOOK HAS BEEN
JUST BASICALLY YOUR LIFELINE? FOR SURE. YOU
KNOW, IT’S MY VERSION OF WHAT I FOUND AMERICAN CUISINE AS A
KID. WHEN YOU’RE A KID, YOU’RE NOT ASKING LIKE WHAT
ETHNICITY IS THIS WHEN YOU’RE
EATING FOOD. I KNOW I’M IN AMERICA AND I’M
EATING SOMETHING. SO THAT WAS
AMERICAN FOOD TO ME. SO IT SHOWS A LEXICON OF HOW
DIVERSE AMERICAN. WHAT DO YOU REMEMBER ABOUT BEING
IN LITTLE JAMAICA IN THE BRONX EATING FOOD THAT YOU’RE
ABOUT TO MAKE FOR US TODAY? CHICKEN. I REMEMBER SITTING ON THE SIDE OF THE ROAD
WITH MY FATHER GETTING JERK
CHICKEN OUT OF A BARREL UM AND GETTING
SAUCE ALL OVER MY FACE. WHAT IS JERK SAUCE? WHAT IS
JERK? SO UH JERK SAUCE, YOU KNOW, IT STARTED AS AN ACT OF LIKE
PRESERVATION BUT IT’S UH IT’S A SAUCE THAT HAS SO MANY
DIFFERENT LAYERS OF FLAVOR. UM IT, IT STARTS WITH THE
MARINADE AND YOU MARINATE THIS,
THIS CHICKEN OR PORK OR, OR VEGETABLES IN THIS SAUCE AND, AND THEN IT’S SMOKED. LET’S GET TO IT. SO THE, THE
JERK SAUCE I ALWAYS RECOMMEND
MAKING THIS FROM SCRATCH. SO I HAVE A PEPPER SAUCE HERE.
IT’S PRETTY MUCH A SCOTCH BONNET
PUREE. UM WE HAVE THYME, WE HAVE UM A LITTLE BIT OF TAMARIND. WE HAVE SCALLION, GINGER GARLIC AND SOY SAUCE AND
THEN ALL SPICE CINNAMON AND BAY
LEAF AND CLOVE. WE’RE GONNA PUT THAT IN THE
BLENDER ACT LIKE THIS. BLENDERS IS GOING TO DO THAT. WELL, THEN THE, THE SAUCE COMES
OUT LIKE THIS. SO I LIKE IT IN LIKE THE
BARBECUE SAUCE FAMILY. UM NO, BUT YOU CAN MAKE A
BARBECUE SAUCE, WHICH WE’RE
GONNA DO NOW. SO WE HAVE GINGER AND GARLIC AND
ONION SWEATING. YOU KNOW, YOU ADD SOME KETCHUP
TO THIS, YOU ADD SOME BROWN
SUGAR AND THEN YOU ADD YOUR JERK PASTE
AND THEN YOU LET THIS SIMMER FOR ABOUT 30 MINUTES
UNTIL IT GETS NICE, DEEP AND DARK LIKE THIS. I WAS SAYING WHEN I WENT TO, UH,
SPRING BREAK ON MTV, WE FLEW TO MONTEGO BAY AND THERE
WAS, THE WEATHER WAS SO BAD. I HAD TO DRIVE TO THE GRILL AND, UH, WE STOPPED ON THE
STREET ALONG THE WAY AND I HAD
MY FIRST JERK CHICKEN. IT’S LIKE A CULINARY THING. I’LL
NEVER FORGET. REAL JERK. IS IT A STREET FOOD
IS? YEAH, IT’S ACTUALLY, IT’S
ACTUALLY A STREET FOOD. UM, THERE’S A LOT OF HISTORY IN
IT AND THAT’S THE BEAUTIFUL
THING ABOUT MY AMERICA. IT GETS INTO THE HISTORY OF THE
DISHES AND WHY THEY STOOD THE
TEST OF TIME. SO YOU GOT YOUR JERK BARBECUE.
YOU CAN BLEND IT IF YOU WANT,
UM, TO MAKE IT SMOOTH. I LIKE MINE A LITTLE BIT CHUNKY. THE DIFFERENCE BETWEEN MY JERK
CHICKEN RECIPE IS I LIKE TO
BRINE THE CHICKEN. I LIKE TO INFUSE THE FLAVOR DEEP
INTO IT. SO LIKE AN OVERNIGHT BRINE SORT
OF THING. OVERNIGHT BRINE. UH, YOU HAVE YOUR FLAVORS OF
YOUR JERK UH, PASTE IN THE BRINE
AS WELL AND THEN YOU’LL MARINATE IT, THROW IT ON THE GRILL. WE’RE IN THE STUDIO. I LIKE TO
OUTSIDE COOK THIS THOUGH BECAUSE YOU GOTTA ADD SOME SMOKE
TO IT. YOU KNOW, WHAT KIND OF
WOOD CHIPS DO YOU LIKE? I LIKE TO USE PIMENTO WOOD. I’VE NEVER HEARD OF THAT. THAT, THAT, YOU KNOW, GROWS ALL
SPICE BERRIES. SO YOU ACCENTUATE
THOSE FLAVORS. LET’S SEE. OUR LITTLE CHEFS OVER
THERE. WHAT DO YOU THINK OF THE
JERK CHICKEN ARE ALMOST, ARE YOU SERIOUS? COME ON. YOU KNOW WHAT’S INTERESTING? A LOT OF TIMES JERK CHICKEN,
IT’S JUST, IT’S TOO WET, THERE’S
TOO MUCH JERK SAUCE. YOURS IS PERFECT BECAUSE JUST A
LITTLE BIT AND IT GIVES YOU THAT HIT, YOU
KNOW, WHEN YOU DO IT PROPERLY, LIKE
IT’S SUCH A REFINED DISH, YOU
KNOW IT PROPERLY. WHAT ARE THE
COOKING TIPS ON THE CHICKEN? HOW
DOES IT DIFFER FROM? YOU GOTTA SMOKE IT? YOU KNOW, YOU GOTTA COOK IT IN
THE GRILL, YOU GOTTA LET IT
MARINATE, YOU GOTTA MAKE YOUR JERK
SEASONING FROM, FROM SCRATCH AND THAT’S HOW YOU BUILD THOSE
LAYERS OF FLAVOR. THIS IS WHAT YOU’RE GONNA MAKE IT, BUT WE HAVE TO PLUG THE FAMILY
REUNION BECAUSE IT’S WHAT IT IS. SO THE FAMILY REUNION IS THIS UH
YOU KNOW, FOUR DAY FOOD FESTIVAL AT THE
SALAMANDER RESORT AND SPA. WE GET SOME OF THE BEST CHEFS TO
GET IN THE COUNTRY AND FOOD
PROFESSIONALS AND, AND ENTERTAINERS AS WELL. SO UM IT’S, IT’S REALLY EXCITING
TICKETS DROP TODAY EVERYBODY. I WANNA SEE ALL OF YOU AT THE
FAMILY REUNION. WHAT IS THE SIDE DISH, BY THE
WAY, THE SIDE DISH IS SAUTEED
CABBAGE AND CARROTS. HOW’S THAT GUYS? I MEAN, ARE YOU KIDDING? AMAZING. YOU KNOW WHAT WE NEED, WE NEED
RUM PUNCH. WELL, CONGRATULATIONS ON
EVERYTHING, MAN. LOOKING FORWARD TO THE FAMILY
REUNION, THE BOOK IS BEAUTIFUL,
TOO GREAT, WRITING GREAT RECIPES AND
THIS LOOKS DELICIOUS. SO THERE’S A GOOD LESSON ON JERK
CHICKEN KWAME. THANK YOU. THAT
RESCUE. BY THE WAY IS ON OUR WEBSITE
TODAY.COM/FOOD AND FOR THE
COOKBOOK, CHECK OUT TODAY.COM/SHOP. IT IS AWESOME. DARELL MADE A NAME FOR HERSELF
COMPETING IN THE LONG JUMP AT
THE SYDNEY OLYMPICS. LOOK AT HER BACK IN 2000 AND THE NEXT YEAR SHE WON GOLD AT
THE INDOOR WORLD CHAMPIONSHIPS
BEFORE SHE TORE HER AC L AND DECIDED TO
TURN TO ANOTHER PASSION, WHICH WAS COOKING. WELL, AS A CHEF, DAWN’S BEEN
NOMINATED FOR A JAMES BEARD
AWARD, A FINALIST IN SEASON 18 OF TOP
CHEF AND SET TO OPEN HER RESTAURANT LATE AUGUST
IN HOUSTON LATER ON THIS YEAR. BUT FIRST SHE’S HERE TO SHOW US HOW TO EAT LIKE AN OLYMPIAN.
HI, DON. GOOD MORNING. GOOD
MORNING, GOOD MORNING. I MEAN, I GUESS YOU’RE JUST A
STAR AT EVERYTHING YOU TRY. I MEAN, I’VE BEEN TOLD TO DO THE
BEST THAT I CAN IN EVERY
ENDEAVOR. SO IT LIKE YOU DO. WELL, YOU ARE
NOT OLYMPIANS AT ANYTHING EXCEPT FOR EATING. YEAH, WE ACTUALLY EXCEL AT THAT. SO WHAT WE WANT TO START THE DAY
WITH BREAKFAST, YOU SAY THERE’S THREE THINGS WE
HAVE TO HAVE EVERY SINGLE DAY. UM, SO I LIKE TO SAY THAT YOU
SHOULD HAVE SOME NUTS FOR, FOR REALLY RICH PROTEINS UM AND
NICE PROTEINS AND GOOD FATS, YOU
KNOW, FOR YOUR BODY UM RAW FRUIT AND UM AND SOME GRAINS THAT ARE
ALSO RICH WILL HELP YOU. THIS IS A CHOCOLATE
GRANOLA, GRANOLA AND CHOCOLATE SORT OF FUN ON, ON VANILLA YOGURT OR
YOU KNOW, AND YOU KNOW, ON TOP OF A MAYBE LIKE A LITTLE
CHIA C BOWL OR SOMETHING LIKE
THAT. BEAUTIFUL. YEAH. AND THEN THIS IS A POWER
SMOOTHIE. THIS POWER SMOOTHIE IS FILLED
WITH PROTEIN ANTIOXIDANTS AND GOOD FUEL FOR YOUR WORKOUT IN
THE MORNING. UM AND IT’S A GOOD GRAB AND GO
LIKE BREAKFAST. UH THE, THE YOU KNOW THAT YOU
CAN TAKE TO THE TRACK WITH YOU
WHEN YOU RUN WITH A BANANA, SOME BANANA BEARING DATES, UH BLUEBERRIES AND UM AND ALMONDS LOVE IT. IT’S
DELICIOUS. YOU USE THE PROTEIN AND THEN AVOCADO
YOU SAY START YOUR DAY WITH SOME
GOOD FAT. EXACTLY. SO IF YOU ARE A SAVORY BREAKFAST
PERSON, UM THIS IS A WAY TO GO AS WELL
BECAUSE YOU HAVE SOME NICE
PROTEIN FROM THE, THIS IS A CHILI PASTE WITH UM
ALMONDS IN IT. AND I SWEAR BY THIS, THAT’S THE TRADER JOE RED CHILI. YEAH. YEAH. YEAH. AND THEN YOU ADD A LITTLE BIT OF
ALMONDS IN THERE AND THEN YOU HAVE SOME
PROTEIN PACKED BREAKFAST FOR YOURSELF WITH A, WITH A LITTLE, HAVE A LITTLE ACA. NOW ONCE WE MOVE TO LUNCH, ONE OF THE THINGS WE, WE NEVER
HAD WHEN WE WERE IN TOKYO WERE
SOME GREENS. I HAVEN, I HAVEN’T EATEN ANYTHING GREEN
IN THREE WEEKS. WELL, I’M GONNA HELP YOU OUT
WITH THAT BECAUSE WE ALL NEED
THEM. RIGHT. UM, SO HERE WE HAVE, UM, A
VITAMIN, RICH SALAD, UM, WITH,
UM, GREAT ANTIOXIDANT QUALITY. IT’S ALSO BECAUSE IT’S
A TURMERIC AND VINEGAR DRESSING. I MEAN, GINGER DRESSING AND, UM, WHAT YOU’LL DO IS
YOU’LL, WE’RE GONNA TOP THIS OFF A
LITTLE BIT. UM, UM, THIS IS A VERSATILE
DRESSING. YOU CAN USE IT ON
CHICKEN OR FISH, YOU KNOW, SEEDS, SEEDS ARE ALSO LIKE RICH, RICH
FAT, GOOD FAT FOR THE BODY. AND
UM AND ALSO SOME FIBER, FIBER THAT, THAT LOOKS SO GOOD. THANK YOU. THANK YOU. SORRY. AND
FOR DINNER, YOU SWEAR THIS CHUTNEY. THIS IS, YEAH, THIS IS A GO TO CHUTNEY. IT IS TRINIDAD IN UM AS FAR AS CULTURE IS
CONCERNED, BUT YOU CAN ALSO PUREE AND MAKE
IT INTO A GLAZE THAT IS FUNCTIONAL FOR LIKE
ROAST AND THINGS LIKE THAT. WHAT WE DID HERE WAS WE JUST USE
IT AS A CHUTNEY OR A RELISH ON
THIS CHICKEN. IT’S CALLED COACHELLA. IT’S MADE, IT’S A
LITTLE BIT SPICY. IT’S MADE WITH
MANGOES AND GINGER. THIS, I’M CHAR MASALA, WHICH IS A LOVELY GARLIC AND EVERYTHING LIKE THAT. THANK YOU SO MUCH. FIND THE RECIPES AT
TODAY.COM/FOOD AND SHE’S BACK ON
THE THIRD HOUR TO TELL US HOW TO TURN AN ATHLETE’S
CHEAT MEAL INTO A BREAKFAST OF
CHAMPIONS. OH, BY THE WAY OF CHAMPIONS. OUR CHAMPION WEATHER PERSON
DYLAN DREYER. YEAH, WE HAVE A SPECIAL BUBBLY. YOU GET CIDER. SO THANK YOU FOR THE CIDER. YOU HAVE APPLE CIDER AND THEY BRING IN 40. YOU’RE ONLY 40. I SAY HAPPY BIRTH TO YOU. HOW OLD ARE YOU, HANO? ARE YOU? 21? NO, YOU BETTER. NO,
NO. IS JUST A BABY. LOVE YOU GUYS. SO THERE WE GO. YEAH, LIKE LIKE THEY NEED A
REASON TO DRINK IN TOKYO. I KNOW SO WE THOUGHT NICHOLAS HO WOULD
LIKE TO STICK AROUND. PLUS HE SAID HE’S NEVER HAD A
POP OVER. SO WE’VE GOT GAIL
SIMMONS OUR CULINARY AS YOU KNOW IT AS A THAT’S
RIGHT, FOOD WRITER, PERMANENT
CHEF JUDGE ON TOP CHEF. NOW IN ITS 20TH SEASON, 16 FORMER COMPETITORS FROM ALL
AROUND THE WORLD HEAD TO LONDON FACING OFF FOR THE ULTIMATE
WORLD ALL STARS TITLE JAIL. JOINING US NOW TO MAKE A
TRADITIONAL SUNDAY ROAST USING LAMB GAIL. GOOD
MORNING, GOOD MORNING. YOU GUYS. THAT’S RIGHT. SO, SO LONDON TOP CHEF, THIS IS THE FIRST TIME IN 20
SEASONS THAT WE DID OUR ENTIRE
SEASON OVERSEAS. WE LIVED IN LONDON FOR TWO MONTHS SHOOTING OVER THE
SUMMER AND FALL. WONDERFUL. IT WAS WONDERFUL. AND MOST OF ALL I HAVE TO LIKE,
I, I LOVE BRITISH FOOD. I THINK
IT GETS A BAD RAP. BUT FIRST OF ALL, LONDON IS AN
INCREDIBLY GLOBAL CITY, BUT I REALLY LOVE. WHAT WAS THE SUNDAY ROAST IS A TRADITION, ISN’T IT? AND I’M VERY EXCITED ABOUT THAT AND IT REALLY GOES WELL WITH
EASTER OBVIOUSLY COMING UP OR PASSOVER OR WHATEVER YOU MAY
BE CELEBRATING RIGHT NOW. UM THIS TIME OF YEAR SPRING. SO I
DECIDED USUALLY IT’S DONE WITH
THE BIG BEEF FROZEN. I’M MAKING A LEG OF LAMB. SO THIS IS A BONELESS BUTTERFLY BONELESS. AND CAN YOU ASK YOUR BUTCHER TO GET
THIS? ABSOLUTELY. IT’S VERY STANDARD. AND I’M GONNA START WITH MAKING
THE MARINADE FOR IT. SO YOU’RE DOING MINT WHICH
USUALLY PEOPLE UH PAIR IT WITH LAMB. EXACTLY. IT
GOES SO WELL, I’M USING LOTS OF
FRESH MINT. I’M GONNA THROW IT IN A BOWL
WITH LEMON JUICE AND ALL. YOU’RE
GONNA HELP ME OUT HERE. SO IN THE BOWL, I’M GONNA DUMP,
YOU CAN DUMP IN LEMON ZEST GARLIC AND A LITTLE
ALEPPO PEPPER. YOU CAN USE JUST CHILI FLAKES IF
YOU HAVE, LET’S SEASON IT OUT.
IS THAT SPICY? THEY ARE SPICY BUT ALEPPO HAS A
BEAUTIFUL MELLOW CHILI FLAVOR. AND THEN ALICE. DO YOU WANNA
WHISK? I’M GONNA POUR IN SOME
OLIVE OIL. I GOT SALT. THIS IS ABSOLUTELY DELICIOUS.
OH, GOOD. I’M GLAD YOU LIKE WHEN IT’S HOT. ESPECIALLY TO POP
OVER WHICH NICK YOU WILL KNOW AS
YORKSHIRE PUDDING. IS IT, IS IT THE SAME?
ESSENTIALLY? EXACTLY THE SAME? BUT THEY JUST CUT THEM IN THESE
CRAZY TINS THAT WILL GET TO IN A MINUTE INSTEAD OF IN
ONE BIG DISH. OK, SO YOU’VE GOT YOUR, YOUR
MARINADE. SO I’VE GOT MY MARINADE NOW,
POUR IT OVER MY LEGOLAND BUT NOT
ALL OF IT. SAVE A LITTLE BIT OF IT, WHICH
WILL ACT AS THE EXTRA SAUCE
LATER. THAT’S GORGEOUS. THANK YOU VERY MUCH. YOU’VE DONE
THIS BEFORE. AND HOW LONG DO YOU LET IT SIT
IN THE MARINADE? AT LEAST FOUR HOURS? YOU CAN PUT IT IN THE FRIDGE, YOU CAN
LEAVE IT OVERNIGHT AND COOK IT
THE NEXT DAY. IF YOU WANT, YOU’RE GONNA TOSS
IT AROUND AND MAKE SURE THAT
IT’S NICE AND COATED. LEAVE IT, COVER IT AND THEN
YOU’RE GONNA TAKE IT OUT, PAT IT DRY AND THROW IT RIGHT ON
A VERY HOT. YOU DID, YOU LET THE, THE MEAT GET
TO LIKE ROOM TEMPERATURE BEFORE
YOU, IF YOU WANNA TAKE IT OUT AT
LEAST 45 MINUTES AND ACTUALLY YOU WANNA SEASON IT BECAUSE
THERE’S NO SALT IN THAT
MARINADE. BUT WE’LL DO THAT AS WE GO, UM, SEASON WITH SALT AND PEPPER. IF YOU WANT IT PADDED DRY AFTER IT’S AFTER IT’S COME
TO ROOM TEMPERATURE AND THEN
YOU’RE GOING TO LET IT COOK LAMB. DO YOU WANT A LITTLE
REDNESS INSIDE OR DO A LITTLE? BUT I FIND, AND THIS IS PERSONAL
THAT I LIKE STEAK THAT I LIKE REALLY
MEDIUM RARE, RARE, LIKE TOTALLY PINK INSIDE LAMB
CAN BE A LITTLE TOUGH FOR A
LITTLE CHEWIER. SO I LIKE TO COOK IT SLIGHTLY
MORE MEDIUM RARE. AND THEN I MAKE MY TOP OVER.
EXACTLY. SO, IN ONE B I FLOUR AND SALT IN THE OTHER
BOWL, I HAVE FOUR EGGS. I’M
GONNA WH WITH, I LIKE A LITTLE SYRUP. UNTRADITIONAL. BUT I’M
CANADIAN. THIS IS WHAT I WAS EXCITED ABOUT
BECAUSE I TOOK A BITE AND I LOVE
YORKSHIRE PUDDING. BUT THIS HAS GOT A NICE
SWEETNESS. THAT’S RIGHT. A
LITTLE BIT OF SWEETNESS. SOME MELTED BUTTER NICHOL. IT’S COOKED. SO HE’S
TAKING NOTES. I LOVE THAT. I LOVE THAT. I FEEL IT’S VERY, UM, IT’S SERENDIPITOUS THAT WE HAVE
A BRIT TO EAT MY, UH, MY SUNDAY
ROAST BUCKET WITH BEET FAT. BUT THIS
IS A, A, I’M USING MELTED BUTTER HERE. UM, AND THEN I’M JUST GONNA PUT
MY DRY INGREDIENTS WHISKED IN. IT’S LIKE A VERY MOIST. THAT’S EXACTLY IT. BUT WHEN THEY COME OUT OF THE OVEN, THEY’RE
ACTUALLY HUGE AS YOU SAW EARLIER. UM, THEY, AND THEY DEFLATE A BIT
BUT THERE’S SO MUCH I DON’T KNOW
ABOUT THE SHRINKAGE. JERRY. PRECISELY. ALL RIGHT. SO I MIX THAT ALL UP.
PUT IT IN A POURING TIN. NOW, HERE’S THE KEY TO
YORKSHIRE. PUTTING THE KEY TO
POP OVERS IS YOU WANT TO PRE
HEAT. THIS, THIS IS A FANCY POP OVER PAN.
YOU DON’T NEED IT. YOU CAN USE A
MUFFIN TIN, BUT YOU CAN SEE THAT THERE’S
ALREADY SIZZLING MELTED BUTTER AT THE BOTTOM BECAUSE I
PREHEATED IT, TAKE IT OUT OF THE OVEN AND
IMMEDIATELY WHILE IT’S STILL
HOT. POUR IN THREE QUARTERS OF THE WAY YOU DON’T WANT TO POP OVER BATTER. THAT’S RIGHT BECAUSE THEY GET, AND THAT’S, THAT IS THE NAME. UM SO YOU POUR IT IN AND THEN YOU PUT THESE IN THE
OVEN ABOUT 15 TO 20 MINUTES AT 4, 25 AND THEY COME OUT SO PUFFED UP
AND SERVE IMMEDIATELY. I MEAN,
ALREADY THEY HAVE, BUT THEY ARE AND DELICIOUS AND THEY GO WITH YOU AND THEN YOU HAVE THE EXTRA MUCH BETTER THAN THE CRICKET SAUCE. THIS IS, HOW’S MY SUNDAY ROAST? IS THIS THE BEST INTERVIEW
YOU’VE EVER HAD? IT? IT
CERTAINLY IS. I’M VERY HAPPY THE BAD TASTE OF THE CRICKETS
OUT OF THE NICHOLAS CAME TO PLAY. I LIKE
THAT. ALL RIGHT, GAIL. THANK YOU SO MUCH,
NICHOLAS. THANK YOU SO MUCH. AND
FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD. THIS MORNING. I TODAY FOOD,
WE’RE SO EXCITED. WE’RE GOING TO TAKE A BIG BITE
OUT OF OUR FAVORITE FRUITS. WITH THE ONE THE ONLY
THE RETURNING MARTHA STEWART. GREAT TO BE HERE. I CAN’T. MARTHA STEWART’S FRUIT DESSERTS.
AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK AND I’VE BEEN BAKING EVERY SINGLE ONE OF
THEM AND THEY’RE DELICIOUS. BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT
IT’S SWEET. NOT S RIGHT. CAN I ASK YOU FIRST? A
HUSH. DID YOU BETTER? YOU HAD A SURGERY? YEAH,
MY ACHILLES. OK. DON’T EVER HURT YOUR
ACHILLES, PLEASE. YES, BUT
YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES
YOU NEED 12 TO 13. GORGEOUS
AUTUMNAL APPLES. OK. AND WE’RE USING GRANNY SMITHS
AND ROMES PEEL THEM, CUT THEM INTO LIKE
SIX PIECES. ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR AND A LITTLE BIT OF SALT. JUST KOSHER SALT, KOSHER SALT, THREE QUARTERS OF A
TEASPOON AND OLD SPICE. OK. IT’S
A VERY NICE FLAVOR. HALF A TEASPOON. YOU CAN STIR
THAT UP. RIGHT. AND THEN YOU SAUTE HALF OF THEM IN A PAN. ADD TWO TABLESPOONS OF FLOUR. OH, YES. A THIRD OF A CUP OF
BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH. WELL, YOU A LITTLE BIT MORE WHILE IT
HURTS AND YOU COOK THAT UP UNTIL IT
THICKENS JUST SLIGHTLY. AND THEN AT THIS, I GUESS IT’S
COOKING. YEAH, IT’S COOKING. YEAH, IT’S A
LITTLE. SO YOU WANTED TO GET IT
LIKE A THICKENED UP SAUCE. IT’LL, IT’LL THICKEN UP IN THE
OVEN THAT ULTIMATELY IT WILL ABSORB IT.
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND A HALF OF THE
APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER, SPOON THEM INTO, OH, STOP IT. SHE JUST ADDED MORE SPOON INTO A PIE DISH. THAT’S CUTE. AND THIS IS ONE SERVING. SO YOU DIDN’T PUT
THE PASTRY UNDER. I KNOW. NO, NO, NO. POT PIES ALWAYS HAVE THE
PASTRY ON. THAT’S RIGHT. THAT’S
RIGHT. YOU KNOW, SO HERE’S A SQUARE OF
PUFF PASTRY JUST LIKE THAT. YOU BUY THAT OR YOU CAN BUY IT. THERE IS VERY
GOOD FROZEN, FROZEN PUFF. MAKE A VENT HOLE IN THE
TOP OR TWO. AND I THINK THAT LIKE THAT. AND
THEN EGG WASH JUST, UH, THE SOFTLY
BEATEN EGG. YEAH. THE BEAUTIFUL
COLOR, ISN’T IT? UH, THESE ARE FARM EGGS REALLY,
REALLY GREAT. WHAT DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN
THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. MASHAMA BAILEY HAS BECOME ONE OF
AMERICA’S MOST DISTINGUISHED
CHEFS. SHE’S WORKING IN KITCHENS FROM
FRANCE TO RIGHT HERE IN NEW YORK
CITY. BUT IT WAS HER LOVE OF SOUTHERN
COOKING THAT LURED HER BACK TO
THE SOUTH. WE’RE GONNA COOK WITH HER IN A
MINUTE. BUT FIRST A LOOK AT HER
CULINARY JOURNEY, ALL THESE BREAKFAST ITEMS ARE
REAL IMPROVEMENT. LIKE THEY REALLY KIND OF BOOST
UP THE MENU IN A REALLY GOOD WAY
AND IS SO HAPPY. MASHAMA BAILEY HAS MUCH TO BE
HAPPY ABOUT THESE DAYS. AT 48 CHEF BAILEY’S CAREER IS
BOOMING A DOUBLE JAMES BEARD AWARD
WINNER, INCLUDING OUTSTANDING
CHEF. HER DEBUT RESTAURANT THE GRAY IN
SAVANNAH, GEORGIA IS A
DESTINATION AND SHE RECENTLY OPENED TWO MORE
EATERIES IN AUSTIN, TEXAS. WE CONNECTED WITH THIS CITY JUST
LIKE WE CONNECTED WITH SAVANNAH. AUSTIN WAS A GOOD FIT. A NEW
YORK CITY GIRL WHO SPENT HER
FORMATIVE YEARS IN GEORGIA. CHEF BAILEY IS A FRENCH TRAINED
CHEF WHO LEANS HARD INTO HER
SOUTHERN ROOTS. MY MOM IS SOUTHERN AND SPENT A
LOT OF SUMMERS THERE. I’VE BEEN PRETENDING TO BE
SOUTHERN ALL MY LIFE. YOU KNOW, I JUST LOVE, I LOVE
THE CAMARADERIE OF THE SOUTH. I
LOVE MY FAMILY’S HISTORY AND I LOVE HOW IT SHINES THROUGH IN FOOD. AND IT WAS THAT TIME SPENT IN
HER GRANDMOTHER’S KITCHEN, WHICH MADE CHEF BAILEY FALL IN
LOVE WITH COOKING. SHE COULD TURN SOMETHING OUT OF
NOTHING. SHE ALWAYS HAD A POT ON
THE STOVE. IT CAME FROM SO MUCH LOVE AND IT DIDN’T REALLY COME FROM
LIKE THIS IN ABUNDANCE OF
HAVING. IT WAS LIKE WHAT SHE HAD SHE
SHARED AND I REALLY TRIED TO EMBODY
THAT AFTER AN INTERNSHIP IN FRANCE IN
A SHORT STINT AS A PERSONAL
CHEF, SHE LANDED A SOUS CHEF POSITION
IN NEW YORK CITY. MY MOST TRANSFORMATIVE TIME ME
BECOMING SERIOUS ABOUT THIS PROFESSION WAS MY TIME AT PRUNE. I THINK WORKING FOR GABRIELLE
HAMILTON WAS VERY EYE OPENING. HER FOOD
WAS VERY COMFORTING, VERY
CLASSIC. AND I THOUGHT THAT I WAS BECOMING NOT ONLY A BETTER
CHEF IN THAT ENVIRONMENT BUT A
BETTER PERSON AND IN A MALE DOMINATED FIELD, IT WAS MOSTLY WOMEN WHO IMPACTED
CHEF BAILEY’S CULINARY JOURNEY UNTIL SHE
PARTNERED WITH JOHNNO MORRIS SANO IN THE GRAY. WHEN I MET JONO, IT WAS KIND OF SERENDIPITOUS. IT
WAS LIKE, OH, WAIT, I LIVED IN
SAVANNAH AS A KID. I WANT TO MOVE TO THE SOUTH. I WANT TO BE AN EXECUTIVE CHEF
AT A RESTAURANT. OK, LET’S GO
SEE WHAT THIS IS ABOUT. BUT THE LOCATION JONO CHOSE FOR
THEIR JOINT VENTURE GAVE CHEF
BAILEY SOME PAUSE. I’VE NEVER SEEN A JIM CROW EVER
BUS STATION BEFORE IT WAS
SEGREGATED. IT HAS A DARK HISTORY BUT ME STANDING IN THE
SEGREGATED WAITING ROOM FOR
COLORED PEOPLE. I FELT LIKE THERE WAS SOME GOOD
VIBRATIONS IN THAT SPACE AND I FELT LIKE I WAS GONNA DO GOOD
THINGS THERE. AND I WANTED TO TRY, THEY CHRONICLED THAT JOURNEY
TOGETHER IN THEIR MEMOIR, BLACK
WHITE AND THE GRAY. THE STORY OF AN UNEXPECTED
FRIENDSHIP AND A BELOVED
RESTAURANT ORDER FIRE, MEATBALL CLAM AND A TOAST. AND THAT BELOVED RESTAURANT
FEATURED IN NETFLIX’S CHEF’S TABLE CONTINUES
TO DELIGHT DINERS WITH FRESH SOUTHERN INGREDIENTS
ALONG WITH SPECIAL TOUCHES FROM CHEF
BAILEY’S CHILDHOOD. AFTER THE GUESTS HAVE DINNER, WE CLEAR THEIR PLATES AND WE
GIVE THEM A THRILL. LOCALS WOULD COME IN AND BE
LIKE. BUT YOU KNOW WHAT A THRILL IS
WHAT THAT MADE ME FEEL GOOD BECAUSE THEY UNDERSTAND THAT I
HAVE ROOTS HERE. IT’S A LITTLE PART OF MY HISTORY
ON THE PLATE. OH MY GOD. WE’RE SO EXCITED THAT
YOU’RE HERE. I’M JUST SO IN AWE OF WHAT
YOU’VE, WHAT YOU’VE CREATED. UM IT’S LIKE ROOTS AND WINGS,
MAN. YOU HAVE IT ALL. YOU SAID YOUR MOM DIDN’T WANT
YOU TO BECOME A CHEF INITIALLY.
NO. ARE MY FATHER? THEY BOTH THOUGHT THAT IT WAS
DOMESTICATED POSITIONS AND THEY JUST FELT LIKE I WAS
GONNA BE BROKE FOR THE REST OF
MY LIFE. SO, SO WHAT DO THEY THINK? THEY THINK THEY, THEY’RE VERY
PROUD, VERY PROUD. YOU KNOW, I, I, WHAT I LOVE IS
THAT YOU’RE WHAT, FIRST OF ALL,
YOU BROUGHT US THRILL BUT YOU LEARNED ALL OF YOUR,
YOUR LOVE OF COOKING FROM YOUR
GRANDMA. YEAH, BECAUSE IT WAS, YOU KNOW,
WE DIDN’T HAVE MUCH AND WE UM
WELL, LET ME TELL YOU WHAT A THRILL. A THRILL IS. SOMETHING THAT WOMEN FROM THE
NEIGHBORHOODS IN SAVANNAH WOULD MAKE FOR THE
CHILDREN OF THE NEIGHBORHOODS IN SAVANNAH
AND USUALLY MADE OF VERY INEXPENSIVE INGREDIENTS
LIKE KOOL AID, SUGAR, WATER, MAYBE LIKE IF YOU
SPENT 25 CENTS A THRILL INSTEAD
OF 10 CENT, THEN YOU WOULD HAVE FRUIT
COCKTAIL IN IT OR SOMETHING LIKE THAT. BUT IT WAS, I MEAN, THE SAVANNAH
SUMMERS ARE BRUTAL AND THEY LAST
FOREVER. AND SO IT’S REALLY NICE IN THE
SUMMER TIME WHEN THE HUMIDITY IS
HIGH AND THE HEAT IS HIGH THAT YOU
CAN ACTUALLY HAVE SOMETHING TO
COOL YOU OFF IN THIS ONE. THAT’S A GRAPE
FRUIT, PINK GRAPEFRUIT, FRUIT, SOME GRAPEFRUIT JUICE. AND UM
THIS IS NOT, WE DON’T DO KOOL
AID AT THE RESTAURANT JUST TO CLARIFY. I’M GONNA TELL YOU WE HAD A FEELING WE DID OUR BIRD BIRD WINNING CHEF. SO IT’S JUST GRAPEFRUIT JUICE, A
LITTLE BIT OF SYRUP, UM SIMPLE
SYRUP, SUGAR AND WATER AND UM SOME GINGER. BOYS TO BEIGNETS AND EVERY SINGLE THING IN
BETWEEN. AND OF COURSE, ONE OF THE MOST
LEGENDARY RESTAURANTS HERE IS
COMMANDER’S PALACE. THIS WOMAN RIGHT HERE, MEG BICKFORD IS THE EXECUTIVE
CHEF WHO IS NOT ONLY CREATING UNFORGETTABLE
FOOD BUT LASTING MEMORIES. TAKE A LOOK. ONLY IN NEW ORLEANS IS YOUR MEAL ACCOMPANIED BY A
THREE PIECE BAND IN A SECOND LINE THROUGH
THE RESTAURANT. OR AT LEAST THAT’S THE TRADITION
AT WORLD FAMOUS COMMANDER’S
PALACE OPENED IN 1893. IT’S A NEW
ORLEANS INSTITUTION CHEFS FROM
PAUL PRUDHOMME TO EMER GOI HAVE CREATED STAPLES IN THE
KITCHEN, BUT NOW THERE’S A NEW TOP CHEF
AT THE HELM. BICKFORD MADE HISTORY IN 2020
WHEN SHE WAS NAMED THE FIRST FEMALE EXECUTIVE
CHEF OF COMMANDERS. AFTER STARTING HER CULINARY
JOURNEY BACK THERE IN 2008, I STARTED AS A GARAGE COOK. I WAS WORKING HOT APPS AND SALADS. UM STRAIGHT OUT OF CULINARY
SCHOOL AND FOOD HAS ALWAYS BEEN
HER BIGGEST MOTIVATION. I GREW UP IN A BIG SOUTH
LOUISIANA FAMILY. MY FAMILY, WE GRIEVED OVER FOOD, WE CELEBRATED
OVER FOOD. I JUST KNEW THAT THAT NEEDED TO
BE A BIG PART OF MY LIFE. HER CULINARY STYLE IS INSPIRED
BY THE RICH CULTURE AROUND HER. LOUISIANA IS THE SPORTSMAN’S
PARADISE, RIGHT? SO WHAT WE HAVE ACCESS TO
PRODUCE AND SEAFOOD AND GAME IS
KIND OF UNMATCHED. WE IN THIS HISTORY ARE SO LUCKY TO BE HERE
BECAUSE THE CITY CELEBRATES WHAT
WE DO JUST SO WHOLEHEARTEDLY. THE SAME
WAY THAT THE CITY CELEBRATES
MUSIC EVERY DAY. CHEF MEG BRINGS HER
LEADERSHIP SKILLS TO THE TABLE. THIS RESTAURANT IS A PLACE OF
LEARNING. HEY, CHEF, WHAT CAN I DO FOR
YOU? CHEF MEG HAS THIS KIND OF
GRIT IN HER HUSTLE. SHE LISTENS TO HER TEAM. SHE
CELEBRATES THEIR, THEIR
ACCOMPLISHMENTS. BUT IF SHE SEES A DEFICIENCY,
SHE’S GONNA THROUGH THAT. SHE’S REALLY ONE OF THE BEST
ROLE MODELS THAT I COULD HAVE
EVER ASKED FOR. UM SHE’S ALWAYS ENCOURAGING ME
TO TRY NEW THINGS AND TO JUST DO BETTER AND IT REALLY IS A RECIPE FOR
SUCCESS. I WANT TO CREATE A MEMORY FOR
SOMEONE THAT WHEN THEY THINK ABOUT IT OR THEY
SMELL BREAD PUDDING, IT BRINGS
THEM HERE. THEY COULD JUST BE IN THIS
MOMENT AND BE HERE AND LET US WORRY ABOUT
EVERYTHING ELSE AND YOU JUST SIT AND ENJOY. UM CAN WE JUST LOYALTY TOAST? IT’S ABOUT TIME. THE FIRST FEMALE CHEF OF MAN, YOU MADE THIS COCKTAIL FOR US. WHAT IS THIS CALLED? THE TEQUILA MOCKINGBIRD NUMBER
TWO. SIMPLE BUT FANTASTIC AND GREAT FOR THIS KIND OF
WEATHER. CHEERS TO YOU. N OH MY GOD, ME LEMON CHOW OUT. LITTLE BETTER. COME ON. PUT THIS DOWN. YOU KNOW, LIKE MY BIG GIRL
COCKTAILS, RIGHT? ALL RIGHT. WHAT ARE YOU COOKING
UP FOR US? SO WE’RE GOING TO DO ARMSTRONG EGGS. THIS IS ONE OF MY ALL TIME
FAVORITE BRUNCH DISHES THAT COMMANDER
LOOKS LIKE YOU PUT THE TRINITY
IN THERE. WE PUT TRINITY IN THERE. OF
COURSE, ALL GREAT THINGS START
WITH THAT. WE’RE GOING IN WITH SOME GARLIC.
THAT’S A LOT IS GOING IN WITH HOW YOU KNOW A LOT AGAIN AND WE’RE GOING TO COOK ALL THIS
DOWN TO, IT’S OPAQUE. RIGHT. SO
LITTLE TRANSLUCENT. THEN WE’RE GOING TO ADD ONE OF
MY FAVORITE INGREDIENTS TO OUR
RED BEANS. PICKLED PORK. HOW DO WE DON’T KNOW WHAT FOR ME? SO, IT’S KIND OF LIKE SALTED
PORK. OK. SO IT’S GOING TO SEE A
LOT OF THIS POT. SO WE’RE NOT GOING TO ACTUALLY
SEASON OUR BEANS UNTIL THEY’RE
NICE AND TENDER. I’LL HELP YOU. THANK YOU. AND THAT GO OUR RED
BEANS. THOSE ARE UNCOOKED. YOU
JUST POP THEM IN. RIGHT. I OVERNIGHT. EXACTLY. RIGHT. SO
THEY DON’T TAKE, YOU KNOW, ALL
DAY TO COOK. WHAT’S GOING ON WITH THAT? THAT, THAT’S SOME CHICKEN STOCK,
RIGHT? SO WE’RE BUILDING LOTS OF
FLAVORS HERE WITH OUR TRINITY,
WITH OUR GARLIC, WITH OUR JALAPENOS, OUR CHICKEN STOCK, OUR PICKLED
PORK. WE’RE GOING TO LET THIS COOK FOR
HOURS AND HOURS NOW. SO WE’RE MOVING ON. SO WE HAVE HERE. THIS IS A DIRTY RICE CAKE. SO
WE’VE GOT TRINITY AGAIN. LOTS OF GARLIC, HOUSEMAID SMOKED
ON DEWY SAUSAGE AND OUR LOUISIANA POPCORN RICE. OK? FORM THAT INTO A CAKE. WE’RE
GOING TO GO OVER HERE. WHAT,
WHAT IS THAT ON THERE? THIS IS OUR RED BEANS. OH WE
PURE THEM. SUPER, SUPER. RIGHT? SO THEY’RE NICE VELVETY. WAIT, LOOK WHAT’S
HAPPENING. LOOK AT THAT. YES. YES. AND THIS IS TAKING TOO LONG. SO WE’RE GONNA
MOVE ON. WE GOT OUR BEAUTIFUL CRISPY RICE
CAKE HERE. NOW YOU SAID THERE’S AN EGG.
WHAT’S HAPPENING? THE POACHED CAKE? SO POACH DID IT, HONEY. WE’RE ALL ABOUT THAT. NOW, WHAT’S THIS DELICIOUS SAUCE
ON TOP? SO, OVER HERE WE HAVE HOLLANDAISE. OUR HOLLANDAISE IS STUDDED WITH
SMOKY HOUSEMAID MAO. WE’LL SHARE. YOU WANNA SHARE. LET’S SHARE. AND WE’RE GONNA DO SOME. WAIT.
IS THERE MORE BEAUTIFUL GREEN
ONIONS? RIGHT ON. COME ON. OK. MEG THIS IS ME. OH MY GOD. I’M SO GLAD YOU’LL ENJOY IT. I
MEAN, THAT IS AMAZING. THE BEST PART ABOUT BRUNCH AT
COMMANDERS OUTSIDE OF THE FOOD
AND THE COCKTAILS AND THE SERVICE AND
ALL THE ENVIRONMENT IS THE
SECOND LINE, BUT YOU CAN’T DO IT WITHOUT YOUR
OWN SECOND LINE. I’M WHAT, WHAT, JEN? OH MY GOD. ONE OF THESE. COME ON. THANK YOU, MEG. ARE YOU KIDDING? OH MY GOD. YOU GET THESE DELICIOUS RECIPES.
HEAD TODAY.COM/OK. YOU KNOW THAT IN THAT MOMENT,
HODA, WHERE YOU TAKE A BITE OF
SOMETHING SO DELICIOUS, YOU CAN ACTUALLY TASTE THE LOVE
THAT WENT INTO IT. WELL, THAT IS THE KIND OF FOOD THAT
HARLEM CHEF TAMMY TREADWELL
MAKES AND HER COOKING IS JUST PART OF
WHAT DRAWS THE CROWDS IN. TAKE A LOOK. THAT’S LOVE. WAIT TILL YOU TASTE THAT RIGHT
IN THE HEART OF HARLEM IN A 15
SQUARE FOOT FOOD TRUCK. I GOT PO POBOYS. YES, THAT’S ME. YOU’LL FIND PO’BOYS SHRIMP AND
GRITS AND A WHOLE LOT OF GOOD
VIBES. I TELL PEOPLE ALL THE TIME ON MY
CORNER ON 100 AND 25TH STREET. THERE’S NOTHING BUT LOVE, LOVE AND HARLEM ARE TWO THINGS
THAT ARE PART OF CHEF TAMMY
TREADWELL’S DNA NEIGHBORHOOD THAT’S IN EVERY
PART OF WHO YOU ARE. WE ARE SITTING IN THE HARLEM
ROSE GARDEN. THIS IS LIKE SO SURREAL BECAUSE I’VE OFTEN SAID
I’M THAT FLOWER OR THAT ROSE THAT WILL BREAK
THROUGH THE CONCRETE, NO MATTER
WHAT YOU POUR ON ME, I’M GONNA EMERGE STRONGER AND
STRONGER THROUGHOUT TAMMY’S SOMETIMES
CHALLENGING LIFE. FOOD HAS BEEN WHAT SHE CALLS HER
LOVE LANGUAGE. I CANNOT TALK ABOUT FOOD WITHOUT
TALKING ABOUT MY GRANDMOTHER BECAUSE HER SPIRIT IS WITH ME. EVERYWHERE I GO, I GOT MY LOVE
OF COOKING FROM HANGING AROUND
IN THE KITCHEN WITH HER NOT WANTING TO GO OUTSIDE
BECAUSE SHE WAS COOKING AND I WANTED TO
BE FIRST IN LINE TO GET THE
PLATE. THERE WAS A LOT OF PEOPLE IN MY
HOUSE AFTER SURVIVING CANCER AND GETTING
LAID OFF FROM HER JOB. TAMMY FELT A CALLING TO FEED
PEOPLE CARE OF ALL THE FLAVORS. IN 2016, SHE BROKE THROUGH THE MALE
DOMINATED FOOD TRUCK INDUSTRY AND OPENED HARLEM
SEAFOOD SOUL. THE IDEA THAT YOU HAD LIKE ALL
THE THINGS YOU HAD TO OVERCOME
IN YOUR LIFE AT YOUR CORE. ARE YOU AN OPTIMIST?
UNBELIEVABLY. WE LIVE IN A WORLD
OF POSSIBILITIES. I’LL SHOW YOU IT CAN BE DONE. THEN IN MARCH OF 2020 THE
UNTHINKABLE HAPPENED, TAMMY WAS FORCED TO SHUT HER
TRUCK DOWN. THEN HER HUSBAND GREG PASSED
AWAY FROM COVID. WHAT DID YOU
LOSE THAT DAY? I LOST MY BEST FRIEND. WE HAD 38 AMAZING YEARS TOGETHER. ONE THING I KNOW FOR SURE IS
THAT MAN LOVED ME. I HAVE NEVER HAD A DOUBT THAT
HIS LOVE IS REAL. THERE’S A PERIOD IN BETWEEN FETAL POSITION AND STANDING UP. OH, YEAH. AND THERE’S SOMETHING
THAT HAPPENS IN THAT MOMENT WHERE IT CHANGES. WHAT MADE YOU SAY
IT’S TIME TO GET OUT FROM UNDER
THESE COVERS. I STARTED SEEING THE FACES OF
THE PEOPLE IN MY FAMILY. THEY WERE LOOKING AT ME FOR THE
FIRST TIME LIKE THEY WERE VERY CONCERNED EVERY TIME I WOULD HIT
A WALL EMOTIONALLY OR I FELT
LIKE, YOU KNOW, UM TODAY, UH TODAY IS NOT THE
DAY I’M GONNA LAY BACK DOWN
TODAY. AND MY GRANDDAUGHTER WOULD SAY
TO ME, GRANDMA WHEN YOU GOING TO COOK FOR THE
PEOPLE AGAIN, THIS TIME, I LOOKED AT HER LIKE, YOU KNOW, THAT’S A GOOD QUESTION. YOU KNOW WHAT WE LOVE ABOUT YOU
IS THAT YOU’RE NOT ONLY SHARING YOUR
LOVE THROUGH YOUR FOOD, YOU’RE ALSO SHARING YOUR LOVE
THROUGH HELPING OTHERS. THAT WAS THE ONLY MOTIVATION I
HAD TO COOK WAS TO DO SOMETHING
FOR SOMEONE ELSE. HAD TO PUT MY GRIEF ON THE SIDE AND MOVE FORWARD. AND THAT’S WHAT I DID WHEN, WHEN
THE DOORS OPENED AND DID YOU WONDER ARE THEY
GONNA REMEMBER ME? I STOOD THERE FOR A LITTLE WHILE
LIKE, OK, I KNOW Y’ALL SMELL ME. I LITERALLY TURNED AROUND UM, I GUESS, STIR THE GRITS OR DO
SOMETHING. AND WHEN I TURNED BACK AROUND
THERE WAS A LINE, THERE WAS A LOT AND THERE HAD TO BE, UH, YOU
KNOW, AT LEAST A DOZEN PEOPLE STANDING
IN LINE AND THEY WERE WAITING FOR ME AND THEY WERE
SMILING AND THEY WERE LIKE, WHERE YOU BEEN? WE’RE GLAD TO SEE YOU BACK HERE. HARLEM IS A VILLAGE. THAT’S HOW I WAS
ALWAYS RAISED TO BELIEVE. THERE’S A LOT OF LOVE IN THE
SNOW. JUST WAIT TO GET TO EXPERIENCE. LET’S GO. ALL RIGHT, LET’S GO TODAY. JUST SHY OF 60. AND AFTER A LIFETIME OF HARDSHIP
CHEF, TAMMY SAYS SHE’S IN HER PRIME
AND SHE’LL REMAIN ON THAT CORNER AS LONG AS THE
COMMUNITY ALLOWS HER TO STAY AND I’M GONNA GIVE YOU A LITTLE. THANK YOU. I HAVE WORKED SO HARD FOR SO
MANY YEARS AND NOW I GET TO DO WHAT MAKES ME
HAPPY IS SHE? SHE’S AMAZING. WE LOVE
HER SO MUCH. OVER THREE YEARS OF WORK AND
GRACE. THIS MOMENT FOR MARTHA
GILREATH HAS BEEN YEARS IN THE MAKING.
WHERE DID YOU LIVE? UH RIGHT ON THAT SIDE, RIGHT BY
THESE COLUMNS IS WHERE I’D
USUALLY STAY. SO THIS WAS YOUR ROOF. IT’S DARK AND IT’S KIND OF
CHILLY AND IT’S, IT’S DISMAL AFTER YEARS OF
ADDICTION AND HOMELESSNESS. MARTHA IS FINDING GRATITUDE IN
THIS SECOND CHANCE. IT’S
SURREAL. A LOT OF IT WAS REALLY REALLY
ROUGH AND UGLY AND IT JUST GETS MORE BEAUTIFUL
EVERY DAY. NOW, MY CHILDHOOD WAS
UNBELIEVABLE AND I HAVE FIVE
SIBLINGS. MY PARENTS HAVE BEEN MARRIED 43
YEARS. WE ALWAYS HAD FUN AND
THERE WAS SO MUCH LOVE. SOMEONE HEARING THAT WOULD
WONDER WHAT HAPPENED. I THOUGHT PEOPLE THAT WERE ALCOHOLICS OR
ADDICTS CAME FROM A CERTAIN BACKGROUND. GIRLS LIKE ME WHO WENT TO
COTILLION AND WENT TO A GOOD HIGH SCHOOL DON’T END UP
LIKE THAT. AND THE TRUTH IS THIS THING THAT I HAVE, IT, IT
DOESN’T CARE. IT STARTED SOMEONE HAD SOME
COCAINE IN THE PARTY AND I
THOUGHT THIS IS FUN AND IT WAS SCARY AND
IT WAS EXCITING. EVENTUALLY, THAT PROGRESSION LOOKS LIKE FOR
ME GOING TO HARDER DRUGS AND VIOLENCE AND
HOMELESSNESS AND JAILS AND
HOSPITALS, IT WAS AN ACT OF ADDICTION FOR
16 YEARS. AND AT SOME POINT YOU WAKE UP AND LIVING UNDER THE BRIDGE.
IT’S THE SCARIEST BECAUSE YOU’RE NEVER SAFE. WHEN DID YOU MAKE THAT DECISION
WHERE I’M WILLING TO PUT IN THAT
WORK? I’M GONNA TURN IT AROUND. I THINK THAT THE WILLINGNESS TO
PUT IN THE WORK AND THEN A MOMENT OF GRACE HAVE
TO ALIGN. I CALLED MY FRIEND JESSE AND I
ASKED HER IF I COULD COME HOME. I CANNOT LIVE LIKE THIS ANYMORE. IN DECEMBER OF 2019, MARTHA
ENTERED INTO A RECOVERY CENTER
IN CHARLESTON, SOUTH CAROLINA AND THAT’S WHERE
EVERYTHING CHANGED. FOOD FOR SO LONG FOR A LOT OF US
IS SURVIVAL. AND SO WHEN PEOPLE
START TO GET SOBER AND THEY
START TO ENJOY FOOD AGAIN, THERE WAS A KID THERE TURNING 21
IN REHAB, SOMEONE HAD TOLD ME THAT HE
LOVED CHEESECAKE, LOVE
CHEESECAKE. SO I, I DON’T MAKE A CHEESECAKE.
YOU KNOW, I CAN FIGURE THAT OUT.
AND THEN I SEE HIM WITH HIS NEW FRIENDS AND HE IS
SMILING AFTER WATCHING THIS KID ENJOY
THE CAKE. I, I’D NEVER HAD ANY DIRECTION AND
NEVER FOLLOWED ANYTHING THROUGH. AND I SAID I’M GONNA GO TO
CULINARY SCHOOL. SO MARTHA RETURNED TO NEW
ORLEANS IN SEPTEMBER OF 2020 RECEIVED A SCHOLARSHIP TO NOKI, THE NEW ORLEANS CULINARY AND
HOSPITALITY INSTITUTE JUST ONE BLOCK FROM WHERE SHE ONCE LIVED
UNDERNEATH THE BRIDGE. IT WAS VERY SCARY, BUT ALSO IT REQUIRED ALL OF THE SAME THINGS THAT SOBRIETY REQUIRES OF
ME FOLLOWING DIRECTION,
PATIENCE, TAKING YOUR TIME DOING IT
SOMEONE ELSE’S WAY. AND IT WAS THROUGH BAKING WHERE
MARTHA THRIVED, DEFYING ALL
ODDS. SHE GRADUATED AS VALEDICTORIAN
OF HER CLASS WHEN YOU LOOK AT, AT WHO SHE’S
BECOME IN THE KITCHEN AND OUT. WHAT DO YOU THINK? PRO I’M REALLY, REALLY PROUD OF
HER AND REALLY EXCITED FOR HER
AND NOT TOO SURPRISED. IT’S EVERYTHING THAT’S INSIDE OF
HER THAT THAT’S COME OUT IN THE YEARS SINCE GRADUATION. MARTHA HAS BECOME AN EXECUTIVE
CHEF AT A LOCAL RESTAURANT AND HAS STARTED HER OWN POP UP
BAKERY CALLED NOLITA. WE’RE GONNA DO A PLAY ON A
MORNING ROLL A FULL COLOR. IT’S REALLY
FRAGRANT. OH MY GOD. THAT’S AMAZING. AND ONE OF THE CHEFS THAT HAS
ALWAYS INSPIRED, MARTHA IS RESTAURATEUR AND FOOD
NETWORK HOST, GUY FIE. HE’S ABOUT BRINGING JOY. HE WANTS TO MAKE PEOPLE’S
EXPERIENCES AND LIVES BETTER ALL
AROUND FOOD. AND GUY HAD A SPECIAL MESSAGE
FOR MARTHA. MARTHA. YOUR BUDDY GUY FETTI.
HERE YOU ARE A WARRIOR. YOU HAVE BEEN THROUGH IT ALL AND
TO JUST THINK THAT I MAKE YOU HAPPY, I MAKE YOU
SMILE THAT YOU LOVE FOOD AND
ENJOY IT THE WAY I DO. WELL, MY SISTER FROM ANOTHER
MISTER, I LOOK FORWARD TO
MEETING YOU. I MAKE IT THROUGH NEW ORLEANS.
I’M COMING TO KNOW LITA, I’LL BE
LOOKING FOR YOU. OH, A LOT OF SURREAL THINGS HAVE
HAPPENED TO ME LATELY, BUT
THAT’S AT THE TOP OF THE LIST. OH, THANK YOU FOR THAT. WHAT’S NEXT
FOR YOU? I DON’T KNOW. AND I THINK THAT’S THE EXCITING
PART. I, YOU KNOW, ONE DAY I HOPE NOLITA BECOMES BRICK AND
MORTAR. WHAT FOOD DOES FOR US IS ITS
SERVICE TO MAKING MEMORIES. AND SO IF SOMEONE COULD COME IN
NOLITA AND THEN 10 YEARS FROM
THEN SAY, OH, THAT’S WHERE MY DAD USED TO TAKE
ME. I JUST WANT TO KEEP BEING
HOPEFUL AND GRATEFUL IF THERE ARE ANY PARENTS
WATCHING. I JUST WANT THEM TO KNOW THAT
THEIR BABIES CAN STILL COME
HOME. THERE IS ALWAYS HOPE FINDING INSPIRATION IN THEIR OWN
STORIES. CHEF ZYLA CAUDILLO TAPS INTO HER
MEXICAN HERITAGE TO CREATE HER
CUISINE. MY RESTAURANT IS ETHER. IT IS THE CAMEL BAR WITH VEGAN INSPIRED MEXICAN
DISHES. CHEF SHAARI FREEMAN LEANS INTO
HER SOUTHERN ROOTS FOR RECIPES. MY RESTAURANT IS CALLED CADENCE, THE SOUTHERN SOUL FOOD
AND FOCUS AND CHEF AMARA GARIB, DAUGHTER OF A ECUADORIAN MOTHER
AND AN EGYPTIAN FATHER GETS HER INSPIRATION FROM HER FATHER
WHO OPERATED A PIZZA PARLOR. MY RESTAURANT IS CALLED SODA
CLUB. IT’S A WINE BAR AND IT’S PLANT
BASED UH ITALIAN FRESH PASTA. DID YOU CATCH THIS DETAIL? ALL
THREE SKIP THE ANIMAL PRODUCTS
BUT NOT THE FLAVOR. OK. I HAVE TO SAY WHEN YOU HEAR
ITALIAN FOOD, WHEN YOU HEAR
MEXICAN FOOD, WHEN YOU HEAR SOUL FOOD, I MEAN,
THERE’S A LOT OF CHEESE IN
THOSE. THERE’S A LOT OF MEAT IN THOSE.
I’M MEXICAN. I GREW UP WITH MY
MOM MAKING MEXICAN FOOD. HOW IS IT TO MAKE THESE
PARTICULAR TYPES OF FOOD PLANT
BASED THE SOUL FOOD? ONE THING YOU HAVE TO DEFINITELY
FOCUS ON IS THE FLAVOR PROFILE. SO JUST PLAYING AROUND WITH
TEXTURES A LOT UH DIFFERENT
FLAVORS, COOKING TECHNIQUES. I THINK THE ITALIAN FOOD, YOU
JUST STICK WITH FRESH PASTA. YOU
CAN’T GO WRONG. MEXICAN PEOPLE ARE INDIGENOUS
PEOPLE AND A LOT OF THE FOOD IS FROM NATURE AND FROM
THE GUM. SO I FEEL LIKE IT EASILY
TRANSLATED TO BEING VEGAN. RAISE
YOUR HAND IF YOU’RE A VEGAN. OK. SO MIRA, YOU’RE NOT, WHAT WAS THIS
PROCESS LIKE? I MEAN, WERE YOU
LIKE MISSING THE CHEESE AT ALL ON TOP OF A
PASTA OR? NO? IT’S REALLY EASY TO JUST COVER
SOMETHING IN CHEESE AND IT’S DELICIOUS AND IT
TASTES GOOD. IT WAS MORE CHALLENGING BECAUSE
I WAS JUST TRYING TO FIND SUBSTITUTES TO MAKE IT MORE
TRADITIONAL BUT NOT TRADITIONAL. AT THE SAME TIME, WE ALSO HAVE A
GROUP CHAT WHERE ONE OF US WILL
BE LIKE, THIS IS WHACK CHEESE, DON’T USE
IT OR THIS IS A REALLY GOOD ONE. YOU SHOULD TRY IT OUT AND STUFF
LIKE THAT. YOU’RE ALL UNDER 30 YOU HAVE THE TITLES OF EXECUTIVE
CHEF AT RESTAURANTS IN NEW YORK
CITY. I MEAN, HOW COOL IS THAT? IT’S PRETTY COOL. HOW’S THIS BEEN TO GO THROUGH
TOGETHER BETTER THAN GOING ALONE? THAT’S TRUE. WE’RE ABLE TO LEARN A LOT
FROM EACH OTHER. UM AND ALSO LEARN A LOT ABOUT
OURSELVES, HOW WE COOK AND HOW
TO RUN RESTAURANTS. THEIR BOSS HAD FULL FAITH THEY
COULD DO JUST THAT. RAVI DE ROSSI FOUNDER AND CEO OF
OVERTHROW HOSPITALITY WHO OWNS
ALL THE RESTAURANTS DECIDED TO GIVE THEM
A SHOT AT STARTING THEIR OWN CULINARY CONCEPTS WHEN THEY WERE
WORKING AT THE COMPANY IN
DIFFERENT POSITIONS. WAS IT THIS PURPOSEFUL DECISION
TO GIVE THREE WOMEN OF COLOR THIS OPPORTUNITY TO BE EXECUTIVE
CHEFS OF NEW YORK CITY
RESTAURANTS? I THINK SUBCONSCIOUSLY
INTENTIONAL, IF THAT MAKES
SENSE, THEY WERE ALREADY IN THE COMPANY
AND THE BEST SUITED FOR THESE
POSITIONS. OVER 65% OF OUR 300 SOME ODD
EMPLOYEES WERE WOMEN AND PEOPLE. SO WE MADE THE VERY CLEAR
DECISION TO PUT MORE PEOPLE OF
COLOR IN PLACES OF AUTHORITY. SO AS THEY’RE HIRING, THEY SEE
THROUGH THE LENS OF THEIR CELLS,
OF COURSE, A TASTE TEST HAD TO BE PART OF
THIS ASSIGNMENT TO SEE HOW THEY STAND UP TO THE
REAL THING. FIRST PLANT BASED ITALIAN FROM
THE SODA CLUB. SO, WHERE SHOULD
I START WITH THE REGULAR? WITH THE
REGULAR? OK. MY FAVORITE. YEAH,
THAT WAS AMAZING. GOOD. NO, I’M HAVING A MOMENT NEXT VEGAN INSPIRED MEXICAN FOOD
FROM TERIA AND MANGO SALSA LOOKS DELICIOUS. IT WAS SO GOOD. OH, MY GOODNESS. AND FINALLY I HAD TO TRY A DISH
GETTING RAVE REVIEWS, FRIED
LASAGNA, A SOUL FOOD FAVORITE AT CAS. I’M SO EXCITED AND BOLOGNA W OUR GUIDE THIS MORNING. THE ONE
AND ONLY PADMA LOCKS PADMA, OF COURSE HOST ON BRAVO’S TOP
CHEF TONIGHT IS THAT HIT SHOW’S
19TH SEASON FINALE. CHEF’S GETTING ONE LAST CHANCE
TO COMPETE FOR THE GRAND PRIZE.
PADMA. YOU’VE BEEN THERE FROM THE VERY
BEGINNING WITH THE EXCEPTION OF
THAT FIRST SEASON. YES. THAT’S RIGHT. YEAH. IT’S BEEN A REALLY LONG, LONG,
GREAT RIDE. I NEVER THOUGHT THAT IT WOULD
LAST THIS LONG. BUT I MEAN, YOU KNOW, WE’RE DOING WELL, THE SHOW IS BETTER THAN EVER AND
THE CRITICS STILL LIKE IT. SO I’M VERY LUCKY AND NOT TO
GIVE AWAY TOO MUCH, BUT THE
SCUTTLE. BUT IS NEXT SEASON, YOU GUYS ARE GOING TO DO
SOMETHING YOU’VE NEVER DONE
BEFORE. IS THAT RIGHT? YES. WE’RE GONNA GO
INTERNATIONAL FOR THE WHOLE
SEASON. WE HAVE BEEN INTERNATIONAL FOR
FINALES. UH, WE’VE GONE TO SINGAPORE AND MACAU AND EVERYWHERE ELSE, BUT THE
WHOLE SEASON IS OUTSIDE AMERICA. DON’T ASK ME WHERE YET. LET’S, LET’S COOK. LET’S LET’S
EAT. WHAT ARE WE MAKING THIS
MORNING? WE ARE MAKING THE HEALTHIEST
DISH POSSIBLE. SO I’M GONNA MAKE A SAUCE AND
IT’S A BALINESE BAKED FISH. I
FIRST HAD DISH WHEN I WAS IN BALI OVER 20
YEARS AGO. AND IT’S SO SIMPLE AND THE
REASON I LIKE IT IS BECAUSE IT’S
VERY LOW EFFORT. YOU’LL SEE THAT IT’S VERY HEALTHY, IT’S
VERY HIGH PROTEIN AND IT’S EASY
TO MAKE. YOU KNOW, PEOPLE ALWAYS ASK ME
HOW I STAY LEAN. YOU KNOW, WHEN I DO ALL THIS
EATING ON TOP CHEF, IT’S NOT
EASY, BUT IT’S EATING LIKE THIS. THAT HELPS AFTER I FINISH. SO
WE’RE GONNA START WITH ONIONS IN THE BLENDER AND TO THE
ONIONS. WE’RE GONNA ADD GARLIC, GINGER A LITTLE BIT OF TAMARIND PASTE.
NOW, TAMARIND PASTE IS
WONDERFUL. YOU CAN GET IT AT ANY GOOD
SUPERMARKET. IT’LL LAST IN YOUR
PANTRY. IT’S GONNA ADD LIKE A, A TART
AND SWEET TANG TO IT. ALSO, I’M ADDING TOASTED SESAME
OIL AND CUMIN POWDER POWDER AND A LITTLE SALT TO
TASTE. THAT IS REALLY IT. AND ABOUT TWO OR THREE
TABLESPOONS OF WATER. GO AHEAD.
WE’LL MIX THAT UP. YOU’RE GONNA MIX THAT UP. I’M NOT GONNA DO IT BECAUSE OF
THE NOISE, BUT THIS IS WHAT IT
LOOKS LIKE. AND WHAT KIND OF FISH ARE WE
USING HERE? WE’RE USING RED
SNAPPER. BUT HONESTLY, YOU COULD USE COD,
YOU COULD USE FLOUNDER ANY WHITE FISH. THIS IS SO EASY AND THEY’RE ALREADY DIGGING IN
OVER THERE. WHAT’S WHAT’S THE
VERDICT? IT GOT A LOT TO IT. YOU LOVE THE UM AND THEN I, ALL I’M DOING IS POURING THIS
AND THIS IS GOING TO GO INTO AN OVEN AT 350 DEGREES FOR 20 OR
25 MINUTES AND THAT’S ALL. AND THEN FOIL OIL, IT COVERED AND THEN WHEN IT’S DONE, I KNOW IT
DOESN’T LOOK VERY APPETIZING,
BUT IT’S SO DELICIOUS. ALL YOU’RE GONNA DO IS TAKE FRESH MINT AND GARNISH AND A LITTLE BIT OF LEMON JUICE. AND THIS HAS
LITERALLY LIKE LESS THAN 250
CALORIES. AND YOU’RE GONNA, IT WITH CHOY. I AM I COOKING BOK CHOY
INTIMIDATED. WHY? I DON’T KNOW.
IT’S PROBABLY A VERY GOOD, SO GOOD. YOU WANT TO GET BOK CHOY AND YOU JUST WANNA QUARTER
IT LIKE THIS, DEPENDING ON THE
SIZE. YOU CAN CUT IT SMALLER AND ALL WE’RE GONNA DO IS DUMP
THIS BOK CHOY AND BLANCH IT LITERALLY FOR 90 SECONDS AND YOU BLANCH IT SO THAT IT COOKS EVENLY AND YOU
DON’T GET WEIRD SPOTS WHEN
YOU’RE SAUTEING IT, BUT YOU DON’T WANT TO COOK IT
FOR THAT LONG. LIKE THIS IS GONNA COOK FOR
LITERALLY 90 SECONDS, TWO
MINUTES AND THEN YOU TAKE IT OUT. YOU DON’T EVEN HAVE TO. I MEAN, LOOK IF IT’S A WEEK
NIGHT AND THE KIDS ARE HUNGRY
AND YOU GOTTA GO, DON’T WORRY ABOUT A MERCY. YOU’RE NOT IN A RESTAURANT, IT’S
GOT A LITTLE KICK. SO THIS IS WHAT IT LOOKS LIKE WHEN
IT’S BLACK. ABOUT 90 SECONDS. I HAVE BUTTER MELTING HERE. THIS IS SO EASY AS
WELL. AND AGAIN, ALL I’M DOING IS
ADDING SOME ASIAN INGREDIENTS TO
IT, WHICH IS THE TOASTED SESAME OIL. WHAT’S EMERGING SOY SAUCE? WELL, IT’S
GONNA GO WITH THAT FISH, RIGHT? ONIONS. NO ONIONS. SORRY, THAT WAS
GARLIC. THAT WAS GINGER AND A LITTLE BIT
OF RED CHILI. IT’S REALLY GOOD. YEAH. AND THEN YOU JUST SAUTEED
THIS UP. AND, I MEAN, I LITERALLY MADE IT IN REAL
TIME. I MADE THIS WHOLE MEAL IN REAL
TIME EXCEPT FOR THE 20 MINUTES
THAT THE FISH TOOK. THAT’S HOW EASY IT IS. IT’S
REALLY GOOD. I LOVE IT. I LIKE THE FLAVORS. I LIKE TO DO THIS RECIPE. WE DON’T COOK A LOT. SHE SHOWS I HAVE CONFIDENCE I CAN DO THIS. I CAN EAT A WHOLE PLATE OF THAT
BOX. THANK YOU. CONGRATULATIONS. BY THE WAY. THANK YOU. FOLKS WHO TUNE IN TONIGHT FOR
THE FINALE. WHAT CAN THEY
EXPECT? YES, THEY CAN EXPECT A LOT. WE HAVE THREE CONTESTANTS WHO
ALL HAVE DIFFERENT STYLES OF COOKING AND WE’RE IN
TUCSON, WHICH IS A UNESCO FOOD HERITAGE
SITE. SO I’M VERY EXCITED. I LOVED IT. THAT’S MY HOME. SO NICE. THANK YOU SO MUCH AS ALWAYS. CONGRATULATIONS. FOOD SUMMER DOES NOT HAVE TO BE
ALL BURGERS AND HOT DOGS, YOU
KNOW, AND IT CAN STILL BE DELICIOUS. IF YOU ARE LOOKING TO BRING MORE
VEGGIES INTO THE ROTATION, YOU’RE IN LUCK ALL THE WAY FROM
THE BUTCHER CLUB AT PALM BEACH
IS PGA NATIONAL RESORT. WE’VE GOT TOP CHEF SEASON 13
WINNER JEREMY FOR, WITH SOME VEGGIE
RECIPES TO SPICE UP THE DINNER.
HI, GOOD MORNING. I GUESS WE SHOULD. I’M ALL RIGHT. THAT IS. NOW, LOOK, I’M A LITTLE BECAUSE I’M A CARNIVORE BUT THIS
ALL LOOKS DELICIOUS. BUT ALL THIS GOES WITH CARNIVORE
STUFF. OK. GOOD. SO, THIS IS ONE OF MY FAVORITE
DISHES FROM THE BUTCHER’S CLUB
AT PGA. AND WE BASICALLY TAKE THESE
BEAUTIFUL SWEET VIDALIA ONIONS AND WE PUT THEM IN A POT SKIN ON
SKIN AND WE HAVE A LITTLE BIT OF
MILK WATER IN THERE. SOME AROMATICS SUCH AS THYME, A
LITTLE ROSEMARY, SOME BLACK
PEPPERCORNS, BRIGGS AND ALL. UH YEAH. HOW EASY CAN THAT BE? I
MEAN, I’M INTO THE EASE OF THAT. AND THE REASON WE DO THIS IS
BECAUSE WE’RE, WE’RE BASICALLY POACHING THE
INSIDE OF THE ONION SLOWLY. SO WE’LL BRING THIS UP TO A BOIL
AND LET IT COOK FOR LIKE FIVE OR
SIX MINUTES AND THEN WE’LL JUST CHECK IT BY,
YOU KNOW, PULLING IT OUT AND
DOING A LITTLE SQUEEZE. AND WHAT DO YOU WANT IT TO BE
KIND OF SOFT? JUST A LITTLE
SOFTER THAN A RAW ONION. SO LIKE 5 TO 7 MINUTES. ALL
RIGHT. WE GOT OUR TASTERS OVER
THERE, YOU KNOW. OK. SO NOW WHAT HAPPENS? SO
BASICALLY, NOW WE TAKE OFF THE
ROOT END WITHOUT TAKING OFF MY FINGER, RIGHT. YOU NEED THOSE AND THEN WE JUST PULL THE CENTER
OUT. SO IT’S REALLY, REALLY EASY
ONCE IT’S SOFT TO PULL THIS OUT, RIGHT. TAKE
OFF THE OUTSIDE BECAUSE WE’RE GONNA, THERE WE GO. I KNOW. RIGHT. SO WE’LL PULL ALL THESE LAYERS
OFF AND LEAVE THE OUTER TOO AND IF YOU’RE GONNA MAKE IT LOOK
COOL, YOU LEAVE A LITTLE TOP ON THAT. OK. AND THEN WE’RE GONNA STUFF
IT WITH THIS, LIKE POTATO SALAD. SO, SO IN HERE IS A LITTLE BIT
OF HORSERADISH, SOME HEAVY CREAM
POTATOES, YOU KNOW, A LIGHT LUNCH. YEAH, I KNOW. MY GOODNESS. WE
DIDN’T SAY IT WAS A LOW FAT. WE JUST SAID IT WAS A
VEGETARIAN. WE JUST SAID IT WAS
GONNA BE EASY AND FUN STUFF. OUR GUAN HERE. YEAH. OH MY GOD. HE WOULD SAY I ACTUALLY LEARNED THIS FROM MY
MENTOR, DEAN MAX TAUGHT ME THIS
YEARS AND YEARS AGO. IT’S A BEAUTIFUL RECIPE. OK? NOW, WHAT DO WE DO? SO NOW THAT THAT’S STUFFED IN
THERE, ARE YOU TRYING TO STUFF
SOME? WELL, I FEEL LIKE THIS GUY NEEDS
TO BE STOPPED. I DON’T WANT TO WASTE MY TIME
HERE. OK? I MEAN, I DON’T WANT YOU TO, YOU
KNOW, WASTE THE ONION, NOT MY TIME. I MEANT TO SAY I
DON’T WANT TO WASTE THIS
BEAUTIFUL ONION. I HAVE ALL THE TIME IN THE
WORLD. OK? I LOVE IT. ALL RIGHT. LET’S DO IT. SO THEN
WHAT WE, SO THEN WE JUST POP THIS THING
IN THE OVEN. LET IT GET ALL CRISPY AND
DELICIOUS LIKE THAT. IS IT? SO YUMMY. YOU GUYS, THIS IS SO YUMMY FUN, RIGHT? LIKE THERE’S NO, BUT YOU NEVER HAD YOUR TOD. YEAH. OK. COOL. AND THEN WE BAKE THAT OFF
AND WE ROAST IT. IT CAN MOVE ON AND THEN YOU CAN
SERVE IT WITH THIS CREAM
SPINACH. SO HOW DO WE MAKE THAT? YES. THE CREAM SPINACH IS MY
CLAIM TO FAME. UH AT THE BUTCHER’S CLUB IN PGA.
THIS IS OUR TOP SELLING DISH. EVERYONE LOVES THIS DISH. IT’S
AMAZING. EVEN A SOUTHERN SEED IN MY OTHER
RESTAURANT IN SOUTH BEACH. WE
RUN THIS DISH. SO EVERYONE’S HAD CREAM SPINACH,
RIGHT? SO SIMPLE SHALLOT FROM THE BOX TO BE HONEST. NO, I WON’T COME TO YOUR HOUSE AND
COOK IT FOR YOU. I’M GONNA LEARN FROM YOU. OK? SO WHAT ARE WE SAUTEING
THERE? SO THAT’S SHALLOTS GARLIC
AND ONION, RIGHT? SO YOU GET THAT NICE BASE, WHICH IS KIND OF LIKE THE BASE
FOR MOST CREAM SPINACH IS RIGHT? WE’RE ADDING A LITTLE FLOUR,
WE’RE ADDING A LITTLE, THIS IS A RULE OK? YOU’RE HIGHER. SECOND FRENCH
WORD. OK? UH AND THEN WE COOK THAT OUT FOR
LIKE FIVE MINUTES AND CRUMBLY DRY AND CRUMBLY UNTIL WE GO, WE ADD THE HEAVY CREAM AND LET
THAT COOK FOR A LITTLE WHILE. WHAT MAKES OUR SO COOL THOUGH?
RIGHT? SO TYPICALLY YOU HAVE YOUR
SPINACH IN YOUR CREAM, WHICH IS THIS COOKED DOWN AND YOU ALREADY COOKED YOUR
SPINACH. WE ALREADY COOKED OUR SPINACH IN
BOILING WATER, SHOCKED IT IN ICE
WATER. SO WE KEEP THAT BEAUTIFUL GREEN
COLOR. BUT WHAT MAKES IT FUNKY AND COOL IS TARRAGON BASIL AND DILL GIVE YOU THIS. SHE KNOWS. I MEAN WE’RE ABOUT TO BE
FINISHED OVER. OH MY GOD. WAIT A MINUTE. YOU TAKE THESE HERBS AND YOU
JUST PUT THEM IN THE BLENDER,
THE FOOD PROCESS. YES. AND THEN ALSO ICE IT. SO
YEAH. SO I FORGOT TO TELL YOU GOT ICE
IT BEFORE YOU BLEND IT THAT WAY. IT DOESN’T CONTINUE TO TURN
BROWN. DO YOU WANT A NICE BREAK? GREEN SPINACH LIKE THIS? WE’RE
GONNA PUT ALL THESE SPECIFICS. YOU’RE GONNA SHARE THIS RECIPE. THE SECRET HAS BEEN REVEALED. SO YOU GUYS HAVE A KIT. SO IT’S NOT TOO SOUPY. IT’S GOT PERFECT TEXTURE. THE RIGHT AMOUNT OF FLOUR INTO
YOUR HEAVY CREAM MIX. THAT’S WHAT’S GONNA GIVE YOU THE
PERFECT CONSISTENCY. SO I ALWAYS LIKE A LITTLE BIT MORE
JUST IN CASE. SO IT DOESN’T GET
TOO RUNNY, RIGHT? THIS IS AMAZING. I’M GLAD YOU’RE ENJOYING. YOU’RE
COOKING IT UP. AND THEN HERE’S A
DUMB QUESTION. DO YOU THEN PUT IT IN THE OVEN
AFTER THIS STEP? YES. IF YOU WANT TO, YOU COULD SERVE
IT HOT OUT OF THIS POT RIGHT
HERE ONTO A DISH. BUT I LIKE, I LIKE THESE LITTLE
CASSEROLE DISHES. YOU GET IT
REALLY HOT, YOU KNOW. AND THEN DOES IT LIKE BROWN OFF ON
THE TOP OR SOMETHING? COULD YOU PUT A LITTLE CHEESE ON
TOP? YOU COULD PUT A LITTLE,
HEY, YOU KNOW WHAT? LET’S PUT SOME CHEESE ON TOP. OH YEAH. AND THEN YOU BAKE IT OFF
BAKE IT OFF A LITTLE BIT, IT OFF TO PUT THE BROILER ON THE
BROILER. WE’RE TALKING. SO, WHAT’S HAPPENING? I MISS THE MEAT. I’M ABOUT TO ASK YOU. DOES ANYONE
KNOW THAT ONION WAS INSANE. I’VE NEVER HAD ANYTHING LIKE IT. IT’S SUCH A FUN REITERATION OF
OUR CLASSIC, FAVORITE TWO
THINGS. RIGHT. GRATON CREAMY SPINACH, BUT JUST DONE A
LITTLE DIFFERENTLY. RIGHT. SAY AGAIN. CHEF JEREMY. THANK YOU SO MUCH. IF YOU WANT TO FIND THESE
RECIPES AND A LOT MORE GO TO
TODAY.COM/FOOD KWAME UNI, A JAMES BEARD AWARD WINNER. YOU MAY HAVE SEEN HIM AS BOTH IN
A CONTESTANT AND RECURRING JUDGE
ON TOP CHEF. HE’S ALSO BY THE WAY, OPEN FIVE
RESTAURANTS ALL BEFORE TURNING
30 AND NOW HE’S OUT WITH A FOLLOW
UP TO HIS ACCLAIMED MEMOIR. IT ACTUALLY IS HIS FIRST
COOKBOOK. IT’S FANTASTIC. IT’S CALLED MY AMERICA RECIPES
FROM A YOUNG BLACK CHEF KWAME. SO GOOD TO SEE YOU. NOW, I I’M SO CURIOUS ABOUT HOW
YOU IN THIS BOOK HAVE TAKEN YOUR
WHOLE HISTORY, LIKE FROM NIGERIA TO THE
CARIBBEAN TO LOUISIANA TO THE
BRONX. AND HOW HAD THIS BOOK HAS BEEN
JUST BASICALLY YOUR LIFELINE? FOR SURE. YOU
KNOW, IT’S MY VERSION OF WHAT I FOUND AMERICAN CUISINE AS A
KID. WHEN YOU’RE A KID, YOU’RE NOT ASKING LIKE WHAT
ETHNICITY IS THIS WHEN YOU’RE
EATING FOOD. I KNOW I’M IN AMERICA AND I’M
EATING SOMETHING. SO THAT WAS
AMERICAN FOOD TO ME. SO IT SHOWS A LEXICON OF HOW
DIVERSE AMERICAN. WHAT DO YOU REMEMBER ABOUT BEING
IN LITTLE JAMAICA IN THE BRONX EATING FOOD THAT YOU’RE
ABOUT TO MAKE FOR US TODAY? CHICKEN. I REMEMBER SITTING ON THE SIDE OF THE ROAD
WITH MY FATHER GETTING JERK
CHICKEN OUT OF A BARREL UM AND GETTING
SAUCE ALL OVER MY FACE. WHAT IS JERK SAUCE? WHAT IS
JERK? SO UH JERK SAUCE, YOU KNOW, IT STARTED AS AN ACT OF LIKE
PRESERVATION BUT IT’S UH IT’S A SAUCE THAT HAS SO MANY
DIFFERENT LAYERS OF FLAVOR. UM IT, IT STARTS WITH THE
MARINADE AND YOU MARINATE THIS,
THIS CHICKEN OR PORK OR, OR VEGETABLES IN THIS SAUCE AND, AND THEN IT’S SMOKED. LET’S GET TO IT. SO THE, THE
JERK SAUCE I ALWAYS RECOMMEND
MAKING THIS FROM SCRATCH. SO I HAVE A PEPPER SAUCE HERE.
IT’S PRETTY MUCH A SCOTCH BONNET
PUREE. UM WE HAVE THYME, WE HAVE UM A LITTLE BIT OF TAMARIND. WE HAVE SCALLION, GINGER GARLIC AND SOY SAUCE AND
THEN ALL SPICE CINNAMON AND BAY
LEAF AND CLOVE. WE’RE GONNA PUT THAT IN THE
BLENDER ACT LIKE THIS. BLENDERS IS GOING TO DO THAT. WELL, THEN THE, THE SAUCE COMES
OUT LIKE THIS. SO I LIKE IT IN LIKE THE
BARBECUE SAUCE FAMILY. UM NO, BUT YOU CAN MAKE A
BARBECUE SAUCE, WHICH WE’RE
GONNA DO NOW. SO WE HAVE GINGER AND GARLIC AND
ONION SWEATING. YOU KNOW, YOU ADD SOME KETCHUP
TO THIS, YOU ADD SOME BROWN
SUGAR AND THEN YOU ADD YOUR JERK PASTE
AND THEN YOU LET THIS SIMMER FOR ABOUT 30 MINUTES
UNTIL IT GETS NICE, DEEP AND DARK LIKE THIS. I WAS SAYING WHEN I WENT TO, UH,
SPRING BREAK ON MTV, WE FLEW TO MONTEGO BAY AND THERE
WAS, THE WEATHER WAS SO BAD. I HAD TO DRIVE TO THE GRILL AND, UH, WE STOPPED ON THE
STREET ALONG THE WAY AND I HAD
MY FIRST JERK CHICKEN. IT’S LIKE A CULINARY THING. I’LL
NEVER FORGET. REAL JERK. IS IT A STREET FOOD
IS? YEAH, IT’S ACTUALLY, IT’S
ACTUALLY A STREET FOOD. UM, THERE’S A LOT OF HISTORY IN
IT AND THAT’S THE BEAUTIFUL
THING ABOUT MY AMERICA. IT GETS INTO THE HISTORY OF THE
DISHES AND WHY THEY STOOD THE
TEST OF TIME. SO YOU GOT YOUR JERK BARBECUE.
YOU CAN BLEND IT IF YOU WANT,
UM, TO MAKE IT SMOOTH. I LIKE MINE A LITTLE BIT CHUNKY. THE DIFFERENCE BETWEEN MY JERK
CHICKEN RECIPE IS I LIKE TO
BRINE THE CHICKEN. I LIKE TO INFUSE THE FLAVOR DEEP
INTO IT. SO LIKE AN OVERNIGHT BRINE SORT
OF THING. OVERNIGHT BRINE. UH, YOU HAVE YOUR FLAVORS OF
YOUR JERK UH, PASTE IN THE BRINE
AS WELL AND THEN YOU’LL MARINATE IT, THROW IT ON THE GRILL. WE’RE IN THE STUDIO. I LIKE TO
OUTSIDE COOK THIS THOUGH BECAUSE YOU GOTTA ADD SOME SMOKE
TO IT. YOU KNOW, WHAT KIND OF
WOOD CHIPS DO YOU LIKE? I LIKE TO USE PIMENTO WOOD. I’VE NEVER HEARD OF THAT. THAT, THAT, YOU KNOW, GROWS ALL
SPICE BERRIES. SO YOU ACCENTUATE
THOSE FLAVORS. LET’S SEE. OUR LITTLE CHEFS OVER
THERE. WHAT DO YOU THINK OF THE
JERK CHICKEN ARE ALMOST, ARE YOU SERIOUS? COME ON. YOU KNOW WHAT’S INTERESTING? A LOT OF TIMES JERK CHICKEN,
IT’S JUST, IT’S TOO WET, THERE’S
TOO MUCH JERK SAUCE. YOURS IS PERFECT BECAUSE JUST A
LITTLE BIT AND IT GIVES YOU THAT HIT, YOU
KNOW, WHEN YOU DO IT PROPERLY, LIKE
IT’S SUCH A REFINED DISH, YOU
KNOW IT PROPERLY. WHAT ARE THE
COOKING TIPS ON THE CHICKEN? HOW
DOES IT DIFFER FROM? YOU GOTTA SMOKE IT? YOU KNOW, YOU GOTTA COOK IT IN
THE GRILL, YOU GOTTA LET IT
MARINATE, YOU GOTTA MAKE YOUR JERK
SEASONING FROM, FROM SCRATCH AND THAT’S HOW YOU BUILD THOSE
LAYERS OF FLAVOR. THIS IS WHAT YOU’RE GONNA MAKE IT, BUT WE HAVE TO PLUG THE FAMILY
REUNION BECAUSE IT’S WHAT IT IS. SO THE FAMILY REUNION IS THIS UH
YOU KNOW, FOUR DAY FOOD FESTIVAL AT THE
SALAMANDER RESORT AND SPA. WE GET SOME OF THE BEST CHEFS TO
GET IN THE COUNTRY AND FOOD
PROFESSIONALS AND, AND ENTERTAINERS AS WELL. SO UM IT’S, IT’S REALLY EXCITING
TICKETS DROP TODAY EVERYBODY. I WANNA SEE ALL OF YOU AT THE
FAMILY REUNION. WHAT IS THE SIDE DISH, BY THE
WAY, THE SIDE DISH IS SAUTEED
CABBAGE AND CARROTS. HOW’S THAT GUYS? I MEAN, ARE YOU KIDDING? AMAZING. YOU KNOW WHAT WE NEED, WE NEED
RUM PUNCH. WELL, CONGRATULATIONS ON
EVERYTHING, MAN. LOOKING FORWARD TO THE FAMILY
REUNION, THE BOOK IS BEAUTIFUL,
TOO GREAT, WRITING GREAT RECIPES AND
THIS LOOKS DELICIOUS. SO THERE’S A GOOD LESSON ON JERK
CHICKEN KWAME. THANK YOU. THAT
RESCUE. BY THE WAY IS ON OUR WEBSITE
TODAY.COM/FOOD AND FOR THE
COOKBOOK, CHECK OUT TODAY.COM/SHOP. IT IS AWESOME. DARELL MADE A NAME FOR HERSELF
COMPETING IN THE LONG JUMP AT
THE SYDNEY OLYMPICS. LOOK AT HER BACK IN 2000 AND THE NEXT YEAR SHE WON GOLD AT
THE INDOOR WORLD CHAMPIONSHIPS
BEFORE SHE TORE HER AC L AND DECIDED TO
TURN TO ANOTHER PASSION, WHICH WAS COOKING. WELL, AS A CHEF, DAWN’S BEEN
NOMINATED FOR A JAMES BEARD
AWARD, A FINALIST IN SEASON 18 OF TOP
CHEF AND SET TO OPEN HER RESTAURANT LATE AUGUST
IN HOUSTON LATER ON THIS YEAR. BUT FIRST SHE’S HERE TO SHOW US HOW TO EAT LIKE AN OLYMPIAN.
HI, DON. GOOD MORNING. GOOD
MORNING, GOOD MORNING. I MEAN, I GUESS YOU’RE JUST A
STAR AT EVERYTHING YOU TRY. I MEAN, I’VE BEEN TOLD TO DO THE
BEST THAT I CAN IN EVERY
ENDEAVOR. SO IT LIKE YOU DO. WELL, YOU ARE
NOT OLYMPIANS AT ANYTHING EXCEPT FOR EATING. YEAH, WE ACTUALLY EXCEL AT THAT. SO WHAT WE WANT TO START THE DAY
WITH BREAKFAST, YOU SAY THERE’S THREE THINGS WE
HAVE TO HAVE EVERY SINGLE DAY. UM, SO I LIKE TO SAY THAT YOU
SHOULD HAVE SOME NUTS FOR, FOR REALLY RICH PROTEINS UM AND
NICE PROTEINS AND GOOD FATS, YOU
KNOW, FOR YOUR BODY UM RAW FRUIT AND UM AND SOME GRAINS THAT ARE
ALSO RICH WILL HELP YOU. THIS IS A CHOCOLATE
GRANOLA, GRANOLA AND CHOCOLATE SORT OF FUN ON, ON VANILLA YOGURT OR
YOU KNOW, AND YOU KNOW, ON TOP OF A MAYBE LIKE A LITTLE
CHIA C BOWL OR SOMETHING LIKE
THAT. BEAUTIFUL. YEAH. AND THEN THIS IS A POWER
SMOOTHIE. THIS POWER SMOOTHIE IS FILLED
WITH PROTEIN ANTIOXIDANTS AND GOOD FUEL FOR YOUR WORKOUT IN
THE MORNING. UM AND IT’S A GOOD GRAB AND GO
LIKE BREAKFAST. UH THE, THE YOU KNOW THAT YOU
CAN TAKE TO THE TRACK WITH YOU
WHEN YOU RUN WITH A BANANA, SOME BANANA BEARING DATES, UH BLUEBERRIES AND UM AND ALMONDS LOVE IT. IT’S
DELICIOUS. YOU USE THE PROTEIN AND THEN AVOCADO
YOU SAY START YOUR DAY WITH SOME
GOOD FAT. EXACTLY. SO IF YOU ARE A SAVORY BREAKFAST
PERSON, UM THIS IS A WAY TO GO AS WELL
BECAUSE YOU HAVE SOME NICE
PROTEIN FROM THE, THIS IS A CHILI PASTE WITH UM
ALMONDS IN IT. AND I SWEAR BY THIS, THAT’S THE TRADER JOE RED CHILI. YEAH. YEAH. YEAH. AND THEN YOU ADD A LITTLE BIT OF
ALMONDS IN THERE AND THEN YOU HAVE SOME
PROTEIN PACKED BREAKFAST FOR YOURSELF WITH A, WITH A LITTLE, HAVE A LITTLE ACA. NOW ONCE WE MOVE TO LUNCH, ONE OF THE THINGS WE, WE NEVER
HAD WHEN WE WERE IN TOKYO WERE
SOME GREENS. I HAVEN, I HAVEN’T EATEN ANYTHING GREEN
IN THREE WEEKS. WELL, I’M GONNA HELP YOU OUT
WITH THAT BECAUSE WE ALL NEED
THEM. RIGHT. UM, SO HERE WE HAVE, UM, A
VITAMIN, RICH SALAD, UM, WITH,
UM, GREAT ANTIOXIDANT QUALITY. IT’S ALSO BECAUSE IT’S
A TURMERIC AND VINEGAR DRESSING. I MEAN, GINGER DRESSING AND, UM, WHAT YOU’LL DO IS
YOU’LL, WE’RE GONNA TOP THIS OFF A
LITTLE BIT. UM, UM, THIS IS A VERSATILE
DRESSING. YOU CAN USE IT ON
CHICKEN OR FISH, YOU KNOW, SEEDS, SEEDS ARE ALSO LIKE RICH, RICH
FAT, GOOD FAT FOR THE BODY. AND
UM AND ALSO SOME FIBER, FIBER THAT, THAT LOOKS SO GOOD. THANK YOU. THANK YOU. SORRY. AND
FOR DINNER, YOU SWEAR THIS CHUTNEY. THIS IS, YEAH, THIS IS A GO TO CHUTNEY. IT IS TRINIDAD IN UM AS FAR AS CULTURE IS
CONCERNED, BUT YOU CAN ALSO PUREE AND MAKE
IT INTO A GLAZE THAT IS FUNCTIONAL FOR LIKE
ROAST AND THINGS LIKE THAT. WHAT WE DID HERE WAS WE JUST USE
IT AS A CHUTNEY OR A RELISH ON
THIS CHICKEN. IT’S CALLED COACHELLA. IT’S MADE, IT’S A
LITTLE BIT SPICY. IT’S MADE WITH
MANGOES AND GINGER. THIS, I’M CHAR MASALA, WHICH IS A LOVELY GARLIC AND EVERYTHING LIKE THAT. THANK YOU SO MUCH. FIND THE RECIPES AT
TODAY.COM/FOOD AND SHE’S BACK ON
THE THIRD HOUR TO TELL US HOW TO TURN AN ATHLETE’S
CHEAT MEAL INTO A BREAKFAST OF
CHAMPIONS. OH, BY THE WAY OF CHAMPIONS. OUR CHAMPION WEATHER PERSON
DYLAN DREYER. YEAH, WE HAVE A SPECIAL BUBBLY. YOU GET CIDER. SO THANK YOU FOR THE CIDER. YOU HAVE APPLE CIDER AND THEY BRING IN 40. YOU’RE ONLY 40. I SAY HAPPY BIRTH TO YOU. HOW OLD ARE YOU, HANO? ARE YOU? 21? NO, YOU BETTER. NO,
NO. IS JUST A BABY. LOVE YOU GUYS. SO THERE WE GO. YEAH, LIKE LIKE THEY NEED A
REASON TO DRINK IN TOKYO. I KNOW SO WE THOUGHT NICHOLAS HO WOULD
LIKE TO STICK AROUND. PLUS HE SAID HE’S NEVER HAD A
POP OVER. SO WE’VE GOT GAIL
SIMMONS OUR CULINARY AS YOU KNOW IT AS A THAT’S
RIGHT, FOOD WRITER, PERMANENT
CHEF JUDGE ON TOP CHEF. NOW IN ITS 20TH SEASON, 16 FORMER COMPETITORS FROM ALL
AROUND THE WORLD HEAD TO LONDON FACING OFF FOR THE ULTIMATE
WORLD ALL STARS TITLE JAIL. JOINING US NOW TO MAKE A
TRADITIONAL SUNDAY ROAST USING LAMB GAIL. GOOD
MORNING, GOOD MORNING. YOU GUYS. THAT’S RIGHT. SO, SO LONDON TOP CHEF, THIS IS THE FIRST TIME IN 20
SEASONS THAT WE DID OUR ENTIRE
SEASON OVERSEAS. WE LIVED IN LONDON FOR TWO MONTHS SHOOTING OVER THE
SUMMER AND FALL. WONDERFUL. IT WAS WONDERFUL. AND MOST OF ALL I HAVE TO LIKE,
I, I LOVE BRITISH FOOD. I THINK
IT GETS A BAD RAP. BUT FIRST OF ALL, LONDON IS AN
INCREDIBLY GLOBAL CITY, BUT I REALLY LOVE. WHAT WAS THE SUNDAY ROAST IS A TRADITION, ISN’T IT? AND I’M VERY EXCITED ABOUT THAT AND IT REALLY GOES WELL WITH
EASTER OBVIOUSLY COMING UP OR PASSOVER OR WHATEVER YOU MAY
BE CELEBRATING RIGHT NOW. UM THIS TIME OF YEAR SPRING. SO I
DECIDED USUALLY IT’S DONE WITH
THE BIG BEEF FROZEN. I’M MAKING A LEG OF LAMB. SO THIS IS A BONELESS BUTTERFLY BONELESS. AND CAN YOU ASK YOUR BUTCHER TO GET
THIS? ABSOLUTELY. IT’S VERY STANDARD. AND I’M GONNA START WITH MAKING
THE MARINADE FOR IT. SO YOU’RE DOING MINT WHICH
USUALLY PEOPLE UH PAIR IT WITH LAMB. EXACTLY. IT
GOES SO WELL, I’M USING LOTS OF
FRESH MINT. I’M GONNA THROW IT IN A BOWL
WITH LEMON JUICE AND ALL. YOU’RE
GONNA HELP ME OUT HERE. SO IN THE BOWL, I’M GONNA DUMP,
YOU CAN DUMP IN LEMON ZEST GARLIC AND A LITTLE
ALEPPO PEPPER. YOU CAN USE JUST CHILI FLAKES IF
YOU HAVE, LET’S SEASON IT OUT.
IS THAT SPICY? THEY ARE SPICY BUT ALEPPO HAS A
BEAUTIFUL MELLOW CHILI FLAVOR. AND THEN ALICE. DO YOU WANNA
WHISK? I’M GONNA POUR IN SOME
OLIVE OIL. I GOT SALT. THIS IS ABSOLUTELY DELICIOUS.
OH, GOOD. I’M GLAD YOU LIKE WHEN IT’S HOT. ESPECIALLY TO POP
OVER WHICH NICK YOU WILL KNOW AS
YORKSHIRE PUDDING. IS IT, IS IT THE SAME?
ESSENTIALLY? EXACTLY THE SAME? BUT THEY JUST CUT THEM IN THESE
CRAZY TINS THAT WILL GET TO IN A MINUTE INSTEAD OF IN
ONE BIG DISH. OK, SO YOU’VE GOT YOUR, YOUR
MARINADE. SO I’VE GOT MY MARINADE NOW,
POUR IT OVER MY LEGOLAND BUT NOT
ALL OF IT. SAVE A LITTLE BIT OF IT, WHICH
WILL ACT AS THE EXTRA SAUCE
LATER. THAT’S GORGEOUS. THANK YOU VERY MUCH. YOU’VE DONE
THIS BEFORE. AND HOW LONG DO YOU LET IT SIT
IN THE MARINADE? AT LEAST FOUR HOURS? YOU CAN PUT IT IN THE FRIDGE, YOU CAN
LEAVE IT OVERNIGHT AND COOK IT
THE NEXT DAY. IF YOU WANT, YOU’RE GONNA TOSS
IT AROUND AND MAKE SURE THAT
IT’S NICE AND COATED. LEAVE IT, COVER IT AND THEN
YOU’RE GONNA TAKE IT OUT, PAT IT DRY AND THROW IT RIGHT ON
A VERY HOT. YOU DID, YOU LET THE, THE MEAT GET
TO LIKE ROOM TEMPERATURE BEFORE
YOU, IF YOU WANNA TAKE IT OUT AT
LEAST 45 MINUTES AND ACTUALLY YOU WANNA SEASON IT BECAUSE
THERE’S NO SALT IN THAT
MARINADE. BUT WE’LL DO THAT AS WE GO, UM, SEASON WITH SALT AND PEPPER. IF YOU WANT IT PADDED DRY AFTER IT’S AFTER IT’S COME
TO ROOM TEMPERATURE AND THEN
YOU’RE GOING TO LET IT COOK LAMB. DO YOU WANT A LITTLE
REDNESS INSIDE OR DO A LITTLE? BUT I FIND, AND THIS IS PERSONAL
THAT I LIKE STEAK THAT I LIKE REALLY
MEDIUM RARE, RARE, LIKE TOTALLY PINK INSIDE LAMB
CAN BE A LITTLE TOUGH FOR A
LITTLE CHEWIER. SO I LIKE TO COOK IT SLIGHTLY
MORE MEDIUM RARE. AND THEN I MAKE MY TOP OVER.
EXACTLY. SO, IN ONE B I FLOUR AND SALT IN THE OTHER
BOWL, I HAVE FOUR EGGS. I’M
GONNA WH WITH, I LIKE A LITTLE SYRUP. UNTRADITIONAL. BUT I’M
CANADIAN. THIS IS WHAT I WAS EXCITED ABOUT
BECAUSE I TOOK A BITE AND I LOVE
YORKSHIRE PUDDING. BUT THIS HAS GOT A NICE
SWEETNESS. THAT’S RIGHT. A
LITTLE BIT OF SWEETNESS. SOME MELTED BUTTER NICHOL. IT’S COOKED. SO HE’S
TAKING NOTES. I LOVE THAT. I LOVE THAT. I FEEL IT’S VERY, UM, IT’S SERENDIPITOUS THAT WE HAVE
A BRIT TO EAT MY, UH, MY SUNDAY
ROAST BUCKET WITH BEET FAT. BUT THIS
IS A, A, I’M USING MELTED BUTTER HERE. UM, AND THEN I’M JUST GONNA PUT
MY DRY INGREDIENTS WHISKED IN. IT’S LIKE A VERY MOIST. THAT’S EXACTLY IT. BUT WHEN THEY COME OUT OF THE OVEN, THEY’RE
ACTUALLY HUGE AS YOU SAW EARLIER. UM, THEY, AND THEY DEFLATE A BIT
BUT THERE’S SO MUCH I DON’T KNOW
ABOUT THE SHRINKAGE. JERRY. PRECISELY. ALL RIGHT. SO I MIX THAT ALL UP.
PUT IT IN A POURING TIN. NOW, HERE’S THE KEY TO
YORKSHIRE. PUTTING THE KEY TO
POP OVERS IS YOU WANT TO PRE
HEAT. THIS, THIS IS A FANCY POP OVER PAN.
YOU DON’T NEED IT. YOU CAN USE A
MUFFIN TIN, BUT YOU CAN SEE THAT THERE’S
ALREADY SIZZLING MELTED BUTTER AT THE BOTTOM BECAUSE I
PREHEATED IT, TAKE IT OUT OF THE OVEN AND
IMMEDIATELY WHILE IT’S STILL
HOT. POUR IN THREE QUARTERS OF THE WAY YOU DON’T WANT TO POP OVER BATTER. THAT’S RIGHT BECAUSE THEY GET, AND THAT’S, THAT IS THE NAME. UM SO YOU POUR IT IN AND THEN YOU PUT THESE IN THE
OVEN ABOUT 15 TO 20 MINUTES AT 4, 25 AND THEY COME OUT SO PUFFED UP
AND SERVE IMMEDIATELY. I MEAN,
ALREADY THEY HAVE, BUT THEY ARE AND DELICIOUS AND THEY GO WITH YOU AND THEN YOU HAVE THE EXTRA MUCH BETTER THAN THE CRICKET SAUCE. THIS IS, HOW’S MY SUNDAY ROAST? IS THIS THE BEST INTERVIEW
YOU’VE EVER HAD? IT? IT
CERTAINLY IS. I’M VERY HAPPY THE BAD TASTE OF THE CRICKETS
OUT OF THE NICHOLAS CAME TO PLAY. I LIKE
THAT. ALL RIGHT, GAIL. THANK YOU SO MUCH,
NICHOLAS. THANK YOU SO MUCH. AND
FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD. THIS MORNING. I TODAY FOOD,
WE’RE SO EXCITED. WE’RE GOING TO TAKE A BIG BITE
OUT OF OUR FAVORITE FRUITS. WITH THE ONE THE ONLY
THE RETURNING MARTHA STEWART. GREAT TO BE HERE. I CAN’T. MARTHA STEWART’S FRUIT DESSERTS.
AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK AND I’VE BEEN BAKING EVERY SINGLE ONE OF
THEM AND THEY’RE DELICIOUS. BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT
IT’S SWEET. NOT S RIGHT. CAN I ASK YOU FIRST? A
HUSH. DID YOU BETTER? YOU HAD A SURGERY? YEAH,
MY ACHILLES. OK. DON’T EVER HURT YOUR
ACHILLES, PLEASE. YES, BUT
YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES
YOU NEED 12 TO 13. GORGEOUS
AUTUMNAL APPLES. OK. AND WE’RE USING GRANNY SMITHS
AND ROMES PEEL THEM, CUT THEM INTO LIKE
SIX PIECES. ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR AND A LITTLE BIT OF SALT. JUST KOSHER SALT, KOSHER SALT, THREE QUARTERS OF A
TEASPOON AND OLD SPICE. OK. IT’S
A VERY NICE FLAVOR. HALF A TEASPOON. YOU CAN STIR
THAT UP. RIGHT. AND THEN YOU SAUTE HALF OF THEM IN A PAN. ADD TWO TABLESPOONS OF FLOUR. OH, YES. A THIRD OF A CUP OF
BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH. WELL, YOU A LITTLE BIT MORE WHILE IT
HURTS AND YOU COOK THAT UP UNTIL IT
THICKENS JUST SLIGHTLY. AND THEN AT THIS, I GUESS IT’S
COOKING. YEAH, IT’S COOKING. YEAH, IT’S A
LITTLE. SO YOU WANTED TO GET IT
LIKE A THICKENED UP SAUCE. IT’LL, IT’LL THICKEN UP IN THE
OVEN THAT ULTIMATELY IT WILL ABSORB IT.
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND A HALF OF THE
APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER, SPOON THEM INTO, OH, STOP IT. SHE JUST ADDED MORE SPOON INTO A PIE DISH. THAT’S CUTE. AND THIS IS ONE SERVING. SO YOU DIDN’T PUT
THE PASTRY UNDER. I KNOW. NO, NO, NO. POT PIES ALWAYS HAVE THE
PASTRY ON. THAT’S RIGHT. THAT’S
RIGHT. YOU KNOW, SO HERE’S A SQUARE OF
PUFF PASTRY JUST LIKE THAT. YOU BUY THAT OR YOU CAN BUY IT. THERE IS VERY
GOOD FROZEN, FROZEN PUFF. MAKE A VENT HOLE IN THE
TOP OR TWO. AND I THINK THAT LIKE THAT. AND
THEN EGG WASH JUST, UH, THE SOFTLY
BEATEN EGG. YEAH. THE BEAUTIFUL
COLOR, ISN’T IT? UH, THESE ARE FARM EGGS REALLY,
REALLY GREAT. WHAT DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN
THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. GOOD MONDAY MORNING. WE ARE FOLLOWING BREAKING NEWS
IMPACTING AIR TRAVEL. YEAH, A MAJOR COMPUTER OUTAGE
OVERNIGHT AND NEW DETAILS THIS MORNING ON A FRIGHTENING CLOSE
CALL IN THE SKIES. IT’S JULY 21ST. GOOD MORNING. THIS IS TODAY. GROUNDED ALASKA AIRLINES FORCED
TO TEMPORARILY HALT ALL OF ITS
FLIGHTS OVERNIGHT,