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THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY JUST WHEN YOU THINK, YOU
KNOW EVERYTHING ABOUT CHILI? YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD
SOME COFFEE GRINDS TO IT OR ARE
YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT?
YOU’RE ROBBING US. WELL, I, I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL, ON BEEF, BOBBY FLAY, I DON’T GET TO
DECIDE WHAT THE SIGNATURE DISH
THAT WE’RE COOKING IS. IT’S THE OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO I’M GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, THEN YOU ADD A
DARK BEER TO THE UH TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, THEY HAVE THAT SORT OF
MEATY TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME
JUICE. WE WANT THAT NICE COOLING EFFECT
AND I HAVE SOME AVOCADOS IN HERE WITH SOME UH WITH SOME
DICED RED ONIONS AND SOME
CHILIES. YOU WANNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH. GOING BOBBY. THE CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED, I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD, IT DOES AL BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN THE EGGPLANT COOK ALL THE
WAY THROUGH BECAUSE THEN IT ABSORBS ALL THE FLAVOR FROM THE
BASE OF THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN YOU KNOW, YOU,
YOU JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A
LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF. BOBBY FLAY. I WAS KIND OF BUMMED
OUT BECAUSE YOU KNOW, I AM, I AM
A MEAT EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT
MORE VEGETABLES I WAS GONNA SAY IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT, I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING. UM, EGGPLANT ROLL, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE DISHES. AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH YOU GUYS. 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. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. THIS MORNING. I TODAY FOOD,
WE’RE SO EXCITED. WE’RE GOING TO TAKE A BIG BITE
OUT OF OUR FAVORITE FRUITS. WITH THE ONE THE ONLY
THE RETURNING MARTHA STEWART. GREAT TO BE HERE. I CAN’T. MARTHA STEWART’S FRUIT DESSERTS.
AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK AND I’VE BEEN BAKING EVERY SINGLE ONE OF
THEM AND THEY’RE DELICIOUS. BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT
IT’S SWEET. NOT S RIGHT. CAN I ASK YOU FIRST? A
HUSH. DID YOU BETTER? YOU HAD A SURGERY? YEAH,
MY ACHILLES. OK. DON’T EVER HURT YOUR
ACHILLES, PLEASE. YES, BUT
YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES
YOU NEED 12 TO 13. GORGEOUS
AUTUMNAL APPLES. OK. AND WE’RE USING GRANNY SMITHS
AND ROMES PEEL THEM, CUT THEM INTO LIKE
SIX PIECES. ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR AND A LITTLE BIT OF SALT. JUST KOSHER SALT, KOSHER SALT, THREE QUARTERS OF A
TEASPOON AND OLD SPICE. OK. IT’S
A VERY NICE FLAVOR. HALF A TEASPOON. YOU CAN STIR
THAT UP. RIGHT. AND THEN YOU SAUTE HALF OF THEM IN A PAN. ADD TWO TABLESPOONS OF FLOUR. OH, YES. A THIRD OF A CUP OF
BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH. WELL, YOU A LITTLE BIT MORE WHILE IT
HURTS AND YOU COOK THAT UP UNTIL IT
THICKENS JUST SLIGHTLY. AND THEN AT THIS, I GUESS IT’S
COOKING. YEAH, IT’S COOKING. YEAH, IT’S A
LITTLE. SO YOU WANTED TO GET IT
LIKE A THICKENED UP SAUCE. IT’LL, IT’LL THICKEN UP IN THE
OVEN THAT ULTIMATELY IT WILL ABSORB IT.
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND A HALF OF THE
APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER, SPOON THEM INTO, OH, STOP IT. SHE JUST ADDED MORE SPOON INTO A PIE DISH. THAT’S CUTE. AND THIS IS ONE SERVING. SO YOU DIDN’T PUT
THE PASTRY UNDER. I KNOW. NO, NO, NO. POT PIES ALWAYS HAVE THE
PASTRY ON. THAT’S RIGHT. THAT’S
RIGHT. YOU KNOW, SO HERE’S A SQUARE OF
PUFF PASTRY JUST LIKE THAT. YOU BUY THAT OR YOU CAN BUY IT. THERE IS VERY
GOOD FROZEN, FROZEN PUFF. MAKE A VENT HOLE IN THE
TOP OR TWO. AND I THINK THAT LIKE THAT. AND
THEN EGG WASH JUST, UH, THE SOFTLY
BEATEN EGG. YEAH. THE BEAUTIFUL
COLOR, ISN’T IT? UH, THESE ARE FARM EGGS REALLY,
REALLY GREAT. WHAT DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN
THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY JUST WHEN YOU THINK, YOU
KNOW EVERYTHING ABOUT CHILI? YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD
SOME COFFEE GRINDS TO IT OR ARE
YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT?
YOU’RE ROBBING US. WELL, I, I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL, ON BEEF, BOBBY FLAY, I DON’T GET TO
DECIDE WHAT THE SIGNATURE DISH
THAT WE’RE COOKING IS. IT’S THE OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO I’M GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, THEN YOU ADD A
DARK BEER TO THE UH TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, THEY HAVE THAT SORT OF
MEATY TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME
JUICE. WE WANT THAT NICE COOLING EFFECT
AND I HAVE SOME AVOCADOS IN HERE WITH SOME UH WITH SOME
DICED RED ONIONS AND SOME
CHILIES. YOU WANNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH. GOING BOBBY. THE CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED, I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD, IT DOES AL BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN THE EGGPLANT COOK ALL THE
WAY THROUGH BECAUSE THEN IT ABSORBS ALL THE FLAVOR FROM THE
BASE OF THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN YOU KNOW, YOU,
YOU JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A
LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF. BOBBY FLAY. I WAS KIND OF BUMMED
OUT BECAUSE YOU KNOW, I AM, I AM
A MEAT EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT
MORE VEGETABLES I WAS GONNA SAY IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT, I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING. UM, EGGPLANT ROLL, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE DISHES. AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH YOU GUYS. 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. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. AND A GOOD MONDAY MORNING TO
YOU. HURRICANE MELISSA INTENSIFYING
OVERNIGHT. NOW A RARE AND POWERFUL CATEGORY
5. IT IS OCTOBER 27TH. THIS IS TODAY. BRACING FOR IMPACT, MELISSA THREATENING A
CATASTROPHIC STRIKE ON JAMAICA. 160 MILE AN HOUR WINDS, 3 FT OF RAIN, AND A LIFE THREATENING STORM
SURGE THIS MORNING. A STATE OF EMERGENCY DECLARED
RESIDENTS AND TRAPPED TOURISTS RACING TO
PREPARE WHERE THEY LIVE AND TRACKING WHERE THE
MONSTER CAT 5 IS HEADED NEXT. HIGH STAKES. PRESIDENT TRUMP ARRIVING IN
JAPAN OVERNIGHT. THE NEXT STOP ON HIS TOUR OF
ASIA, HAILING PROGRESS TOWARD A TRADE
DEAL WITH CHINA. A GOOD DEAL WITH CHINA, AND THEY WANT TO MAKE A DEAL. THE LATEST IN A LIVE REPORT, INCLUDING WHAT THE PRESIDENT IS
NOW SAYING ABOUT A POSSIBLE MEETING WITH NORTH
KOREA’S KIM JONG UN. NEW TWISTS LEARNING MORE THIS
MORNING ABOUT THE TWO SUSPECTS
NOW IN CUSTODY FOR THEIR ALLEGED ROLES IN THE
LOUVE HEIST. ONE OF THEM ARRESTED AS HE TRIED TO FLEE THE COUNTRY. JUST AHEAD, HOW POLICE FINALLY TRACKED THEM
DOWN AND THE BIG QUESTION WILL THE ARREST LEAD TO
THOSE PRICELESS JEWELS? IN COURT, THE TRIAL BEGINNING TODAY IN A
$40 MILLION CASE BROUGHT BY THE VIRGINIA TEACHER SHOT IN HER OWN
CLASSROOM BY A FIRST GRADER. THE INJURIES SHE’S STILL
BATTLING NEARLY THREE YEARS
LATER, AND THE WARNINGS SHE SAYS WENT
IGNORED. WE’LL HAVE THE VERY LATEST. NEW HOPE, A GROUNDBREAKING PILL TO TREAT
THE SYMPTOMS OF MENOPAUSE, HOT FLASHES AND NIGHT SWEATS, RECEIVING FDA APPROVAL. SO WHEN WILL IT BE AVAILABLE AND
HOW MUCH WILL IT COST? EVERYTHING YOU NEED TO KNOW. THOSE STORIES PLUS WI FI WARS. SOUTHWEST ANNOUNCING IT WILL BECOME THE LARGEST
AIRLINE TO OFFER FREE INTERNET
SERVICE ON EVERY FLIGHT. STRAIGHT AHEAD, WHAT IT MEANS FOR YOUR NEXT
TRIP. AND COME BACK TO BOUNCE TO THE
GREEN BAY DEFEATS THE STEELERS ON SUNDAY NIGHT FOOTBALL BEHIND
A BIG NIGHT FROM QUARTERBACK
JORDAN. WE’VE GOT ALL THE HIGHLIGHTS
TODAY MONDAY, OCTOBER 20TH, 2025. FROM NBC NEWS, THIS IS TODAY WITH SAVANNAH GUTHRIE AND GREIG MELVIN LIVE FROM STUDIO 1A IN
ROCKEFELLER PLAZA. HI, GOOD MORNING. WELCOME TO YOU TODAY. IT’S MONDAY MORNING. GLAD YOU STARTED YOUR WEEK WITH
US. NICE GAME ON SUNDAY NIGHT
FOOTBALL. A LOT HAD BEEN MADE GOING INTO
THIS GAME ABOUT THE FACT THAT AARON RODGERS HAD
DEFEATED EVERY TEAM IN THE NFL
EXCEPT THE GREEN BAY PACKERS
1 Comment
Martha doesn't age.