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SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
AND MORE FROM OUR SPONSOR WALMART SCAN THE QR CODE
OR YOU CAN DO THE OLD FASHIONED
WAY TODAY.COM/DATE TABLE. JUST SO, YOU KNOW, TODAY EARNS A
COMMISSION FROM OUR PURCHASES
THROUGH OUR LINKS. PERSKI, ONE OF THE STARS OF THE
EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. 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. TIME FOR A SPECIAL MAKE AHEAD
MONDAY. IF YOU’RE FIRING UP THE GRILL
TODAY, WE HAVE SOME CREATIVE AND
DELICIOUS WAYS TO USE ALL OF
YOUR LEFTOVERS. YOU SEE THEM, YOU KNOW THEM, YOU
LOVE THEM. HERE TO HELP US IS CHEF AND
OWNER OF PIG BEACH IN BROOKLYN
MATT, ABDU MATT. WELCOME, MA’AM. THANK YOU SO
MUCH FOR HAVING ME. WE’RE SUPER EXCITED. LET’S DIG IN. ALL
RIGHT, WE’RE FIRST STARTING OFF
WITH SOME HOT DOG. HASH. WE GOT ALL THESE LEFTOVERS. YOU
DON’T KNOW WHAT TO DO WITH THEM. WE’RE GONNA DO A LITTLE FUN AND
YOU TWIST ON IT ALL. TAKE YOUR LEFTOVER HOT DOGS, SLICE THEM REALLY THIN, SEAR
THEM UP IN A PAN. WE’RE GOING TO START WITH SOME
CHOPPED OR CUT UP POTATOES, PUT
THEM RIGHT ON IN. THIS COULDN’T BE EASIER. POTATOES GO IN THE PAN, ONIONS, PEPPER, SOME GARLIC. ALL
THIS GOES RIGHT ON IN. YOU’RE GOING TO COVER IT, COOK
IT FOR ABOUT 10 MINUTES. WILL
OUR WORKERS SNEAK INTO YOUR HOUSE
AND EAT YOUR FOOD WHILE YOU
COOK? ONLY IF YOU’RE LUCKY. OH MY GOD. ONE OF THE GREATEST
THINGS EVER. SO YOU’RE GOING TO COVER THIS, LET THIS COOK SEASON WITH A
LITTLE BIT OF SALT AND PEPPER UNTIL THE POTATOES ARE NICE AND
TENDER. THEY’RE GOING TO START TO TAKE
OUT A LITTLE BIT OF COLOR. DID
YOU JUST MAKE THIS UP? I’VE NEVER HEARD OF THIS. YOU
KNOW WHAT I WAS KIND OF INSPIRED
BY THAT PERUVIAN DISH. IT WAS LIKE HOT DOGS AND FRENCH
FRIES, BUT IT WAS LIKE, WHAT WAY
CAN YOU DO? I WANTED TO DO LIKE A BREAKFAST,
LUNCH DINNER KIND OF THING WITH
ALL THIS STUFF. SO POTATO IS GOING TO COOK WITH
THE ONIONS AND YOU HAVE ALL
THESE LEFTOVER HOT DOGS SLICE ABOUT A QUARTER OF AN INCH
THICK BROWN UP LIKE YOU DO IN
FRIED BOLOGNA. TOSS ALL THOSE IN WITH SOME
SLICED SCALLIONS TO SORT OF
FINISH IN GARNISH AND JUST PUT A LITTLE MIX. THIS IS OUR ALL PURPOSE BARBECUE
SEASONING. I’VE MADE THIS A FEW TIMES
BEFORE FOR YOU GUYS. IT’S JUST A GREAT THING TO USE
AS A SEASON FOR THE HASH OR FOR
YOUR RIBS OR FOR BURGERS, CHICKEN, WHATEVER YOU WANT TO DO
WHAT’S IN IT. AND WE GOT SOME CUMIN GRANULATED
GARLIC, GRANULATED ONION HATCH
CHILI, SALT PEPPER, GARLIC, PAPRIKA AND
SOME THYME. I MADE ALL THOSE WE DO.COM, AM I ALLOWED TO SAY THAT? AND WE’RE JUST GOING TO SEASON THE
TOP OF A LITTLE BIT OF SPRINKLE OF THAT
ALL PURPOSE BARBECUE, SEASONING AND BREAKFAST IS ON THE TABLE.
SOME LEFTOVER HOT ROCK AND ROLL. ALL RIGHT. SO WE
GOT SOME LEFTOVER BURGERS. YES,
SIR. WHAT CAN WE DO? ALL RIGHT, WE’RE GOING TO TAKE
THEM, WE’RE GOING TO CRUMBLE THEM ALL
UP AS YOU HAVE THEM SEEN IN THIS
PAN HERE. THIS IS ROUGHLY ABOUT FIVE
HAMBURGERS OR SO. AND THEN WE’RE GONNA TAKE THE
PEPPERS, CUT OFF THE TOPS AND SOME ONIONS AND SOME GARLIC
AND YOU’RE JUST GONNA SAUTE THEM ALL UNTIL THEY’RE
NICE AND SOFT AND TRANSLUCENT. YOU’RE GONNA DUMP THAT IN THE
BOWL. UH SOME BULGAR WHEAT. WE HAVE
BULGAR WHEAT THAT’S BEEN JUST
SOAKED, STRAINED. THAT’S GONNA GO IN THE BOWL. SO
THAT’S KIND OF YOUR BINDER.
YEAH. THIS IS KIND OF INSPIRED FROM A
DISH I GREW UP EATING CALLED
KUSA. MY FATHER USED TO MAKE IT FOR ME
ALL THE TIME. YEAH. DAD KOUSA IN A SALT PEPPER FORM. UH WE’RE
GONNA ADD SOME CUMIN, SOME
ZATAR, SOME SALT AND PEPPER AND WE HAVE SOME UH BASIL AND
MINT. WE’RE GONNA MIX ALL THAT
IN THERE AND THEN FOR A LITTLE YEAH, GIVE
IT A GOOD OLD ST STIR FOR ME AND UH YOU KIND OF HAVE A LITTLE
CHEESE AND STUFF PEPPER. SO WE’RE GONNA PUT SOME PARMESAN
IN THERE. SOME EGGS TO WORK AS THE BINDER
THAT’S GONNA KIND OF HOLD IT ALL
TOGETHER WHEN IT COOKS AND LAST BUT NOT LEAST A LITTLE
BIT OF GREEK YOGURT. GREEK YOGURT IS GONNA GIVE IT A
NICE CREAMY FLAVOR PROFILE AND ALSO THAT YOGURT GOES REALLY
WELL WITH THE MEAT. UM YEAH. WELL, THAT’S, THAT’S THE CHEESE, THE YOGURT, THE EGGS
MAKES IT ALL REALLY NICE AND
MOIST. WE’RE GONNA STUFF IT IN THESE
PEPPERS. WE’RE GONNA PUT A CAN OF FIRE
ROASTED TOMATOES ON THE BOTTOM
OF IT. BUT YOU CAN GET AT THE GROCERY
STORE. THEY’RE ABSOLUTELY
DELICIOUS. COVERED WITH FOIL BAKE FOR ABOUT
45 MINUTES TO AN HOUR UNTIL THE
PEPPERS ARE TENDER AND THE PEPPERS ARE COOKED
THROUGH GARNISH IT WITH THIS
LITTLE UH TZI SORT OF NEW YORK CITY WHITE
SAUCE. I CALL IT TODAY.COM. CHECK IT OUT. IT’S
ABSOLUTELY FUN. DELICIOUS. GREAT WAY OF USING UP LEFTOVER
BURGERS. I’VE NEVER THOUGHT OF
REUSING HAMBURGERS, DON’T I, I WOULD DO RIGHT. ALL RIGHT. SO MOVING ON FINALLY,
DILLY, DILLY. WE GOT SOME PASTA
SALAD FOR YOU. GIRL. EXCITED FOR THIS. YOU’VE GROWN
UP SOME VEGETABLES LIKE ME. IF YOU’RE AT HOME FOR ANY SORT
OF HOLIDAY, YOU GOT SOME
LEFTOVER GRILLED VEGETABLES. THERE’S SO MANY DIFFERENT THINGS
YOU CAN DO WITH IT. WHAT I LOVE DURING THE
SUMMERTIME IS MAKING PASTA
SALAD. I GREW UP HAVING THIS IN MY
FRIDGE FOR MY MOM. SUPER SIMPLE. YOU HAVE LEFTOVER PEPPERS,
ZUCCHINI ONIONS AND GRILLED
CORN. WE’RE GONNA TAKE IT ALL AND POUR
THIS RIGHT INTO A POUND OF
TRICOLOR UH PASTA OR WHATEVER PASTA YOU
LIKE. WE’RE GONNA MAKE A REALLY SIMP
SIMPLE AND EASY. ITALIAN VINAIGRETTE, SOME RED
WINE VINEGAR, SOME OLIVE OIL,
SOME OREGANO, UH SALT PEPPER, CHILI FLAKE A
LITTLE BIT OF HONEY GIVES IT A LITTLE NICE
SWEETNESS. WELL, THANK YOU ARE TO ME. AND THEN WE’RE JUST GONNA ADD IN
SOME TOMATOES, SOME FETA CHEESE. I LOVE THE
FETA OLIVE COMBO. ME TOO, GIRL. AND THEN THESE ARE KAMADA. YOU CAN REALLY USE BLACK OLIVES
OR WHATEVER ALL OF YOU REALLY
LIKE. AND THEN WE’RE GONNA DUMP ONTO
IT THAT ITALIAN SEASONING ITALIAN VINAIGRETTE. GIVE IT A
NICE BIG OLD STIR. THE GREAT THING ABOUT THIS IS
IT’LL KEEP IN YOUR REFRIGERATOR
FOR THE FULL WEEK. WELL, IT’S BETTER IF YOU MAKE IT
THE NIGHT BEFORE. THAT WAY, THE PASTA REALLY GETS
TO MARINATE AND THAT RET IT’S COOL. MY MOM MAT LOVE IT. WE USED TO
GROW UP EATING THIS. MY MOM WOULD HAVE A WHOLE TWA OF
THIS IN THE FRIDGE IN THE
SUMMERTIME. EVERY MEAL, SHE’D PULL IT OUT, PUT IT ON THE TABLE WITH
WHATEVER WE’RE EATING IN THE
SUMMER TIME. TAKE THIS WITH YOU AS A BEACH, WARM OR COLD. IT’S JUST SUCH A GREAT, UH, SIMPLE, EASY THING TO DO
WITH SOME LEFTOVER VENUES. IT IS TIME FOR A MEDIA EDITION
OF MAKE AHEAD MONDAY AND JORDAN
AND DINO CHEF AND OWNER OF FLIP ZIGGY HERE IN NEW YORK
IS GOING TO SHOW US HOW TO MAKE
A PORK. ADOBO. HOW DO YOU, HOW DO YOU
START? YEAH. YOU KNOW, SO THAT’S WHY, SO I
HAVE A GLOVE RIGHT HERE JUST
FOR, IN TERMS OF TIME MANAGEMENT. BUT RIGHT HERE YOU HAVE ACTUALLY
A PORK BUTT OR A PORK SHOULDER. SO, WHAT, WHAT I LIKE ABOUT THIS
IS THAT IT’S A DELICIOUS CUT OF
MEAT, BUT IT JUST TAKES SOME TIME TO
BRAISE. IT’S CHEAP. IT’S EASY AND IT’S
NOT THAT INTIMIDATING. NOTICE
IT’S REALLY BIG. ALL YOU GOT TO DO, IT’S
TYPICALLY BONELESS AND SKINLESS. SO ALL YOU HAVE TO DO IS JUST
PRETTY MUCH CUT IT UP INTO MAYBE
1.5, 2 INCH CUBES. IT DOESN’T NEED TO BE PRETTY,
YOU KIND OF JUST GO AT IT AND JUST MAKE LARGE
CUBES SO THAT IT JUST CUTS THE COOKING TIME DOWN FROM LIKE
THREE HOURS TO MAYBE TWO HOURS
INSTEAD. SO IT’S SUPER SIMPLE. YEAH, YOU KNOW, YOU JUST HAVE
THE, YOU KNOW, CHUNKS LIKE THIS
AS YOU GUYS CAN SEE, IT’S NOT, YOU KNOW, TOO CRAZY. AND THEN ONCE YOU, ONCE YOU
BREAK DOWN YOUR BIG PIECE, YOU’LL HAVE KIND OF A NICE BOWL
OF LIKE ALREADY CHOPPED UP MEAT
RIGHT THERE. YOU GUYS ARE ENJOYING IT
ALREADY. SO WHAT ARE YOU, WHAT ARE YOU ADDING? WHERE IS ALL THIS FLAVORED
FLAVORS COMING LIKE BEFORE IT
STARTS TO BRAISE? YEAH. SO YOU KNOW, UM ALL YOU HAVE TO
DO, IT’S PRETTY SIMPLE AT THAT POINT
ONCE IT’S CUT UM LET’S PRETEND THE STOVE TOP
IS RIGHT HERE. WE HAVE MY POT. ALL YOU GOTTA DO IS ADD A LITTLE
BIT OF OIL TO, TO THE BASE AND THIS IS GONNA
HELP YOU SAUTE AND CARAMELIZE
EVERYTHING AND, AND GARNER A LOT MORE FLAVOR
FROM THE MINCED GARLIC, WHICH I
JUST THREW IN. AND THEN AFTER THAT, ONCE THE GARLIC BROWNS YOU’RE
GONNA THROW IN YOUR PORK
SHOULDER THAT YOU JUST, SO SHE’S JUST GONNA PUT THAT IN
AND JUST LET THAT REALLY KIND OF BROWN AND JUST
GET SOME MORE FLAVOR. A LITTLE BIT OF CARAMELIZATION. NOT TOO HARD. YOU KNOW WHAT I MEAN? SO, YEAH. NO, NO. AND IT’S, IT’S,
IT’S SUPPOSED TO BE JUST
DELICIOUS AND EASY AFTER THAT. THE FLAVOR THAT YOU GUYS ARE
GETTING COMES FROM A COUPLE OF
THINGS. IT’S GOING TO BE YOUR OYSTER
SAUCE, WHICH IS LIKE, YOU KNOW, SEAFOOD
OYSTER FLAVORED SAUCE ALONG WITH A LITTLE BIT OF SRIRACHA, WHICH
IS KIND OF YOUR, YOU’RE GONNA GIVE YOUR HOT AND
SWEETNESS RIGHT THERE. BUT REALLY WHAT I WANT TO
CONCENTRATE ON THE FLAVORS ARE THESE THREE
INGREDIENTS RIGHT HERE. YOU HAVE YOUR SWAN SEA SOY AND THEN YOUR DATI PUI VINEGAR AND THEN YOUR
MUSHROOM SOY SAUCE. MY
GRANDMOTHER IS GONNA KILL ME. THESE ARE HER THE THREE
COMBINATION RECIPE TO MAKE THE ADOBO AND THE TRUE FILIPINOS OUT
THERE WILL REALLY APPRECIATE ALL DO. YEAH, BASICALLY ALL YOU GOT TO
DO IS JUST PUT, YOU KNOW, POUR
ALL THIS IN THERE. IT’S SUPER SIMPLE. YOU JUST POUR
IT IN. IT’S ABOUT LIKE THREE QUARTERS
CUP OF THE SWAN SOY, THREE QUARTERS CUP OF THE DARK
MUSHROOM SOY. THOSE HAVE A LOT OF SODIUM IN
IT. SO YOU DON’T NEED TO ADD ANY
SALT THAT’S GOING TO GIVE YOU
THAT AWESOME FLAVOR. AND THEN THAT TANGINESS THAT YOU
GUYS ARE TASTING IS FROM THIS CANE SUGAR VINEGAR
FROM THE PHILIPPINES HERE. WHERE CAN YOU BUY THAT? SO, YOU KNOW, THERE’S A COUPLE
OF UH LIKE, YOU KNOW, WE’LL CALL THEM ASIAN MARTS ALL
AROUND LIKE QUEENS JERSEY AND UM IN THE EAST VILLAGE. UM YOU
KNOW, IT’S AND ALSO CHINATOWN,
IT’S HARD TO FIND. BUT ONCE YOU DO FIND IT, THESE ARE INGREDIENTS THAT YOU
ALWAYS WANT TO KEEP STOCK
BECAUSE IT’S SO DELICIOUS AND IT’S A GREAT REPLACEMENT FOR
JUST YOUR REGULAR KIND OF WHITE
VINEGAR. BUT YOU KNOW, JORDAN, I’M OVER RICE. BUT I KNOW YOU CAN ALSO, ONCE
YOU’RE LEFT WITH ALL THESE
LEFTOVERS, YOU CAN TURN IT INTO THIS
AMAZING TORTA. YEAH, YOU’RE RIGHT. YOU KNOW, SO YOU KNOW, ONCE IT’S
DONE, YOU KNOW, YOU HAVE YOUR BEAUTIFUL PLATE
LIKE THIS WHICH YOU GUYS ARE HAVING AND THEN YOU
HAVE YOUR TORTA. SO YOUR TORTA, WHICH YOU GUYS
HAVE RIGHT THERE ARE, YOU KNOW, THAT’S HOW WE GET
TO THE LEFTOVER MONDAYS BECAUSE
YOU MAKE A BIG, BIG, YOU KNOW, BATCH OF THIS TWO
POUND PORK. YOU GOT TO BUILD A SANDWICH. SO
I HAVE THIS, I HAVE MINE RIGHT
HERE. ALL YOU GUYS GOT TO SEE RIGHT
THERE IS YOU HAVE YOUR, YOU
KNOW, YOUR TOAST AND THEN YOUR MEAT AND IT’S
ALREADY MADE. ALL YOU GOTTA DO IS JUST START
BUILDING IT. SO YOU HAVE YOUR
BOTTOM BUN, A LITTLE BIT OF MAYO, A LITTLE BIT
OF HOT SAUCE. BUT THE REALLY THE REAL
CONCENTRATION HERE ARE YOUR PICKLED ONIONS. SO I
STARTED WITH VERY SIMPLE PICKLED
ONIONS. IT’S JUST SALT, SUGAR, WHITE
VINEGAR. BOIL IT, THROW IN SOME RED
ONIONS AND YOU GET THAT
BEAUTIFUL PINK COLOR THERE. SO GOOD. YEAH. DO YOU WANNA ADD LIKE A
REALLY NICE TANG? HEY, REAL QUICK, REAL QUICK. YEAH, BECAUSE PORK IS SO HARD TO
COOK FOR SOME PEOPLE AND, AND I
GOTTA SAY I’M CUBAN. SO LIKE FILIPINOS, WE EAT A LOT
OF PORK. THIS IS AMAZING. HOW DO YOU KNOW WHEN YOUR PORK
IS DONE? OK. THAT’S A GREAT QUESTION. SO I’M GONNA SHOW YOU GUYS WHAT,
WHAT THAT’S SUPPOSED TO LOOK
LIKE. SO AS YOU GUYS CAN SEE YOU, YOU KNOW, BECAUSE OF HOW TENDER
EVERYTHING IS. SO ALL YOU GOTTA
DO IS JUST COOK IT, COOK IT, BRAISE IT FOR PRETTY
MUCH LIKE TWO HOURS AND THEN YOU’RE GONNA
GET THIS AND I’LL GIVE YOU A NICE LITTLE
REVEAL REAL QUICK. IT SHOULD LOOK SOMETHING LIKE
THAT. SO ANY OF YOU GUYS CAN SEE IT, IT JUST REALLY JUST FALLS APART.
SO HERE’S HOW YOU KNOW ALL YOU KNOW THAT EVERYTHING’S
READY. YOU JUST GOT TO TAKE YOUR
PORK, PUT IT ON A PLATE AND THEN
YOU’RE GONNA SEE HOW EASY IT IS. YOU JUST TAKE A FORK OR TWO AND
JUST PRESS IT AND YOU’RE GONNA SEE HOW QUICKLY
IT IS TO PULL BECAUSE THAT’S HOW, YOU KNOW, IT’S DONE
TWO HOURS MEDIUM HEAT AND LOOK AT THAT. IT JUST COMES
APART LIKE THAT A LOT OF TIME. BUT WE HAVE, WE HAVE, WE’VE, I’VE HAD SAUCE ALL OVER MY FACE, SO I’M
TRYING TO SO GOOD. THANK YOU SO MUCH FOR JOINING US HERE TO SHARE SOME DELICIOUS
KOREAN CUISINE, CELEBRITY CHEF,
ENTREPRENEUR JET TAYLA. WHAT’S HAPPENING, GUYS, CHEF, SO GOOD TO BE HERE. SO
GOOD TO HAVE YOU HERE. WE STOP SHORT RIBS. YES, WE DO. AND I NEVER MAKE SHORT RIBS. AND I THINK IT’S REALLY GREAT
FOR MAKE HEAD MONDAYS BECAUSE
IT’S ONE OF THOSE DISHES. IT IS MAXIMUM FLAVOR. MINIMUM
INGREDIENTS. CAN YOU PUT GARLIC
IN? SO I WILL. SO GARLIC WE KNOW IS UH
A PUNGENT. UH I’M GONNA DO BROWN SUGAR AROUND
YOU FOR A LITTLE SWEET AND THEN
WE’LL DO SESAME OIL, SESAME OIL. YEAH, THAT’S GIVE YOU AROMA. YOU GO THERE AND THEN HERE’S THE
SECRET INGREDIENT TO KOREAN
BARBECUE. A LITTLE SWEET. UH THIS ALSO
HELPS BREAK DOWN THE TOUGHNESS
OF THE MEAT. UM APPLE PEAR, APPLE, APPLE PEARS IS WHAT YOU
WANNA DO. IT HAS TO BE AN APP LIKE YOU CAN’T JUST USE ANY
KIND OF NO, NO, YOU CAN USE ANY
KIND OF PEAR. BUT YOU KNOW WHAT? THIS HELPS
BREAK DOWN MEAT. SO THINGS LIKE UH PINEAPPLE AND
THINGS LIKE PAPAYA JUICE, THAT’LL WORK TOO. SO DO
YOU WANT TO MARINATE THAT? I HAVE ONE READY TO GO? SO WE’LL
SWAP YOU BECAUSE YOU PUT US TO WORK. I DO YOU KNOW MANY LITTLE WORK. SO HERE WE GO. UH MARINADE FOUR HOURS TO
OVERNIGHT BECAUSE IT’S A BIG
PIECE OF MEAT DAB OFF ALL THE MARINADE BECAUSE
THE MARINADE HAS DONE ITS JOB. GET THAT SIZZLE IN GREG. YOU GOT THIS, THIS COOKED TO YOUR DONE. THIS 125 IS
MEDIUM RARE INTERNAL BUT THAT,
THAT BECOMES THAT STUFF. ITS SO THAT’S, THAT’S THE REST OF THE WEEK HERE. WE HAVE BETTER THINGS TO
DO. SO I’M READY FOR TUESDAY. SO, ARE YOU READY TO
COOK WITH ME? LET’S SWITCH. ALL RIGHT. GARLIC IN A HOT PAN.
WAIT, THAT’S ALL. WHAT ARE WE MAKING? YEAH.
SO WE’RE GOING TO MAKE A KOREAN
CHOP CHE NOODLES. JUST THINK ABOUT IT AS LOW MAIN
LIKE KOREAN STYLE. SO LET’S DO GARLIC AND YOU COULD
JUST PUT ALL THE VEGGIES IN IT AS LONG AS THE OIL IS HOT AND
THE GARLIC IS READY TO GO. CARROTS, GREEN PEPPERS AND ONION
ONIONS YOU GOT. YEAH. SO ALL THE VEGGIES AND THEN
REMEMBER THAT MONDAY’S MEAT BECOMES TUESDAY’S NOODLES. SO
THAT’S GOING TO GO, WE’LL STOP THAT UP. I PROBABLY EAT OUT OF IT. NO, I DO THAT ALL THE TIME. I
MEAN, THAT’S HOW YOU KNOW WHAT
I’M SAYING? SO NOODLES DON’T FREAK OUT RICE,
NOODLES, EGG NOODLES. THIS COULD BE PASTA. I JUST WANT YOU TO COOK IT. AL
DENTE. MAKE SURE IT’S NOT OVERCOOKED
BECAUSE IT’S GOT TO STILL RIDE
IN THE PAN A LITTLE BIT. DO YOU WANT TO STIR THAT? I JUST
TRIED IT AND THE SEASONINGS ARE
AMAZING. SO, WHAT ARE YOU PUTTING IN IT AGAIN? THIS FOR KOREAN FLAVORS,
SOY SAUCE IS SALT, RIGHT? JUST THINK ABOUT IT AS
SALT. SESAME OIL IS AROMA. I DON’T WANT A
LOT. JUST A PINCH OF SUGAR TO TAKE
THE EDGE OFF. THE VEGETABLES.
CARRY A LOT OF FLAVOR. LOOK HOW HEALTHY THAT IS. YOU KNOW, THAT’S WHERE MEAT IS
ON THE SIDE. FIRST DAY MEAT WAS
IN THE MIDDLE. I LIKE TO SERVE IT WARM. BUT YOU
KNOW, IT MAKES A PHENOMENAL
PASTA SALAD. IT’S REALLY, YOU KNOW WHAT I MEAN? JUST REMEMBER THE SECRET THOUGH.
THERE IS UH DON’T OVERCOOK THOSE
NOODLES. YEAH. MAKE SURE THOSE NOODLES
ARE SUPER AL DENTE. EVEN PASTA, FRIED RICE. I’VE ALWAYS WANTED TO LEARN TO
MAKE FRIED RICE AT HOME. I’M GONNA TELL YOU THE ABSOLUTE
SECRET TO FRIER IS WITH THOSE
EGGS. AND I’M GONNA, I’M GONNA PUT
AROMATICS. WE’VE DONE THIS
BEFORE. YOU’VE SEEN IT ONCE BEFORE. ALL THE VEGGIES. BUT THE REAL SECRET GUYS TO
MAKING FRIED RICE WITHOUT USING
A LOT OF OIL, PUT THOSE EGGS IN. IF YOU DON’T MIND DOING AND I’M GONNA SHOW YOU DON’T LET
THEM COOK ALL THE WAY WHEN THE
EGGS ARE WET, YOU’RE GONNA PUT THE RICE RIGHT
INTO WET BECAUSE EGG HAS THIS MAGIC ABILITY TO
COOK THE RICE BECAUSE IT’S GOT
PROTEIN IN IT. IT’S GOT A LITTLE NATURAL FAT IN
IT. WATCH, LOOK AT THE BOTTOM OF
THE PAN. IT DOESN’T STICK. SO IT’S EGG AND ONCE THIS COMES
UP I’LL SEASON YOU STIR AND I OYSTER SAUCE, SOY SAUCE. I’VE GOT THE MEAT AND THE,
REMEMBER THE KOREAN BARBECUE
SHORT RIBS AND THE VEGETABLES. ONCE THE EGG
COOKS UP LOOKS WHAT IT, LOOK
WHAT IT BECOMES. THIS IS, I’LL DO HERE, I’LL DO SOME AND YOU KNOW
WHAT IT IS. IT’S FULL OF FLAVOR AND NOT SALT
LIKE IT JUST, YOU KNOW WHAT I MEAN? GOOD ASIAN
FOOD. SHRIMPY SALT BOMBS, RIGHT? WE SHOULD BE BALANCING OUT
VEGETABLE SWEETNESS. FIVE FLAVORS, HOT SOUR, SALTY,
SWEET, SAVORY AND HOT, SOUR, SALTY, SWEET
SAVORY, BIG VEGGIES. THAT’S HOW
YOU DO IT. SO I LOVE ROTISSERIE CHICKEN. I
FEEL LIKE IT’S THE ULTIMATE
SHORTCUT. IT’S PACKED WITH PROTEIN AND OBVIOUSLY YOU CAN ENJOY IT
AS A STAND ALONE WITH
VEGETABLES. BUT I’M GOING TO SHOW YOU TWO
WAYS TO SORT OF TAKE IT TO THE
NEXT LEVEL. SO YOU WOULD SLICE THE TOP, TAKE BACK THE SKIN AND YOU TAKE
THOSE BREASTS AND USING YOUR
HANDS, YOU’RE JUST GONNA SHRED THEM. SO YOU GET LOTS OF SMALL LITTLE
PIECES AND ONE ROTISSERIE CHICKEN WILL YIELD ABOUT THREE
CUPS OF THAT CHICKEN BREAST. NOW, WHAT WE’RE GONNA DO IS
WE’RE GOING TO MAKE, YOU CAN SEE
THESE OVER HERE, WE’RE GONNA MAKE ASIAN STYLE CHICKEN LETTUCE
WRAPS AND I’M GONNA BRING YOU OVER TO MY STOVE AND WE’RE GONNA
GET COOKING. SO HERE I HAVE CAMERA IS, THIS IS UM ONE ONION THAT WAS
FINE DICED AND THEN I JUST SAUTE
IT ABOUT FIVE MINUTES AND THE PARTY STARTS. I ADD IN
SOME HOISIN SAUCE. A LITTLE BIT OF REDUCED SODIUM
SOY SAUCE. THIS IS RICE WINE
VINEGAR. THESE ARE JUST YOU COULD SEE
THESE POWDERS, GARLIC POWDER AND
GINGER GINGER POWDER. YOU CAN USE FRESH. BUT I WANT TO
MAKE THIS SUPER SIMPLE AND IT
COMES TOGETHER L SPLIT AND THIS IS SOME SAUCE AT ASIAN
MARKET. I WONDER ABOUT THAT. YOU EAT WITH PHO ALL THE
TIME. YOU CAN, YOU CAN GET IT
ANY GROCERY. IS IT COMMON NOW? OK. EVERYWHERE. IT’S EVERYWHERE. AND WHAT I JUST ADDED, YOU SEE,
THIS IS CHOPPED WATER CHESTNUTS. IT’S PART OF THE TUBER VEGETABLE
FAMILY AND IT ADDS LIKE THAT
CRISP CRUNCH. IT’S SO DELICIOUS AND IT’S VERY, VERY LIGHT SCALLIONS IF YOU’RE
LIKE ME AND YOU ABSOLUTELY LOVE ONION AND A
LITTLE CASHEWS OR PEANUTS. SO YOU CAN LEAVE THOSE OUT IF
YOU’RE ALLERGIC. RIGHT. ABSOLUTELY. AND YOU MIX THIS UP
AND NOW WE’RE READY FOR OUR
CHICKEN. SO THIS IS HOW MUCH CHICKEN I
GOT FROM THAT ROTISSERIE THREE CUPS AND YOU JUST MIX THIS WHOLE THING TOGETHER
AND YOU LET IT SIMMER FOR ABOUT 1015 MINUTES
UNTIL EVERYTHING’S HOT. AND I’M GOING TO BRING YOU BACK
OVER TO THE ISLAND. COME ON OVER HERE. IT’S SO EASY. I LIKE HOW IT’S ALWAYS IN
ONE SKILLET. THAT MAKES IT SO
MUCH EASIER. YES. AND, AND THEY’RE LOW CARB, THEY’RE PACKED WITH PROTEIN AND
GUYS YOU COULD GOBBLE DOWN SO
MANY OF THESE AND FEEL LIKE YOU’RE IN YOUR
FAVORITE ASIAN RESTAURANT. YOU
GOT BARBECUE SLIDERS. OK. THESE ARE SAUCY AND
SCRUMPTIOUS. I’M BRINGING YOU
BACK OVER TO MY STOVE NOW. OK. THIS IS SO FUNNY. LET ME CLEAR
THIS. OK. OK. DON’T JUDGE ME ON
MY MESSINESS. YOU, YOU’RE SO RIGHT. SO OVER HERE,
WHAT I’M DOING IS THIS IS GOING TO BE RED WINE
VINEGAR. WE’RE IN A TOTALLY DIFFERENT FLAVOR
DIRECTION. NOW WE HAVE SOY
SAUCE. THIS IS A CAN OF NO SALT ADDED
TOMATO SAUCE. UM THIS IS THE
SPIRIT OF SLOPPY JOE’S. I GUESS WE COULD CALL THESE
SLOPPY JOYS AND A LITTLE BIT OF UH THAT WAS
TOMATO PASTE TO REALLY BOLDEN UP
THE FLAVOR SALT AND PEPPER AND GUYS AS THE SIGNATURE SLOPPY
JOE WOULD HAVE IT. I’M ADDING A LITTLE BIT OF
YELLOW MUSTARD THAT’S
UNEXPECTED. MIX IT UP AND NOW WE HAVE OUR
CHICKEN AGAIN. HERE WE GO.
CHICKEN GOES IN AND YOU MIX THIS UP. I’M GOING
TO BRING YOU BACK OVER TO MY
ISLAND. COME ON GUYS. I LOVE THIS. I THOUGHT WE WERE
IN HER HOUSE WITH HER AND THERE YOU HAVE IT. HOW MUCH DO I WANT TO FEED YOU RIGHT
NOW? I, I GIVE YOU A BITE. THAT’S A GREAT, THAT’S A GREAT LUNCH FOR
ANYBODY. GEORGE. THANKS SO MUCH. ALWAYS GOOD TO
SEE YOU AND FOR THESE. YEAH, I LOVE THAT FOR THESE. OH, YEAH, THAT LOOKS GOOD FOR
THESE RECIPES. AND MORE. HEAD TO
TODAY.COM/FOOD. NEXT, IT LOOK LIKE SHE WAS IN CHILI.
SHE’S TALKING WITH HER MOUTH
FULL. UH, OUR NEXT GUEST PRETTY GOOD TEXAS
TWIST ON DINNER THIS WEEK HERE TO COOK UP SOME
DELICIOUS PORK, CHEF, OWNER OF GEMELLI IN FORT WORTH, TIM MO. YOU’VE BEEN, YOU’VE BEEN TO THE
SHOW LIKE TWO DOZEN TIMES. SO YOU’RE AN OLD PRO AT THIS. BUT THIS NEW RESTAURANT NAMED
AFTER YOUR TWIN DAUGHTERS.
THAT’S RIGHT, JAMELLE. IT’S MY NEW ITALIAN PLACE THAT
JUST OPENED IN FORT WORTH HAVING A LOT OF FUN. SO MAKE
AHEAD MONDAY AND IT IS MONDAY. SO WE’LL MAKE AHEAD SOME STUFF. SO, YOU KNOW, I MEAN, THIS IS
REALLY, THIS IS REALLY GENUINELY DEEP
STUFF. SO UH THIS IS ACTUALLY A DISH
THAT MY WIFE LIKES TO COOK ALL
THE TIME. SO IT’S PORK SHOULDER THAT WE
HAVE IN HERE. BONE AND PORK
SHOULDER. UH MAKE A NICE SPICE RUB, RUB IT
REALLY? WELL, THIS IS MY PORK RUB THAT
I, I SELL BUT YOU CAN JUST FIND A GOOD BARBECUE RUB.
WHAT’S IN YOUR IT’S GUAJILLO CHILIES, FRESH
ROSEMARY, THYME, SALT PEPPER,
CUMIN. IT’S REALLY DELICIOUS. AND THEN WE ADD SOME POBLANO
CHILIES THAT ARE JUST RAW. OK. SAME WITH THE ONION, CHOPPED
WHITE ONION. THEN WE’RE ADDING A CAN OF
CHIPOTLE CHILIES BECAUSE WE LIKE TO HAVE IT HOT
AND SPICY. WE DO LIKE IT HOT AND SPICY AND THEN A LITTLE BIT
OF WATER, WE COVER IT. IT TAKES SIX HOURS WALK AWAY AND THEN IT’S READY. IT COMES OUT LIKE
THIS. I’VE ALSO MADE SOME
POTATOES THAT WE BOIL. THEN WE SMASH THEM AND THEN GRILL THEM ON A PLANO REALLY QUICKLY. SIMPLE. WHAT DO
YOU CALL, YOU CALL THEM THOSE POTATOES?
PLANO POTATOES. THAT MAKES SENSE. YEAH. LET’S MOVE THAT WE’RE GONNA MAKE. AND YOU SAID YOU GOT THE LEFTOVER COURSE. CAN I TELL YOU SOMETHING? TELL ME SOMETHING, DYLAN, TELL
HIM WHAT YOU JUST SAID IN MY
EAR. THIS IS THE BEST THING I’VE EVER
HAD. THIS QUESADILLA IS SHOULD BE ON THAT SHOW. THE BEST THING I EVER ATE. SO LET’S DO IT. SO WE GOT A
SAUTE PAN. I’VE GOT SOME UH BELL PEPPERS WE’RE GONNA ADD IN
HERE LIKE THIS FRESH, SOME CHOPPED ONIONS. YEAH. SEE, YOU KNOW, VEGETABLES ARE
LIKE PEOPLE, RIGHT? THEY COME IN DIFFERENT SIZES,
THEY COME IN DIFFERENT FLAVORS, THEY COME IN DIFFERENT
PERSONALITIES AND YOU WANNA MAKE
SURE THAT WHEN YOU SAUTE THE VEGETABLES THAT YOU GIVE IT
TIME TO DEVELOP, I MEAN, WE DON’T WANT THEM TO ROB
AND WE DON’T WANNA COOK THEM ALL
THE WAY. WANT THE CRUNCH OF THE BEST.
THAT’S WHY IS THAT? WHY IT
TASTES SO FRESH? THAT’S RIGHT. SO THEN WE TAKE A TORTILLA THAT SPREAD SOME GOAT CHEESE ON
HERE LIKE THIS GOAT CHEESE. NOW YOU’RE GOING TO TAKE THE
BEANS AND SPREAD IT ON THIS
SIDE, GOAT CHEESE AND THEN YOU PUREE THE BEANS,
PUREE THE BEANS SPREAD ON THIS
SIDE, THIS SIDE. I’M HORRIBLE. I KNOW IT’S HARD
TO DEVELOP 5050 BUT IT’S LIKE
PUREED WITH GOAT CHEESE. THEN WE PUT SO GOOD, PUT THE MIXTURE ON LIKE THIS. OK? AND THEY’RE GOING TO FOLD IT
IN HALF. LOOK GUYS AFTER I DO TOO MANY BEANS. NO, YOU COULD ACTUALLY MAKE THINGS. I KNOW. THAT’S WHAT I’M
SAYING. IT’S LIFE CHANGING. PRESS IT DOWN NOW, TAKE THE BRUSH AND BRUSH IT WITH
A LITTLE BIT OF CANOLA OIL. SO NOW YOU CAN DO THIS OUTSIDE.
OK? IF YOU’RE AT THE HOUSE, YOU CAN
DO IT ON THE GRILL. NOW PUT IT
RIGHT LIKE I DID THAT PERFECTLY. YOU
OBVIOUSLY DID IT. YEAH. SO YOU KNOW IT. DON’T WORRY ABOUT ME. YOU JUST
DO YOU. THAT’S THE, THAT’S THE, THAT’S THE MOST COOKING I’VE
EVER SEEN HER DO ON THIS SHOW.
BY THE WAY. NOW LET ME GO BACK TO IT FINISHES AND YOU WANT TO PUT
A LITTLE BIT OF CREAMY JALAPENO
SAUCE ON THE JALAPENO. I ONLY HAVE A MINUTE
LEFT BUT WE’VE GOT RAMEN NOODLES
TO MAKE NOW. OK. RAMEN NOODLES. SO HERE, SAME
PORK, RIGHT? WE WHIP THIS EGG, WE ADD A
LITTLE SALT AND PEPPER BECAUSE
WE’RE GONNA, WE’RE GONNA DICE THIS EGG UP
LATER. SO WE ADD IT IN HERE. LET THE EGG COOK ALL THE WAY
THROUGH. SO WE’RE GONNA ROLL
THAT AROUND DON’T WORRY ABOUT IT. IT’LL JUST
KEEP COOKING AND WE TAKE THE PORK SHOULDER AND WE DROP IT IN THIS DRESSING
LIKE THIS. THIS HAS GREEN ONIONS, GARLIC, A LITTLE
BIT OF SOY SAUCE AND WE LET IT
SIT FOR FIVE MINUTES. THEN WE TAKE RAMEN NOODLES, THE
CHEAP RAMEN NOODLES THAT YOU BUY
AT THE STORE. RIGHT? COOK THEM. DON’T WORRY ABOUT THE
SEASONING. TAKE THE NOODLES, PUT THEM HERE
LIKE THIS AFTER THEY’RE COOL. WE GOT SOME BEEF SPROUTS. WE GOT
SOME SAKE, WE GOT SOME RICE WINE VINEGAR. WE GOT SOME NORI AND THEN YOU TAKE YOUR EGG AND
YOU SLICE IT UP AFTER IT’S COOKED. IT’S LIKE THIS. YOU TOP THAT ON TOP AND THEN YOU
TAKE YOUR PORK THAT’S BEEN
SITTING IN THE JUICE. YOU MIX IT UP, OK? YOU ACT LIKE A GREAT
AMERICAN HERO AND THEN YOU CHANGES THE FLAVOR OF
EVERYTHING. THIS IS DELICIOUS, THE THREE DIFFERENT WAYS FOR THESE RECIPES AND MORE LOG
ON TO TODAY.COM/. THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. ALL YOU HAVE TO DO CHOP UP SOME
BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. AND SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY
MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS TEST, RIGHT. YOU’RE
GETTING THAT OVER YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HAND. ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND YOUR BARELY, YOU WANT TO USE THE
ELBOW? ALL RIGHT. SO PUT THAT IN THE
OVEN 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY. WE LOVE
IT. I 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN ADD YOUR SALMON FILETS AND
COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE
SOME LEFTOVERS? LUNCH, THAT
SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPER SO MUCH. YES. SO
WE’VE GOT OUR LEMON. LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT WHISKEY, WHISKEY. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN KIND OF JUST
USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB. WELL, I, I ASSEMBLE AND I, ALL RIGHT, WE GOT CHOP THE, DOES YOUR DAUGHTER EAT
CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE THERE.
OCCASIONALLY. SWEET POTATOES.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST
FLAKE IT UP AFTER IT COMES AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE
FOR YOU GUYS. WHAT I TASTE, TASTE, HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. THE WEATHER IS GOING TO BE GOOD
IN YOUR NECK OF THE WOODS THIS
WEEKEND. GO AHEAD AND CHECK THAT PICNIC
LUNCH ON YOUR SUMMER BUCKET
LIST. WE HAVE JUST THE GUY TO HELP
FILL YOUR PICNIC BASKET. MATT IS THE EXECUTIVE CHEF AND OWNER
OF PIG BEACH IN BROOKLYN AND SOON ALSO TO BE IN LONG
ISLAND CITY AND PALM BEACH,
FLORIDA THIS FALL. CONGRATULATION VERY MUCH. WE GOT A LOT OF EXCITING
THINGS IN THE WORKS. WE’RE SUPER EXCITED TO BE BACK
HERE THOUGH. I SEE YOU WHEN YOU’RE LOOKING FIT.
THANK YOU. WE’RE WORKING ON ALL THOSE GOOD
HEALTH THINGS, YOU KNOW, BUT
TRYING TO GET THEIR, WE GOT SOME BEACH SNACKS AND LUNCHES TODAY. WHAT SHOULD WE DO? YOU SAY? A CRUNCHY CHICKEN
WRAP? I’M FAN OF CHICKEN SALAD. I LOVE CHICKEN SALAD AND I KNOW
IT’S GONNA BE CONTENTIOUS, BUT
LIKE, I ALSO LOVE GRAPES IN MY
CHICKEN. SOME PEOPLE LIKE IT. IF YOU DON’T, DON’T PUT THEM IN,
IT’S TOTALLY OK. UM, BUT I ALSO LOVE MAKING IT WITH
ROTISSERIE CHICKEN BECAUSE IT’S
LIKE ALREADY DONE. IT’S ALREADY COOKED. WHO DOESN’T
LOVE ROTISSERIE CHICKEN? IT’S
INEXPENSIVE. IT’S EVERYWHERE. SO ALL WE’RE GONNA DO, WE’RE
GONNA REALLY QUICKLY, JUST TAKE SOME ROTISSERIE
CHICKEN, BREAK IT DOWN INTO THE
BREAST, THE LEGS, THE THIGHS AND WE’RE JUST GONNA
CHOP UP. THE MEAT DOES NOT HAVE TO BE
ANYTHING SORT OF FANCY. JUST CHOP IT UP INTO LITTLE
CHUNKS OR PIECES JUST LIKE THAT. AND THEN FOR THE LEGS AND THIGHS
JUST SHRED THE MEAT. REALLY, REALLY SIMPLE, REALLY,
REALLY EASY. OK. SAVE THE BONES BECAUSE IF YOU
WANT TO MAKE SOUP LATER WITH IT,
YOU CAN PUT SOME WATER CARROTS ON. YOU MAKE A REALLY QUICK CHICKEN STOCK
HERE, CHICKEN BROTH. AND THEN WHAT WE HAVE HERE IS
ALL OF OUR CHICKEN. YEAH, SUPER EASY. NEXT TO CUT OUR GRAPES, WE’RE
GONNA GIVE THIS LITTLE TRICK
THAT EVERYONE LOVES. THIS IS A GREAT HACK. YOU CAN
USE IT FOR CHERRY TOMATOES. YOU
CAN USE IT WITH GRAPES FOR ME. I’M NOT SCARED IF YOU CAN DO IT. SO YOU PUT, YOU PUT THE GRAPES BETWEEN 22 DE
CONTAINERS THAT HOLD THEM IN PLACE AND THEN YOU CAN
JUST SERRATE SLICE. LOOK AT YOU, GIRL, LOOK AT THAT.
NOW, I AM SO IMPRESSED AND CUT
IN HALF. WELL, THAT’S DONE. CUT, WELL DONE. THAT’S SO COOL. THAT’S A HIGH FIBER. THAT’S GREAT. YOU’RE SOUS CHEF, YOU’RE
HIRED. ALL RIGHT. SO NOW IN OUR MIXING BOWL, WE’RE
GONNA TAKE THAT ROTISSERIE
CHICKEN MEAT, THE WHOLE CHICKEN, EVERYTHING WE
HAVE. WE’RE GONNA PUT IT IN OUR BOWL
WITH SOME PLAIN OLD MAYONNAISE,
OF COURSE. AND THEN TO THAT WE’RE GONNA ADD
JUST, YOU KNOW, A HANDFUL OF
GRAPES OR SO, WHATEVER WE WANT IN THERE. I GOT A LITTLE HOT SAUCE.
WHATEVER YOUR FAVORITE ONE IS SOME DIJON MUSTARD. IF YOU DON’T LIKE DIJON, IF IT’S
TOO SPICY FOR YOU, YOU CAN LEAVE
IT OUT. YOU CAN PUT A LITTLE YELLOW
MUSTARD IN THERE IF THAT’S WHAT
YOU WANT. SOME FRESHLY CHOPPED PARSLEY, FRESH LEMON JUICE. I LOVE BRIGHT
CITRUS TO THE CHICKEN SALAD BECAUSE IT KIND OF JUST
WAKES IT UP. BRINGS ALL THOSE
FLAVORS NICELY TOGETHER. SOME CHOPPED SHALLOTS. THIS CAN
BE SLICED SCALLIONS IF YOU DON’T
HAVE SHALLOTS AND AGAIN, SOME CRUNCH CHICKEN
SALAD, CRUNCH WRAPS. WE GOT SOME SMOKED PECANS THAT
CRUNCH THOSE GRAPES. I THOUGHT YOU WERE GONNA PUT
SOME CHIPS UP IN THERE. WELL, WE’RE WAIT, WE’RE GETTING
THERE AT LEAST SOME CHOPPED CELERY. SO IT’S PRETTY MUCH THE STANDARD
CHICKEN SALAD THAT WE LOVE. GET A LITTLE BIT OF SALT AND
PEPPER, MIX IT ALL TOGETHER AND THEN
WE’RE GONNA SLIDE DOWN OVER HERE AND WE’RE GONNA PUT IT INTO OUR
WRAPS. NOW, THESE ARE GREAT. ANY SORT OF WRAP IS A GREAT
THING TO BRING TO THE BEACH JUST BECAUSE IT’S SELF
CONTAINED. THEY’RE EASY TO EAT. AND ONCE ALL OF OUR MEAT GETS
ALL MIXED TOGETHER, WE’RE JUST GONNA TAKE A GOOD
SPOONFUL OF IT. WE’RE GONNA PUT IT RIGHT IN THE
CENTER OF OUR WRAP. I HAVE A SPINACH WRAP
HERE. BUT IF YOU GUYS WANT TOMATO
WRAPS OR WHOLE WHEAT WRAPS,
WHATEVER YOU CAN FIND. BUT THIS IS THE, THIS IS THE,
THIS IS THE KICKER GUYS. WE’RE GONNA TAKE SOME KETTLE
POTATO CHIPS. WE’RE GONNA CRUNCH THEM UP, PUT
THEM RIGHT ON TOP AND WE’RE JUST GONNA WRAP THEM
UP TO GIVE THAT EXTRA CRUNCHY
EFFECT TO THE WRAP AND CHICKEN SALAD CON WRAPS.
BRING IT TO THE BEACH AND YOU’RE
GOOD. YOU’RE GOOD TO GO. OK? YOU PAIR THIS WITH YOUR
GRANDMOTHER’S. THIS IS GRANDMA ROU SMOKY EGGPLANT PUREE. IT’S
BASICALLY BABA GANOUSH. IT’S ONE OF THE THINGS THAT I
GREW UP EATING. I ABSOLUTELY
LOVE IT. YOU CAN MAKE IT, PUT IT IN A
LITTLE DELI CONTAINER, PUT IT IN
THE COOLER, BRING IT TO THE BEACH PITA CHIPS OR POTATO CHIPS OR
VEGGIES, DIP IT IN AND GO NUTS AND ANY GOOD BEACH PLANT HAS TO
HAVE A SWEET AND WHAT’S BETTER, WHAT’S BETTER
THAN A BLONDIE BAR. BUT THESE
ARE BEACH BLONDIE BARS. PIG BEACH BLONDIE BARS. LET’S DO
ONE OF THOSE. YOU CAN, THEY’RE ON THE SWEETS
MENU AT PIG BEEF RIGHT NOW. THEY’RE JUST BASICALLY A WHITE
BROWNIE GUYS. BUT IN THE MIDDLE OF IT WE HAVE
SOME BUTTERSCOTCH CHIPS AND WHITE CHOCOLATE CHIPS IN THERE
TO REALLY BRING IT ALL TOGETHER. THEY’RE SO IN THE CONTAINED EASY. NO MESS. BY THE
WAY, HOW DO YOU STORE THESE
SANDWICHES? SO WE DON’T RUIN IT. SO THE BEST WAY TO DO IT GUYS, IF YOU’RE GONNA MAKE THESE
SANDWICHES BEFORE YOU GO TO THE
BEACH PRE MAKE THEM WITHOUT THE CHIPS
AND THEN WHEN YOU’RE READY, OPEN THEM BACK UP, PUT THE CHIPS
IN SO THE CHIPS DON’T GET SOGGY
OR SCAM THEM IN THAT WAY THEY STAY NICE AND CRUNCHY. EVERY BITE IS GREAT. THIS FOR LUNCH. YOU GET THESE RECIPES. YOU CAN
HEAD TO TODAY.COM/FOOD. SO GREAT TO BE BACK ON THE, EVERYBODY. LOVE IT. OH, THIS IS SO GREAT. AND WE ARE GOING ON A PICNIC AND
I’M BRINGING A WHOLE LOT OF
DELICIOUS STUFF. SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
AND MORE FROM OUR SPONSOR WALMART SCAN THE QR CODE
OR YOU CAN DO THE OLD FASHIONED
WAY TODAY.COM/DATE TABLE. JUST SO, YOU KNOW, TODAY EARNS A
COMMISSION FROM OUR PURCHASES
THROUGH OUR LINKS. PERSKI, ONE OF THE STARS OF THE
EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. 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. TIME FOR A SPECIAL MAKE AHEAD
MONDAY. IF YOU’RE FIRING UP THE GRILL
TODAY, WE HAVE SOME CREATIVE AND
DELICIOUS WAYS TO USE ALL OF
YOUR LEFTOVERS. YOU SEE THEM, YOU KNOW THEM, YOU
LOVE THEM. HERE TO HELP US IS CHEF AND
OWNER OF PIG BEACH IN BROOKLYN
MATT, ABDU MATT. WELCOME, MA’AM. THANK YOU SO
MUCH FOR HAVING ME. WE’RE SUPER EXCITED. LET’S DIG IN. ALL
RIGHT, WE’RE FIRST STARTING OFF
WITH SOME HOT DOG. HASH. WE GOT ALL THESE LEFTOVERS. YOU
DON’T KNOW WHAT TO DO WITH THEM. WE’RE GONNA DO A LITTLE FUN AND
YOU TWIST ON IT ALL. TAKE YOUR LEFTOVER HOT DOGS, SLICE THEM REALLY THIN, SEAR
THEM UP IN A PAN. WE’RE GOING TO START WITH SOME
CHOPPED OR CUT UP POTATOES, PUT
THEM RIGHT ON IN. THIS COULDN’T BE EASIER. POTATOES GO IN THE PAN, ONIONS, PEPPER, SOME GARLIC. ALL
THIS GOES RIGHT ON IN. YOU’RE GOING TO COVER IT, COOK
IT FOR ABOUT 10 MINUTES. WILL
OUR WORKERS SNEAK INTO YOUR HOUSE
AND EAT YOUR FOOD WHILE YOU
COOK? ONLY IF YOU’RE LUCKY. OH MY GOD. ONE OF THE GREATEST
THINGS EVER. SO YOU’RE GOING TO COVER THIS, LET THIS COOK SEASON WITH A
LITTLE BIT OF SALT AND PEPPER UNTIL THE POTATOES ARE NICE AND
TENDER. THEY’RE GOING TO START TO TAKE
OUT A LITTLE BIT OF COLOR. DID
YOU JUST MAKE THIS UP? I’VE NEVER HEARD OF THIS. YOU
KNOW WHAT I WAS KIND OF INSPIRED
BY THAT PERUVIAN DISH. IT WAS LIKE HOT DOGS AND FRENCH
FRIES, BUT IT WAS LIKE, WHAT WAY
CAN YOU DO? I WANTED TO DO LIKE A BREAKFAST,
LUNCH DINNER KIND OF THING WITH
ALL THIS STUFF. SO POTATO IS GOING TO COOK WITH
THE ONIONS AND YOU HAVE ALL
THESE LEFTOVER HOT DOGS SLICE ABOUT A QUARTER OF AN INCH
THICK BROWN UP LIKE YOU DO IN
FRIED BOLOGNA. TOSS ALL THOSE IN WITH SOME
SLICED SCALLIONS TO SORT OF
FINISH IN GARNISH AND JUST PUT A LITTLE MIX. THIS IS OUR ALL PURPOSE BARBECUE
SEASONING. I’VE MADE THIS A FEW TIMES
BEFORE FOR YOU GUYS. IT’S JUST A GREAT THING TO USE
AS A SEASON FOR THE HASH OR FOR
YOUR RIBS OR FOR BURGERS, CHICKEN, WHATEVER YOU WANT TO DO
WHAT’S IN IT. AND WE GOT SOME CUMIN GRANULATED
GARLIC, GRANULATED ONION HATCH
CHILI, SALT PEPPER, GARLIC, PAPRIKA AND
SOME THYME. I MADE ALL THOSE WE DO.COM, AM I ALLOWED TO SAY THAT? AND WE’RE JUST GOING TO SEASON THE
TOP OF A LITTLE BIT OF SPRINKLE OF THAT
ALL PURPOSE BARBECUE, SEASONING AND BREAKFAST IS ON THE TABLE.
SOME LEFTOVER HOT ROCK AND ROLL. ALL RIGHT. SO WE
GOT SOME LEFTOVER BURGERS. YES,
SIR. WHAT CAN WE DO? ALL RIGHT, WE’RE GOING TO TAKE
THEM, WE’RE GOING TO CRUMBLE THEM ALL
UP AS YOU HAVE THEM SEEN IN THIS
PAN HERE. THIS IS ROUGHLY ABOUT FIVE
HAMBURGERS OR SO. AND THEN WE’RE GONNA TAKE THE
PEPPERS, CUT OFF THE TOPS AND SOME ONIONS AND SOME GARLIC
AND YOU’RE JUST GONNA SAUTE THEM ALL UNTIL THEY’RE
NICE AND SOFT AND TRANSLUCENT. YOU’RE GONNA DUMP THAT IN THE
BOWL. UH SOME BULGAR WHEAT. WE HAVE
BULGAR WHEAT THAT’S BEEN JUST
SOAKED, STRAINED. THAT’S GONNA GO IN THE BOWL. SO
THAT’S KIND OF YOUR BINDER.
YEAH. THIS IS KIND OF INSPIRED FROM A
DISH I GREW UP EATING CALLED
KUSA. MY FATHER USED TO MAKE IT FOR ME
ALL THE TIME. YEAH. DAD KOUSA IN A SALT PEPPER FORM. UH WE’RE
GONNA ADD SOME CUMIN, SOME
ZATAR, SOME SALT AND PEPPER AND WE HAVE SOME UH BASIL AND
MINT. WE’RE GONNA MIX ALL THAT
IN THERE AND THEN FOR A LITTLE YEAH, GIVE
IT A GOOD OLD ST STIR FOR ME AND UH YOU KIND OF HAVE A LITTLE
CHEESE AND STUFF PEPPER. SO WE’RE GONNA PUT SOME PARMESAN
IN THERE. SOME EGGS TO WORK AS THE BINDER
THAT’S GONNA KIND OF HOLD IT ALL
TOGETHER WHEN IT COOKS AND LAST BUT NOT LEAST A LITTLE
BIT OF GREEK YOGURT. GREEK YOGURT IS GONNA GIVE IT A
NICE CREAMY FLAVOR PROFILE AND ALSO THAT YOGURT GOES REALLY
WELL WITH THE MEAT. UM YEAH. WELL, THAT’S, THAT’S THE CHEESE, THE YOGURT, THE EGGS
MAKES IT ALL REALLY NICE AND
MOIST. WE’RE GONNA STUFF IT IN THESE
PEPPERS. WE’RE GONNA PUT A CAN OF FIRE
ROASTED TOMATOES ON THE BOTTOM
OF IT. BUT YOU CAN GET AT THE GROCERY
STORE. THEY’RE ABSOLUTELY
DELICIOUS. COVERED WITH FOIL BAKE FOR ABOUT
45 MINUTES TO AN HOUR UNTIL THE
PEPPERS ARE TENDER AND THE PEPPERS ARE COOKED
THROUGH GARNISH IT WITH THIS
LITTLE UH TZI SORT OF NEW YORK CITY WHITE
SAUCE. I CALL IT TODAY.COM. CHECK IT OUT. IT’S
ABSOLUTELY FUN. DELICIOUS. GREAT WAY OF USING UP LEFTOVER
BURGERS. I’VE NEVER THOUGHT OF
REUSING HAMBURGERS, DON’T I, I WOULD DO RIGHT. ALL RIGHT. SO MOVING ON FINALLY,
DILLY, DILLY. WE GOT SOME PASTA
SALAD FOR YOU. GIRL. EXCITED FOR THIS. YOU’VE GROWN
UP SOME VEGETABLES LIKE ME. IF YOU’RE AT HOME FOR ANY SORT
OF HOLIDAY, YOU GOT SOME
LEFTOVER GRILLED VEGETABLES. THERE’S SO MANY DIFFERENT THINGS
YOU CAN DO WITH IT. WHAT I LOVE DURING THE
SUMMERTIME IS MAKING PASTA
SALAD. I GREW UP HAVING THIS IN MY
FRIDGE FOR MY MOM. SUPER SIMPLE. YOU HAVE LEFTOVER PEPPERS,
ZUCCHINI ONIONS AND GRILLED
CORN. WE’RE GONNA TAKE IT ALL AND POUR
THIS RIGHT INTO A POUND OF
TRICOLOR UH PASTA OR WHATEVER PASTA YOU
LIKE. WE’RE GONNA MAKE A REALLY SIMP
SIMPLE AND EASY. ITALIAN VINAIGRETTE, SOME RED
WINE VINEGAR, SOME OLIVE OIL,
SOME OREGANO, UH SALT PEPPER, CHILI FLAKE A
LITTLE BIT OF HONEY GIVES IT A LITTLE NICE
SWEETNESS. WELL, THANK YOU ARE TO ME. AND THEN WE’RE JUST GONNA ADD IN
SOME TOMATOES, SOME FETA CHEESE. I LOVE THE
FETA OLIVE COMBO. ME TOO, GIRL. AND THEN THESE ARE KAMADA. YOU CAN REALLY USE BLACK OLIVES
OR WHATEVER ALL OF YOU REALLY
LIKE. AND THEN WE’RE GONNA DUMP ONTO
IT THAT ITALIAN SEASONING ITALIAN VINAIGRETTE. GIVE IT A
NICE BIG OLD STIR. THE GREAT THING ABOUT THIS IS
IT’LL KEEP IN YOUR REFRIGERATOR
FOR THE FULL WEEK. WELL, IT’S BETTER IF YOU MAKE IT
THE NIGHT BEFORE. THAT WAY, THE PASTA REALLY GETS
TO MARINATE AND THAT RET IT’S COOL. MY MOM MAT LOVE IT. WE USED TO
GROW UP EATING THIS. MY MOM WOULD HAVE A WHOLE TWA OF
THIS IN THE FRIDGE IN THE
SUMMERTIME. EVERY MEAL, SHE’D PULL IT OUT, PUT IT ON THE TABLE WITH
WHATEVER WE’RE EATING IN THE
SUMMER TIME. TAKE THIS WITH YOU AS A BEACH, WARM OR COLD. IT’S JUST SUCH A GREAT, UH, SIMPLE, EASY THING TO DO
WITH SOME LEFTOVER VENUES. IT IS TIME FOR A MEDIA EDITION
OF MAKE AHEAD MONDAY AND JORDAN
AND DINO CHEF AND OWNER OF FLIP ZIGGY HERE IN NEW YORK
IS GOING TO SHOW US HOW TO MAKE
A PORK. ADOBO. HOW DO YOU, HOW DO YOU
START? YEAH. YOU KNOW, SO THAT’S WHY, SO I
HAVE A GLOVE RIGHT HERE JUST
FOR, IN TERMS OF TIME MANAGEMENT. BUT RIGHT HERE YOU HAVE ACTUALLY
A PORK BUTT OR A PORK SHOULDER. SO, WHAT, WHAT I LIKE ABOUT THIS
IS THAT IT’S A DELICIOUS CUT OF
MEAT, BUT IT JUST TAKES SOME TIME TO
BRAISE. IT’S CHEAP. IT’S EASY AND IT’S
NOT THAT INTIMIDATING. NOTICE
IT’S REALLY BIG. ALL YOU GOT TO DO, IT’S
TYPICALLY BONELESS AND SKINLESS. SO ALL YOU HAVE TO DO IS JUST
PRETTY MUCH CUT IT UP INTO MAYBE
1.5, 2 INCH CUBES. IT DOESN’T NEED TO BE PRETTY,
YOU KIND OF JUST GO AT IT AND JUST MAKE LARGE
CUBES SO THAT IT JUST CUTS THE COOKING TIME DOWN FROM LIKE
THREE HOURS TO MAYBE TWO HOURS
INSTEAD. SO IT’S SUPER SIMPLE. YEAH, YOU KNOW, YOU JUST HAVE
THE, YOU KNOW, CHUNKS LIKE THIS
AS YOU GUYS CAN SEE, IT’S NOT, YOU KNOW, TOO CRAZY. AND THEN ONCE YOU, ONCE YOU
BREAK DOWN YOUR BIG PIECE, YOU’LL HAVE KIND OF A NICE BOWL
OF LIKE ALREADY CHOPPED UP MEAT
RIGHT THERE. YOU GUYS ARE ENJOYING IT
ALREADY. SO WHAT ARE YOU, WHAT ARE YOU ADDING? WHERE IS ALL THIS FLAVORED
FLAVORS COMING LIKE BEFORE IT
STARTS TO BRAISE? YEAH. SO YOU KNOW, UM ALL YOU HAVE TO
DO, IT’S PRETTY SIMPLE AT THAT POINT
ONCE IT’S CUT UM LET’S PRETEND THE STOVE TOP
IS RIGHT HERE. WE HAVE MY POT. ALL YOU GOTTA DO IS ADD A LITTLE
BIT OF OIL TO, TO THE BASE AND THIS IS GONNA
HELP YOU SAUTE AND CARAMELIZE
EVERYTHING AND, AND GARNER A LOT MORE FLAVOR
FROM THE MINCED GARLIC, WHICH I
JUST THREW IN. AND THEN AFTER THAT, ONCE THE GARLIC BROWNS YOU’RE
GONNA THROW IN YOUR PORK
SHOULDER THAT YOU JUST, SO SHE’S JUST GONNA PUT THAT IN
AND JUST LET THAT REALLY KIND OF BROWN AND JUST
GET SOME MORE FLAVOR. A LITTLE BIT OF CARAMELIZATION. NOT TOO HARD. YOU KNOW WHAT I MEAN? SO, YEAH. NO, NO. AND IT’S, IT’S,
IT’S SUPPOSED TO BE JUST
DELICIOUS AND EASY AFTER THAT. THE FLAVOR THAT YOU GUYS ARE
GETTING COMES FROM A COUPLE OF
THINGS. IT’S GOING TO BE YOUR OYSTER
SAUCE, WHICH IS LIKE, YOU KNOW, SEAFOOD
OYSTER FLAVORED SAUCE ALONG WITH A LITTLE BIT OF SRIRACHA, WHICH
IS KIND OF YOUR, YOU’RE GONNA GIVE YOUR HOT AND
SWEETNESS RIGHT THERE. BUT REALLY WHAT I WANT TO
CONCENTRATE ON THE FLAVORS ARE THESE THREE
INGREDIENTS RIGHT HERE. YOU HAVE YOUR SWAN SEA SOY AND THEN YOUR DATI PUI VINEGAR AND THEN YOUR
MUSHROOM SOY SAUCE. MY
GRANDMOTHER IS GONNA KILL ME. THESE ARE HER THE THREE
COMBINATION RECIPE TO MAKE THE ADOBO AND THE TRUE FILIPINOS OUT
THERE WILL REALLY APPRECIATE ALL DO. YEAH, BASICALLY ALL YOU GOT TO
DO IS JUST PUT, YOU KNOW, POUR
ALL THIS IN THERE. IT’S SUPER SIMPLE. YOU JUST POUR
IT IN. IT’S ABOUT LIKE THREE QUARTERS
CUP OF THE SWAN SOY, THREE QUARTERS CUP OF THE DARK
MUSHROOM SOY. THOSE HAVE A LOT OF SODIUM IN
IT. SO YOU DON’T NEED TO ADD ANY
SALT THAT’S GOING TO GIVE YOU
THAT AWESOME FLAVOR. AND THEN THAT TANGINESS THAT YOU
GUYS ARE TASTING IS FROM THIS CANE SUGAR VINEGAR
FROM THE PHILIPPINES HERE. WHERE CAN YOU BUY THAT? SO, YOU KNOW, THERE’S A COUPLE
OF UH LIKE, YOU KNOW, WE’LL CALL THEM ASIAN MARTS ALL
AROUND LIKE QUEENS JERSEY AND UM IN THE EAST VILLAGE. UM YOU
KNOW, IT’S AND ALSO CHINATOWN,
IT’S HARD TO FIND. BUT ONCE YOU DO FIND IT, THESE ARE INGREDIENTS THAT YOU
ALWAYS WANT TO KEEP STOCK
BECAUSE IT’S SO DELICIOUS AND IT’S A GREAT REPLACEMENT FOR
JUST YOUR REGULAR KIND OF WHITE
VINEGAR. BUT YOU KNOW, JORDAN, I’M OVER RICE. BUT I KNOW YOU CAN ALSO, ONCE
YOU’RE LEFT WITH ALL THESE
LEFTOVERS, YOU CAN TURN IT INTO THIS
AMAZING TORTA. YEAH, YOU’RE RIGHT. YOU KNOW, SO YOU KNOW, ONCE IT’S
DONE, YOU KNOW, YOU HAVE YOUR BEAUTIFUL PLATE
LIKE THIS WHICH YOU GUYS ARE HAVING AND THEN YOU
HAVE YOUR TORTA. SO YOUR TORTA, WHICH YOU GUYS
HAVE RIGHT THERE ARE, YOU KNOW, THAT’S HOW WE GET
TO THE LEFTOVER MONDAYS BECAUSE
YOU MAKE A BIG, BIG, YOU KNOW, BATCH OF THIS TWO
POUND PORK. YOU GOT TO BUILD A SANDWICH. SO
I HAVE THIS, I HAVE MINE RIGHT
HERE. ALL YOU GUYS GOT TO SEE RIGHT
THERE IS YOU HAVE YOUR, YOU
KNOW, YOUR TOAST AND THEN YOUR MEAT AND IT’S
ALREADY MADE. ALL YOU GOTTA DO IS JUST START
BUILDING IT. SO YOU HAVE YOUR
BOTTOM BUN, A LITTLE BIT OF MAYO, A LITTLE BIT
OF HOT SAUCE. BUT THE REALLY THE REAL
CONCENTRATION HERE ARE YOUR PICKLED ONIONS. SO I
STARTED WITH VERY SIMPLE PICKLED
ONIONS. IT’S JUST SALT, SUGAR, WHITE
VINEGAR. BOIL IT, THROW IN SOME RED
ONIONS AND YOU GET THAT
BEAUTIFUL PINK COLOR THERE. SO GOOD. YEAH. DO YOU WANNA ADD LIKE A
REALLY NICE TANG? HEY, REAL QUICK, REAL QUICK. YEAH, BECAUSE PORK IS SO HARD TO
COOK FOR SOME PEOPLE AND, AND I
GOTTA SAY I’M CUBAN. SO LIKE FILIPINOS, WE EAT A LOT
OF PORK. THIS IS AMAZING. HOW DO YOU KNOW WHEN YOUR PORK
IS DONE? OK. THAT’S A GREAT QUESTION. SO I’M GONNA SHOW YOU GUYS WHAT,
WHAT THAT’S SUPPOSED TO LOOK
LIKE. SO AS YOU GUYS CAN SEE YOU, YOU KNOW, BECAUSE OF HOW TENDER
EVERYTHING IS. SO ALL YOU GOTTA
DO IS JUST COOK IT, COOK IT, BRAISE IT FOR PRETTY
MUCH LIKE TWO HOURS AND THEN YOU’RE GONNA
GET THIS AND I’LL GIVE YOU A NICE LITTLE
REVEAL REAL QUICK. IT SHOULD LOOK SOMETHING LIKE
THAT. SO ANY OF YOU GUYS CAN SEE IT, IT JUST REALLY JUST FALLS APART.
SO HERE’S HOW YOU KNOW ALL YOU KNOW THAT EVERYTHING’S
READY. YOU JUST GOT TO TAKE YOUR
PORK, PUT IT ON A PLATE AND THEN
YOU’RE GONNA SEE HOW EASY IT IS. YOU JUST TAKE A FORK OR TWO AND
JUST PRESS IT AND YOU’RE GONNA SEE HOW QUICKLY
IT IS TO PULL BECAUSE THAT’S HOW, YOU KNOW, IT’S DONE
TWO HOURS MEDIUM HEAT AND LOOK AT THAT. IT JUST COMES
APART LIKE THAT A LOT OF TIME. BUT WE HAVE, WE HAVE, WE’VE, I’VE HAD SAUCE ALL OVER MY FACE, SO I’M
TRYING TO SO GOOD. THANK YOU SO MUCH FOR JOINING US HERE TO SHARE SOME DELICIOUS
KOREAN CUISINE, CELEBRITY CHEF,
ENTREPRENEUR JET TAYLA. WHAT’S HAPPENING, GUYS, CHEF, SO GOOD TO BE HERE. SO
GOOD TO HAVE YOU HERE. WE STOP SHORT RIBS. YES, WE DO. AND I NEVER MAKE SHORT RIBS. AND I THINK IT’S REALLY GREAT
FOR MAKE HEAD MONDAYS BECAUSE
IT’S ONE OF THOSE DISHES. IT IS MAXIMUM FLAVOR. MINIMUM
INGREDIENTS. CAN YOU PUT GARLIC
IN? SO I WILL. SO GARLIC WE KNOW IS UH
A PUNGENT. UH I’M GONNA DO BROWN SUGAR AROUND
YOU FOR A LITTLE SWEET AND THEN
WE’LL DO SESAME OIL, SESAME OIL. YEAH, THAT’S GIVE YOU AROMA. YOU GO THERE AND THEN HERE’S THE
SECRET INGREDIENT TO KOREAN
BARBECUE. A LITTLE SWEET. UH THIS ALSO
HELPS BREAK DOWN THE TOUGHNESS
OF THE MEAT. UM APPLE PEAR, APPLE, APPLE PEARS IS WHAT YOU
WANNA DO. IT HAS TO BE AN APP LIKE YOU CAN’T JUST USE ANY
KIND OF NO, NO, YOU CAN USE ANY
KIND OF PEAR. BUT YOU KNOW WHAT? THIS HELPS
BREAK DOWN MEAT. SO THINGS LIKE UH PINEAPPLE AND
THINGS LIKE PAPAYA JUICE, THAT’LL WORK TOO. SO DO
YOU WANT TO MARINATE THAT? I HAVE ONE READY TO GO? SO WE’LL
SWAP YOU BECAUSE YOU PUT US TO WORK. I DO YOU KNOW MANY LITTLE WORK. SO HERE WE GO. UH MARINADE FOUR HOURS TO
OVERNIGHT BECAUSE IT’S A BIG
PIECE OF MEAT DAB OFF ALL THE MARINADE BECAUSE
THE MARINADE HAS DONE ITS JOB. GET THAT SIZZLE IN GREG. YOU GOT THIS, THIS COOKED TO YOUR DONE. THIS 125 IS
MEDIUM RARE INTERNAL BUT THAT,
THAT BECOMES THAT STUFF. ITS SO THAT’S, THAT’S THE REST OF THE WEEK HERE. WE HAVE BETTER THINGS TO
DO. SO I’M READY FOR TUESDAY. SO, ARE YOU READY TO
COOK WITH ME? LET’S SWITCH. ALL RIGHT. GARLIC IN A HOT PAN.
WAIT, THAT’S ALL. WHAT ARE WE MAKING? YEAH.
SO WE’RE GOING TO MAKE A KOREAN
CHOP CHE NOODLES. JUST THINK ABOUT IT AS LOW MAIN
LIKE KOREAN STYLE. SO LET’S DO GARLIC AND YOU COULD
JUST PUT ALL THE VEGGIES IN IT AS LONG AS THE OIL IS HOT AND
THE GARLIC IS READY TO GO. CARROTS, GREEN PEPPERS AND ONION
ONIONS YOU GOT. YEAH. SO ALL THE VEGGIES AND THEN
REMEMBER THAT MONDAY’S MEAT BECOMES TUESDAY’S NOODLES. SO
THAT’S GOING TO GO, WE’LL STOP THAT UP. I PROBABLY EAT OUT OF IT. NO, I DO THAT ALL THE TIME. I
MEAN, THAT’S HOW YOU KNOW WHAT
I’M SAYING? SO NOODLES DON’T FREAK OUT RICE,
NOODLES, EGG NOODLES. THIS COULD BE PASTA. I JUST WANT YOU TO COOK IT. AL
DENTE. MAKE SURE IT’S NOT OVERCOOKED
BECAUSE IT’S GOT TO STILL RIDE
IN THE PAN A LITTLE BIT. DO YOU WANT TO STIR THAT? I JUST
TRIED IT AND THE SEASONINGS ARE
AMAZING. SO, WHAT ARE YOU PUTTING IN IT AGAIN? THIS FOR KOREAN FLAVORS,
SOY SAUCE IS SALT, RIGHT? JUST THINK ABOUT IT AS
SALT. SESAME OIL IS AROMA. I DON’T WANT A
LOT. JUST A PINCH OF SUGAR TO TAKE
THE EDGE OFF. THE VEGETABLES.
CARRY A LOT OF FLAVOR. LOOK HOW HEALTHY THAT IS. YOU KNOW, THAT’S WHERE MEAT IS
ON THE SIDE. FIRST DAY MEAT WAS
IN THE MIDDLE. I LIKE TO SERVE IT WARM. BUT YOU
KNOW, IT MAKES A PHENOMENAL
PASTA SALAD. IT’S REALLY, YOU KNOW WHAT I MEAN? JUST REMEMBER THE SECRET THOUGH.
THERE IS UH DON’T OVERCOOK THOSE
NOODLES. YEAH. MAKE SURE THOSE NOODLES
ARE SUPER AL DENTE. EVEN PASTA, FRIED RICE. I’VE ALWAYS WANTED TO LEARN TO
MAKE FRIED RICE AT HOME. I’M GONNA TELL YOU THE ABSOLUTE
SECRET TO FRIER IS WITH THOSE
EGGS. AND I’M GONNA, I’M GONNA PUT
AROMATICS. WE’VE DONE THIS
BEFORE. YOU’VE SEEN IT ONCE BEFORE. ALL THE VEGGIES. BUT THE REAL SECRET GUYS TO
MAKING FRIED RICE WITHOUT USING
A LOT OF OIL, PUT THOSE EGGS IN. IF YOU DON’T MIND DOING AND I’M GONNA SHOW YOU DON’T LET
THEM COOK ALL THE WAY WHEN THE
EGGS ARE WET, YOU’RE GONNA PUT THE RICE RIGHT
INTO WET BECAUSE EGG HAS THIS MAGIC ABILITY TO
COOK THE RICE BECAUSE IT’S GOT
PROTEIN IN IT. IT’S GOT A LITTLE NATURAL FAT IN
IT. WATCH, LOOK AT THE BOTTOM OF
THE PAN. IT DOESN’T STICK. SO IT’S EGG AND ONCE THIS COMES
UP I’LL SEASON YOU STIR AND I OYSTER SAUCE, SOY SAUCE. I’VE GOT THE MEAT AND THE,
REMEMBER THE KOREAN BARBECUE
SHORT RIBS AND THE VEGETABLES. ONCE THE EGG
COOKS UP LOOKS WHAT IT, LOOK
WHAT IT BECOMES. THIS IS, I’LL DO HERE, I’LL DO SOME AND YOU KNOW
WHAT IT IS. IT’S FULL OF FLAVOR AND NOT SALT
LIKE IT JUST, YOU KNOW WHAT I MEAN? GOOD ASIAN
FOOD. SHRIMPY SALT BOMBS, RIGHT? WE SHOULD BE BALANCING OUT
VEGETABLE SWEETNESS. FIVE FLAVORS, HOT SOUR, SALTY,
SWEET, SAVORY AND HOT, SOUR, SALTY, SWEET
SAVORY, BIG VEGGIES. THAT’S HOW
YOU DO IT. SO I LOVE ROTISSERIE CHICKEN. I
FEEL LIKE IT’S THE ULTIMATE
SHORTCUT. IT’S PACKED WITH PROTEIN AND OBVIOUSLY YOU CAN ENJOY IT
AS A STAND ALONE WITH
VEGETABLES. BUT I’M GOING TO SHOW YOU TWO
WAYS TO SORT OF TAKE IT TO THE
NEXT LEVEL. SO YOU WOULD SLICE THE TOP, TAKE BACK THE SKIN AND YOU TAKE
THOSE BREASTS AND USING YOUR
HANDS, YOU’RE JUST GONNA SHRED THEM. SO YOU GET LOTS OF SMALL LITTLE
PIECES AND ONE ROTISSERIE CHICKEN WILL YIELD ABOUT THREE
CUPS OF THAT CHICKEN BREAST. NOW, WHAT WE’RE GONNA DO IS
WE’RE GOING TO MAKE, YOU CAN SEE
THESE OVER HERE, WE’RE GONNA MAKE ASIAN STYLE CHICKEN LETTUCE
WRAPS AND I’M GONNA BRING YOU OVER TO MY STOVE AND WE’RE GONNA
GET COOKING. SO HERE I HAVE CAMERA IS, THIS IS UM ONE ONION THAT WAS
FINE DICED AND THEN I JUST SAUTE
IT ABOUT FIVE MINUTES AND THE PARTY STARTS. I ADD IN
SOME HOISIN SAUCE. A LITTLE BIT OF REDUCED SODIUM
SOY SAUCE. THIS IS RICE WINE
VINEGAR. THESE ARE JUST YOU COULD SEE
THESE POWDERS, GARLIC POWDER AND
GINGER GINGER POWDER. YOU CAN USE FRESH. BUT I WANT TO
MAKE THIS SUPER SIMPLE AND IT
COMES TOGETHER L SPLIT AND THIS IS SOME SAUCE AT ASIAN
MARKET. I WONDER ABOUT THAT. YOU EAT WITH PHO ALL THE
TIME. YOU CAN, YOU CAN GET IT
ANY GROCERY. IS IT COMMON NOW? OK. EVERYWHERE. IT’S EVERYWHERE. AND WHAT I JUST ADDED, YOU SEE,
THIS IS CHOPPED WATER CHESTNUTS. IT’S PART OF THE TUBER VEGETABLE
FAMILY AND IT ADDS LIKE THAT
CRISP CRUNCH. IT’S SO DELICIOUS AND IT’S VERY, VERY LIGHT SCALLIONS IF YOU’RE
LIKE ME AND YOU ABSOLUTELY LOVE ONION AND A
LITTLE CASHEWS OR PEANUTS. SO YOU CAN LEAVE THOSE OUT IF
YOU’RE ALLERGIC. RIGHT. ABSOLUTELY. AND YOU MIX THIS UP
AND NOW WE’RE READY FOR OUR
CHICKEN. SO THIS IS HOW MUCH CHICKEN I
GOT FROM THAT ROTISSERIE THREE CUPS AND YOU JUST MIX THIS WHOLE THING TOGETHER
AND YOU LET IT SIMMER FOR ABOUT 1015 MINUTES
UNTIL EVERYTHING’S HOT. AND I’M GOING TO BRING YOU BACK
OVER TO THE ISLAND. COME ON OVER HERE. IT’S SO EASY. I LIKE HOW IT’S ALWAYS IN
ONE SKILLET. THAT MAKES IT SO
MUCH EASIER. YES. AND, AND THEY’RE LOW CARB, THEY’RE PACKED WITH PROTEIN AND
GUYS YOU COULD GOBBLE DOWN SO
MANY OF THESE AND FEEL LIKE YOU’RE IN YOUR
FAVORITE ASIAN RESTAURANT. YOU
GOT BARBECUE SLIDERS. OK. THESE ARE SAUCY AND
SCRUMPTIOUS. I’M BRINGING YOU
BACK OVER TO MY STOVE NOW. OK. THIS IS SO FUNNY. LET ME CLEAR
THIS. OK. OK. DON’T JUDGE ME ON
MY MESSINESS. YOU, YOU’RE SO RIGHT. SO OVER HERE,
WHAT I’M DOING IS THIS IS GOING TO BE RED WINE
VINEGAR. WE’RE IN A TOTALLY DIFFERENT FLAVOR
DIRECTION. NOW WE HAVE SOY
SAUCE. THIS IS A CAN OF NO SALT ADDED
TOMATO SAUCE. UM THIS IS THE
SPIRIT OF SLOPPY JOE’S. I GUESS WE COULD CALL THESE
SLOPPY JOYS AND A LITTLE BIT OF UH THAT WAS
TOMATO PASTE TO REALLY BOLDEN UP
THE FLAVOR SALT AND PEPPER AND GUYS AS THE SIGNATURE SLOPPY
JOE WOULD HAVE IT. I’M ADDING A LITTLE BIT OF
YELLOW MUSTARD THAT’S
UNEXPECTED. MIX IT UP AND NOW WE HAVE OUR
CHICKEN AGAIN. HERE WE GO.
CHICKEN GOES IN AND YOU MIX THIS UP. I’M GOING
TO BRING YOU BACK OVER TO MY
ISLAND. COME ON GUYS. I LOVE THIS. I THOUGHT WE WERE
IN HER HOUSE WITH HER AND THERE YOU HAVE IT. HOW MUCH DO I WANT TO FEED YOU RIGHT
NOW? I, I GIVE YOU A BITE. THAT’S A GREAT, THAT’S A GREAT LUNCH FOR
ANYBODY. GEORGE. THANKS SO MUCH. ALWAYS GOOD TO
SEE YOU AND FOR THESE. YEAH, I LOVE THAT FOR THESE. OH, YEAH, THAT LOOKS GOOD FOR
THESE RECIPES. AND MORE. HEAD TO
TODAY.COM/FOOD. NEXT, IT LOOK LIKE SHE WAS IN CHILI.
SHE’S TALKING WITH HER MOUTH
FULL. UH, OUR NEXT GUEST PRETTY GOOD TEXAS
TWIST ON DINNER THIS WEEK HERE TO COOK UP SOME
DELICIOUS PORK, CHEF, OWNER OF GEMELLI IN FORT WORTH, TIM MO. YOU’VE BEEN, YOU’VE BEEN TO THE
SHOW LIKE TWO DOZEN TIMES. SO YOU’RE AN OLD PRO AT THIS. BUT THIS NEW RESTAURANT NAMED
AFTER YOUR TWIN DAUGHTERS.
THAT’S RIGHT, JAMELLE. IT’S MY NEW ITALIAN PLACE THAT
JUST OPENED IN FORT WORTH HAVING A LOT OF FUN. SO MAKE
AHEAD MONDAY AND IT IS MONDAY. SO WE’LL MAKE AHEAD SOME STUFF. SO, YOU KNOW, I MEAN, THIS IS
REALLY, THIS IS REALLY GENUINELY DEEP
STUFF. SO UH THIS IS ACTUALLY A DISH
THAT MY WIFE LIKES TO COOK ALL
THE TIME. SO IT’S PORK SHOULDER THAT WE
HAVE IN HERE. BONE AND PORK
SHOULDER. UH MAKE A NICE SPICE RUB, RUB IT
REALLY? WELL, THIS IS MY PORK RUB THAT
I, I SELL BUT YOU CAN JUST FIND A GOOD BARBECUE RUB.
WHAT’S IN YOUR IT’S GUAJILLO CHILIES, FRESH
ROSEMARY, THYME, SALT PEPPER,
CUMIN. IT’S REALLY DELICIOUS. AND THEN WE ADD SOME POBLANO
CHILIES THAT ARE JUST RAW. OK. SAME WITH THE ONION, CHOPPED
WHITE ONION. THEN WE’RE ADDING A CAN OF
CHIPOTLE CHILIES BECAUSE WE LIKE TO HAVE IT HOT
AND SPICY. WE DO LIKE IT HOT AND SPICY AND THEN A LITTLE BIT
OF WATER, WE COVER IT. IT TAKES SIX HOURS WALK AWAY AND THEN IT’S READY. IT COMES OUT LIKE
THIS. I’VE ALSO MADE SOME
POTATOES THAT WE BOIL. THEN WE SMASH THEM AND THEN GRILL THEM ON A PLANO REALLY QUICKLY. SIMPLE. WHAT DO
YOU CALL, YOU CALL THEM THOSE POTATOES?
PLANO POTATOES. THAT MAKES SENSE. YEAH. LET’S MOVE THAT WE’RE GONNA MAKE. AND YOU SAID YOU GOT THE LEFTOVER COURSE. CAN I TELL YOU SOMETHING? TELL ME SOMETHING, DYLAN, TELL
HIM WHAT YOU JUST SAID IN MY
EAR. THIS IS THE BEST THING I’VE EVER
HAD. THIS QUESADILLA IS SHOULD BE ON THAT SHOW. THE BEST THING I EVER ATE. SO LET’S DO IT. SO WE GOT A
SAUTE PAN. I’VE GOT SOME UH BELL PEPPERS WE’RE GONNA ADD IN
HERE LIKE THIS FRESH, SOME CHOPPED ONIONS. YEAH. SEE, YOU KNOW, VEGETABLES ARE
LIKE PEOPLE, RIGHT? THEY COME IN DIFFERENT SIZES,
THEY COME IN DIFFERENT FLAVORS, THEY COME IN DIFFERENT
PERSONALITIES AND YOU WANNA MAKE
SURE THAT WHEN YOU SAUTE THE VEGETABLES THAT YOU GIVE IT
TIME TO DEVELOP, I MEAN, WE DON’T WANT THEM TO ROB
AND WE DON’T WANNA COOK THEM ALL
THE WAY. WANT THE CRUNCH OF THE BEST.
THAT’S WHY IS THAT? WHY IT
TASTES SO FRESH? THAT’S RIGHT. SO THEN WE TAKE A TORTILLA THAT SPREAD SOME GOAT CHEESE ON
HERE LIKE THIS GOAT CHEESE. NOW YOU’RE GOING TO TAKE THE
BEANS AND SPREAD IT ON THIS
SIDE, GOAT CHEESE AND THEN YOU PUREE THE BEANS,
PUREE THE BEANS SPREAD ON THIS
SIDE, THIS SIDE. I’M HORRIBLE. I KNOW IT’S HARD
TO DEVELOP 5050 BUT IT’S LIKE
PUREED WITH GOAT CHEESE. THEN WE PUT SO GOOD, PUT THE MIXTURE ON LIKE THIS. OK? AND THEY’RE GOING TO FOLD IT
IN HALF. LOOK GUYS AFTER I DO TOO MANY BEANS. NO, YOU COULD ACTUALLY MAKE THINGS. I KNOW. THAT’S WHAT I’M
SAYING. IT’S LIFE CHANGING. PRESS IT DOWN NOW, TAKE THE BRUSH AND BRUSH IT WITH
A LITTLE BIT OF CANOLA OIL. SO NOW YOU CAN DO THIS OUTSIDE.
OK? IF YOU’RE AT THE HOUSE, YOU CAN
DO IT ON THE GRILL. NOW PUT IT
RIGHT LIKE I DID THAT PERFECTLY. YOU
OBVIOUSLY DID IT. YEAH. SO YOU KNOW IT. DON’T WORRY ABOUT ME. YOU JUST
DO YOU. THAT’S THE, THAT’S THE, THAT’S THE MOST COOKING I’VE
EVER SEEN HER DO ON THIS SHOW.
BY THE WAY. NOW LET ME GO BACK TO IT FINISHES AND YOU WANT TO PUT
A LITTLE BIT OF CREAMY JALAPENO
SAUCE ON THE JALAPENO. I ONLY HAVE A MINUTE
LEFT BUT WE’VE GOT RAMEN NOODLES
TO MAKE NOW. OK. RAMEN NOODLES. SO HERE, SAME
PORK, RIGHT? WE WHIP THIS EGG, WE ADD A
LITTLE SALT AND PEPPER BECAUSE
WE’RE GONNA, WE’RE GONNA DICE THIS EGG UP
LATER. SO WE ADD IT IN HERE. LET THE EGG COOK ALL THE WAY
THROUGH. SO WE’RE GONNA ROLL
THAT AROUND DON’T WORRY ABOUT IT. IT’LL JUST
KEEP COOKING AND WE TAKE THE PORK SHOULDER AND WE DROP IT IN THIS DRESSING
LIKE THIS. THIS HAS GREEN ONIONS, GARLIC, A LITTLE
BIT OF SOY SAUCE AND WE LET IT
SIT FOR FIVE MINUTES. THEN WE TAKE RAMEN NOODLES, THE
CHEAP RAMEN NOODLES THAT YOU BUY
AT THE STORE. RIGHT? COOK THEM. DON’T WORRY ABOUT THE
SEASONING. TAKE THE NOODLES, PUT THEM HERE
LIKE THIS AFTER THEY’RE COOL. WE GOT SOME BEEF SPROUTS. WE GOT
SOME SAKE, WE GOT SOME RICE WINE VINEGAR. WE GOT SOME NORI AND THEN YOU TAKE YOUR EGG AND
YOU SLICE IT UP AFTER IT’S COOKED. IT’S LIKE THIS. YOU TOP THAT ON TOP AND THEN YOU
TAKE YOUR PORK THAT’S BEEN
SITTING IN THE JUICE. YOU MIX IT UP, OK? YOU ACT LIKE A GREAT
AMERICAN HERO AND THEN YOU CHANGES THE FLAVOR OF
EVERYTHING. THIS IS DELICIOUS, THE THREE DIFFERENT WAYS FOR THESE RECIPES AND MORE LOG
ON TO TODAY.COM/. THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. ALL YOU HAVE TO DO CHOP UP SOME
BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. AND SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY
MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS TEST, RIGHT. YOU’RE
GETTING THAT OVER YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HAND. ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND YOUR BARELY, YOU WANT TO USE THE
ELBOW? ALL RIGHT. SO PUT THAT IN THE
OVEN 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY. WE LOVE
IT. I 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN ADD YOUR SALMON FILETS AND
COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE
SOME LEFTOVERS? LUNCH, THAT
SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPER SO MUCH. YES. SO
WE’VE GOT OUR LEMON. LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT WHISKEY, WHISKEY. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN KIND OF JUST
USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB. WELL, I, I ASSEMBLE AND I, ALL RIGHT, WE GOT CHOP THE, DOES YOUR DAUGHTER EAT
CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE THERE.
OCCASIONALLY. SWEET POTATOES.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST
FLAKE IT UP AFTER IT COMES AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE
FOR YOU GUYS. WHAT I TASTE, TASTE, HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. THAT’S RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE. HOT PODGE. OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT CHEESE SAUCE. IT’S PERFECT MEATY FLAVOR TO IT. IT, I LOVE IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR IN YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE IS EVERYTHING YOU GOOD? I PUT THAT. WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T FIND THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I MEAN, A LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN THIS, TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE PEPPERCORN AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. HI THERE. GOOD TUESDAY MORNING. A NEW RELEASE FROM THE EPSTEIN
FILES. WHAT IT REVEALS AND THE NEW
FIRESTORM IT IS SPARKING. IT’S SEPTEMBER 9TH. THIS IS TODAY. A NEW TWIST IN THE JEFFREY
EPSTEIN SAGA. HOUSE DEMOCRATS RELEASING A COPY
OF A SUGGESTIVE MESSAGE
PRESIDENT TRUMP ALLEGEDLY SENT THE CONVICTED SEX
OFFENDER ON HIS 50TH BIRTHDAY. THE WHITE HOUSE STRONGLY DENYING
IT, SAYING THAT IS NOT TRUMP’S
SIGNATURE AND THREATENING NEW
LEGAL ACTION. WE’RE LIVE IN WASHINGTON WITH
THE VERY LATEST REACTION FROM
BOTH SIDES OF THE AISLE. TARGET CHICAGO. PRESIDENT TRUMP LAUNCHES
OPERATION MIDWAY BLITZ, HIS LONG PROMISED INITIATIVE ON
ILLEGAL IMMIGRATION. WE’RE BRINGING BACK LAW AND
ORDER TO OUR COUNTRY, BUT STOPPED SHORT OF DEPLOYING
NATIONAL GUARD TROOPS, THE MOVE DRAWING A WAVE OF
PROTESTS. WE’RE AFRAID. OUR NEIGHBORS ARE AFRAID AND
QUESTIONS ABOUT WHAT WILL HAPPEN
IN OTHER CITIES. WE’LL HAVE THE VERY LATEST
SUCCESSION PLAN. THE MURDOCH FAMILY SETTLES THEIR
DECADES-LONG BATTLE OVER CONTROL OF RUPERT MURDOCH’S
MEDIA EMPIRE FILLED WITH FAMILY TENSION AND
COURTROOM DRAMA. JUST AHEAD, WHAT WE’RE LEARNING ABOUT THE $3
BILLION DEAL. THE ELDEST SON WHO WILL TAKE
CONTROL AND WHAT IT ALL MEANS FOR THE
FUTURE OF FOX AND NEWS CORP. GROWING DANGER. NEW WILDFIRES TRIGGER ANOTHER
ROUND OF EVACUATIONS OUT WEST
WHILE ON HAWAII, KIKO. UP HIGH WINDS AND DANGEROUS
SURF. MEANWHILE, UP AND DOWN THE EAST COAST, TENS OF MILLIONS SET FOR A BEAUTIFUL DAY AND AN EARLY TASTE OF FALL. AL’S GOT YOUR FULL FORECAST. HARRY’S HOMECOMING. THE PRINCE BACK TO THE UK
STEPPING OUT OF CHARITY EVENTS, BUT SO FAR NOT REUNITING WITH HIS FAMILY AS PRINCESS KATE MARKS A
MILESTONE IN HER CANCER JOURNEY. ALL THE DETAILS IN A LIVE REPORT
FROM BUCKINGHAM PALACE. THOSE STORIES PLUS SHE’S BACK. HODA SPRINTING IN THE STUDIO 18
THIS MORNING WITH THE
HEARTWARMING STORY OF A TEACHER GOING THE EXTRA
MILE TO INSPIRE HIS STUDENTS. I’M GOING TO GIVE YOU THOSE
TOOLS THAT YOU CAN EVENTUALLY
USE IN REAL LIFE. WE CAN’T WAIT TO MEET HIM AND
CATCH UP WITH HODA. YES, THIS IS FUN. WHEN HE’S LOCKED UP. AND MINNESOTA NICE. THE VIKINGS PULL OFF A DRAMATIC
4TH QUARTER COMEBACK AND
SOMEHOW, SOME WAY, THE MINNESOTA VIKINGS ARE ON TOP
TO BEAT THEIR RIVAL BEARS ON
MONDAY NIGHT AND WRAP UP A WILD WEEK
ONE IN THE NFL TODAY, TUESDAY, SEPTEMBER 9, 2025. FROM NBC NEWS THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. AND A VERY GOOD MORNING TO YOU. WELCOME TO TUESDAY. THANK YOU SO MUCH FOR STARTING
THE DAY WITH US, ESPECIALLY WHEN YOU HAVE TO STAY
UP LATE FOR FOOTBALL BECAUSE THESE
ENDINGS ARE INCREDIBLE. THIS IS THE PERFECT WAY TO CAP
OFF WEEK ONE. JJ MCCARTHY MAKING HIS DEBUT AS QUARTERBACK
FOR THE VIKINGS. THEY RALLY. LATE WE’LL HAVE ALL THE
HIGHLIGHTS FOR YOU AND LET ME TELL YOU THAT KID’S GOT A GOT A
BRIGHT FUTURE. MEANWHILE, TO QUOTE MR. ROGERS, IT’S A BEAUTIFUL DAY HERE IN THE
NEIGHBORHOOD. WE’VE GOT A REAL BACK TO SCHOOL
FEEL ON OUR PLAZA, LITERALLY WE’VE TURNED IT INTO A
SCHOOLYARD. WE’RE WELCOMING KIDS FROM PS 376
IN BROOKLYN THIS MORNING. AND COMING UP LATER, HODA IS GONNA BE HERE TO
HIGHLIGHT THEM. THEY’RE AMAZING TEACHER, AND YOU KNOW SHE’S GOT A FEW
SURPRISES. YES. WE’LL DO THAT IN JUST A MOMENT, BUT WE DO START IN WASHINGTON
THIS MORNING, WHERE DEMOCRATS HAVE RELEASED A
NUMBER OF NEW DOCUMENTS RELATED TO JEFFREY
EPSTEIN. AMONG THEM IS A BOOK OF LETTERS
AND WELL WISHES FOR HIS 50TH
BIRTHDAY 2003. IT INCLUDES A LEWD DRAWING AND
MESSAGE ALLEGEDLY SENT BY
PRESIDENT TRUMP, AND IT COMES AS THE WHITE HOUSE
IS FOCUSING ON IMMIGRATION. THE DEPARTMENT OF HOMELAND
SECURITY CONFIRMING THAT A NEW ICE OPERATION HAS
STARTED IN THE CITY OF CHICAGO. WE’VE GOT IT ALL COVERED FOR YOU
THIS MORNING, STARTING WITH NBC’S SENIOR WHITE
HOUSE CORRESPONDENT GARRET HAKE. GARRET, GOOD MORNING. HEY CRAIG, GOOD MORNING. LOOK, PRESIDENT TRUMP FILED A $10
BILLION LAWSUIT THIS SUMMER CLAIMING THAT THE LETTER
RELEASED YESTERDAY DID NOT EXIST AND THAT THE SIGNATURE OF
THE NAME DONALD ON IT WAS NOT
WRITTEN BY HIS HAND. THE WHITE HOUSE STILL INSISTS
THAT SIGNATURE ISN’T HIS AND THAT THE PRESIDENT’S
LITIGATION WILL CONTINUE, BUT THE LETTER, NOW SEEN IN BLACK AND WHITE FOR
THE FIRST TIME, IS ONCE AGAIN RAISING QUESTIONS
ABOUT MR. TRUMP’S RELATIONSHIP WITH
EPSTEIN. THIS DECADES OLD LETTER REVEALED
PUBLICLY FOR THE FIRST TIME REIGNITING THE CONTROVERSY
SURROUNDING PRESIDENT TRUMP’S RELATIONSHIP WITH
JEFFREY EPSTEIN. THE LETTER SHOWS A DRAWING OF
THE SILHOUETTE OF A WOMAN’S BARE TORSO WITH TYPEWRITTEN TEXT OF
AN IMAGINED CONVERSATION BETWEEN
TRUMP AND EPSTEIN. WE HAVE CERTAIN THINGS IN
COMMON, IT READS IN PART, LATER ADDING ENIGMAS NEVER AGE, AND CLOSING WITH HAPPY BIRTHDAY
AND MAY EVERY DAY BE ANOTHER
WONDERFUL SECRET. THAT A SCRAWLED SIGNATURE
DONALD. WHITE HOUSE OFFICIALS ON SOCIAL
MEDIA DENIED THE LETTER OR THE SIGNATURE WERE AUTHORED
BY THE PRESIDENT. VICE PRESIDENT JD VANCE LABELING
ITS RELEASE ANOTHER FAKE SCANDAL TO SMEAR PRESIDENT
TRUMP WITH LIES. THE LETTER, PART OF A BIRTHDAY BOOK COMPILED
BY EPSTEIN’S FORMER GIRLFRIEND GLAINE MAXWELL FOR
HIS 50TH BIRTHDAY IN 2003, WAS AMONG DOCUMENTS SUBPOENAED
FROM EPSTEIN’S ESTATE BY THE HOUSE OVERSIGHT
COMMITTEE. COMMITTEE DEMOCRATS RELEASING. MONDAY AFTERNOON. THE PRESIDENT NOW IS WALKING
INTO HIS OWN LIE AND COVER UP. WHEN THE LETTER’S EXISTENCE WAS
FIRST REPORTED BY THE WALL
STREET JOURNAL IN JULY, PRESIDENT TRUMP REPEATEDLY
DENIED HAVING ANYTHING TO DO
WITH IT. SOMEBODY COULD HAVE WRITTEN A
LETTER AND USED MY NAME, BUT THAT’S HAPPENED A LOT. HE SUED THE JOURNAL, ITS PUBLISHER, AND OWNER FOR DEFAMATION, CLAIMING $10 BILLION IN DAMAGES. THE NEWSPAPER MONDAY,