This morning in The Rhode Show Kitchen, Chef Claire Cahir from George’s of Galilee made us Lobster Fra Diavolo.
The Rhode Show is WPRI 12’s daily lifestyle show for having fun, eating well, and living life.
DONUT. >> AND WE ARE IN THE ROAD SHOW KITCHEN ON THIS THURSDAY MORNING. CLAIRE’S HERE FROM JUST WHEN ONE OF THESE ICONIC PLACES IN RHODE ISLAND THAT EVERYBODY KNOWS GEORGE’S OF GALILEE, LOBSTER FOR ON THE ON THE MENU TO IT’S GOOD TO SEE YOU. GOOD TO SEE YOU CAN OPEN A BIT. I KNEW YOU WERE VERY BUSY ALL SUMMER LONG AND YOU DO YOUR HERE. BUT IT’S BEEN A WHILE. I WAS BREAK. TO BE AT THE BEAVS I DON’T BLAME YOU WILL HAVE A JOB ON WHAT DO YOU DO TO PUT TOGETHER AND THEN WE’LL YOU KNOW, WE’LL GET INTO LATER. WHAT’S GOING GEORGE THE SKY, BECAUSE I KNOW YOU THERE’S A THERE’S A BUNCH OF THINGS ALL THE TIME THAT YOU FOLKS HAVE ALL THE TIME, ESPECIALLY NOW THERE ARE LOTS OF DEALS FROM FOR LOCALS TO COME BACK. THAT’S AWESOME YEAH. SO I’M MAKING LOBSTER BLOW. IT’S JUST BLOWS. THE DEVIL SO MEANS HOT. GOT IT. SO WE’RE GOING TO USE SOME FRESNO PEPPERS. SO THAT’S WHERE THE KIT COMES. YEAH. THAT’S WHERE THE KIT COMES FROM. IF YOU WANT IT TO BE HOTTER. >> YOU CAN KEEP SEEDS IN. YOU CAN PUT RED PEPPER FLAKES. YOU CAN CHANGE THE PEPPER IF YOU WANTED TO BE ON THE MILD SIDE. DON’T USE THE SEEDS IS DIDN’T ANYTHING ACTUALLY COMES EXACTLY ON THE IN ROASTED RED PEPPER, SOME BUTTON MUSHROOMS. WE’RE GOING TO PUT IT OVER SOME LINGUINE. OKAY. AND SOME MARINARA SAUCE. YOU CAN BUY THE MARINARA OR YOU CAN MAKE IT ON YOUR OWN SUPER SIMPLE TO MAKE. NICE ALL ON YOUR OWN ICE. AND THEN YOU’VE GOT GREAT SIZE LOBSTER. GEORGIA’S, YOU CAN BASICALLY REACHING TO GRAB IT OUT OF THE WATER RIGHT? YOU CAN GET YOU. WE HAVE WE THAT WE CAN WALK RIGHT ACROSS AND THAT AND GRAB IT. YEAH. SO YOU CAN COOK YOUR OWN LOBSTER. YOU CAN ALWAYS THERE. LOTS OF SHOPS THAT SELL JUST THE LOBSTER MEAT, THE CLAW MEAT OR IN THE TAIL MEAT JUST TELL ME WOULD HAVE TO MAKE LIFE EASIER FOR YOU. AND SUMMER OFFICIALLY OVER. DOESN’T MEAN YOU CAN’T GO DOWN INTRO IS SUMMER. ENJOY ALWAYS OVER GEORGIA’S JOE. YES, YES, YOU CAN DOWN THERE AND CHECK THAT OUT, TOO. SO WE’LWE ARE BACK IN THE KITCHEN THIS MORNING WITH CLAIRE FROM GEORGE’S OF GALILEE. SHE’S PUTTING TOGETHER A DELICIOUS LOBSTER PASTA DISH? CLEAR? YOU’RE FAVORITE SON. YOU COMING HERE SO SWEET. YOU ALWAYS MAKE THE BEST STAFF TO PUT IT TOGETHER. YOU CRY AND PUT IT TOGETHER THAT YOU YOU DO? >> SO WHERE ARE WE NOW IN THIS PART OF THE RECIPE? SO I’M SAUTE THE VEGETABLES, MUSHROOMS. ONIONS, GARLIC, THE FRESNO PEPPERS. I DID PUT SOME OF THE SEEDS DID OKAY AND THEN ROASTED RED PEPPERS. SO THAT’S ALL SAUTEED. >> THEN I PUT IN THE MARINARA AND THE PASTA. LIKE TO DO THAT. AND SO THAT’S LET ME JUST SAY YOU COULD ALL THIS STUFF. THE ENTIRE STUDIO. EVERYBODY BUZZING AROUND WONDERING WHAT’S BEING ARLEN GOT THIS. I THINK IT’S THE GARLIC I ALWAYS THINK SOUNDS GOOD TO GREAT. >> THANK YOU. AND THEN I LIKE TO PUT THE LOBSTER MEAT ON TOP, BUT YOU CAN MIX IT IN WITH THE MARINARA. IF YOU WANT TO DO WAS TO POUND AND A HALF YOU THINK ABOUT YOU GET CLAWS AND TAIL ME. YES, IS A FEW MORE CLASS THAN YOU WOULD GET IN. CAME JUST ONE LOBSTER, BUT YOU CAN BUY THE LOBSTER MEAT ALREADY SHELLED. OKAY. >> AT ANY KIND OF MAKE IT EASIER UP, MAKE IT REALLY EASY FOR YOURSELF. YOU CAN PUT ANY MOLLUSK YOU LIKE CLAMS, MUSSELS. YOU CAN PUT SCALLOP YOU KNOW, YEAH. SO IT DOES HAVE THE MONEY RIGHT NOW. THIS IS YEAH, WE’RE SPENDING THIS AROUND A LITTLE BIT RIGHT NOW. I LOVE THIS IS SO EXCITING. INCREASE. ALWAYS GOING WE DO SHARE WITH US BECAUSE THERE’S TONS OF STAFF IN THE FALL ONCE THE SUMMER KIND OF SETTLES WE HAVE ALL KINDS OF WE HAVE DAILY DEALS. WE HAVE 3 TO 5 MONDAY THROUGH THURSDAY AT BE OUR HAPPY HOUR. SO THEIR SELECTION OF 6 APPS THAT ARE HALF PRICE RIGHT. IT’S BEEN SHOCK. THAT SO LITTLE MAX IN OYSTERS, OYSTERS COME FROM RIGHT DOWN THE ROAD AT BLUFF HILCO VOICED OR SO YOU COULDN’T GET PRESSURE HIM. WE HAVE A CHAMPAGNE TOAST ONSET WHICH IS IN THE 6 O’CLOCK GREENAWAY. >> I KNOW YOU GO INTO SPY PINO. YOU SET THE UPSTAIRS BAR AND YEAH, AND YOU CAN GET APPS AND LITTLE MAX AND OYSTERS ENJOY THAT HAVE LITTLE TOAST AND THE VIEWS GREAT IN HERE HAD SUCH GREAT WEATHER LATELY. HERE WE HAVE A VERY LIVES REALLY LUCKY. YEAR TO HAVE SUCH A NICE WEATHER. ABSOLUTELY. ANY VIEWERS THAT ARE WATCHING THAT HAVEN’T BEEN YET TO GEORGIA’S GOT AWAY, WHICH I’M SURE YOU HAVE. BUT IF YOU HAVE AND WHERE YOU GUYS LOCATED BECAUSE YOU YOU HAVE THE PERFECT LOCATION WERE LOCATED IN SANDHILL COVE ROAD TO 50 SANDHILL CO-WROTE NARRAGANSETT. BUT IT’S GALILEE. LIKE THE PERFECT BODY OF A BUNCH OF BUYING UP. YOU KNOW, WE DO HAVE LOT LOVE FIND A CAUSE. I KNOW YOU ALWAYS LIKE EVERY TIME YOU’RE HERE WHERE WE TALK ABOUT SO MUCH YOU HAVE GOING ON. >> WHERE CAN PEOPLE AT HOME FIND LIKE THE RUNNING LIST OF STAFF WEBSITE? WELL, WE DO. I THINK WE HAVE IT ON OUR WEBSITE. YEAH, WE DO. AND WE HAVE IT POSTED IN IN OUR RESTAURANT AS WELL. OUR WE HAVE WINE DINNERS. COMING UP, WE HAVE BOURBON AND BITES WHICH IS SORT OF A MORE CASUAL BOURBON TASTING WHISKEY TASTING WITH SOME SMALL APPETIZER LITTLE PLATES. >> WE HAVE MURDER MYSTERIES BECOME REALLY BIG I WANT TO DO WHEN THE DO WHAT I WANT TO MAKE YOU SHOULD COMES THE NEXT ONE IS THE 19TH OF DECEMBER. AND THEY WANT THEY’RE GOING TO LIKE MORE MODERN SPIN. SO THAT MIGHT BE AN UGLY SWEATER CONTEST, OK? GET GREAT GATSBY. KIND OF BEING LOVE IT. SO, YEAH, ALL THESE IDEAS COME FROM. YOU GUYS JUST HAVE SUCH GREAT THINGS. I THINK THAT THE TEAM THAT WE HAVE IN THE KITCHEN IN THE FRONT OF THE HOUSE, THE MANAGEMENT TEAM AND EVERYONE THAT WORKS FOR US REALLY. >> ARE VERY CREATIVE. YOU LIKE WHAT WE DO. WE LIKE HEAR THE WIND DINNERS ARE EXTRAORDINARY. OUR KITCHEN PUTS FIVE-STAR UNBELIEVABLE FOOD FOR THESE WINE PAIRINGS. AND THEY’RE JUST THEY’RE REALLY POPULAR. THEY SELL OUT EVERY TIME. GREAT. REALLY GREAT. AND I HAVE TO SAY THIS TO LIKE ON A PERSONAL NOTE. I KNOW THAT ONE OF MY FRIENDS HAD AN EVENT, OBVIOUSLY GEORGIA’S GALLEY AND CLAIRE WAS THE POINT PERSON AND HE’S FROM CONNECTICUT AND HE CALLED ME AFTERWARDS. AND HE WAS LIKE CLAIRE. >> TO THE MOST INCREDIBLE JOB FROM LIKE BEGINNING TO END. EVERYTHING IS PERFECT. SO IS THAT WE HAVE CLEAR ON THE SHOW. WE TALK ABOUT THE EVENTS THAT ARE COMING UP BUT EVEN HAVE SOMEONE THAT DOES A LITTLE ISLANDS NOT GOING SEE YOU ON THE SHOW. JUST ONE OF MY FRIENDS THAT I HAD, YOU KNOW, RECOMMENDED YOU GUYS THINK YOU SO MUCH FOR DOING INCREDIBLE JOB. I WANT TO PUT IT RIGHT BACK HE THEY WERE SO SATISFIED. SO YOU GUYS JUST HAVE A GREAT FORMULA THERE. YOU REALLY DO A GREAT TEAM AND A GREAT FORMULA. WELL, IT’S A FAMILY-OWNED BUSINESS WERE GOING ON 78 YEARS. AND WE ALWAYS TALK ABOUT THE MEMORIES THAT PEOPLE HAVE. YEAH, FOR ME, IT’S SO SO MUCH OF AN HONOR TO BE PART OF PEOPLE’S MEMORIES. NOW. >> IT IS A PERSONAL THING. IT PERSONAL ACT. SO, YEAH, WE DO A ALL WELL. I LOVE IT AND LOOK ME AND HERE’S WE’LL GO THE AND AGAIN, WE HAVE ALL THE INFORMATION AS ALWAYS, ROTUNDA. CALM CL
Dining and Cooking