The Mind of a Chef (2012) s02e17 Episode Script
Techniques: From The Kitchen Of Sean Brock
FINDS CHEF SEAN BROCK IN THE KITCHEN CREATING SOME OF HIS FAVORITE DISHES BARBECUE PIG TAILS I LIKE THIS BECAUSE THE PIG TAILS ARE, LIKE, REALLY GELATINOUS, AND IT HAS THAT NICE FAT-TO-MEAT RATIO.
SEA ISLAND RED PEAS THIS IS ONE OF THE EASIEST AND COOLEST WAYS YOU'LL EVER SEE TO COOK DRIED PEAS OR BEANS.
AND HIS TAKE ON A HISTORIC COCKTAIL THE RATTLESNAKE.
IT'S A GOOD-LOOKING COCKTAIL.
ENTER THE MIND OF A CHEF.
GOD, I LOVE COOKING FOOD.
IT'S THE COOLEST THING.
MAN, THAT'S GOOD.
THIS IS A REALLY FUN SNACK UTILIZING A PART OF THE PIG THAT YOU DON'T SEE USED VERY OFTEN, BUT THAT'S A SHAME.
THE PIG TAIL.
SO WHEN PEOPLE SEE PIG TAILS ON THE MENU, THEY EXPECT TO SEE, LIKE, THOSE CURLY PIG TAILS THAT YOU SEE IN CARTOONS AND THINGS, BUT THERE'S REALLY NO MEAT ON THAT, AND THIS IS ACTUALLY PART OF THE TAIL WHERE IT MEETS THE VERTEBRAE, AND IT'S RIGHT THERE ON THE HAM, SO IT HAS THAT MEAT THA YOU WOULD FIND ON A HAM.
'CAUSE A PIG TAIL, TO ME, IS REALLY DELICIOUS, BECAUSE IT HAS THIS BEAUTIFUL BALANCE OF SKIN, MEAT, AND FAT, AND SO BASICALLY, I TOOK THE IDEA OF BARBECUE AND THE WAY YOU WOULD TREAT A WHOLE HOG OR A PORK SHOULDER, AND COOKED THESE PIG TAILS IN THE SMOKER FOR 12 HOURS WITH HICKORY.
NOW THEY'RE LIKESUPER-SMOKEY AND NICE AND TENDER.
ONCE THIS IS SMOKED LIKE THIS, THEN IT CAN BE USED FOR ALL KINDS OF STUFF, LIKE, YOU CAN THROW THIS IN A POT OF PEAS, COOKING, YOU CAN FLAVOR.
BRAISE CABBAGE WITH IT.
VERY, VERY VERSATILE.
WHAT'S NEAT ABOUT THIS IS, LIKE, THIS IS THE KIND OF THINGS THA BUTCHERS ARE DYING TO SELL, BECAUSE IT'S JUST KIND OF SITTING THERE, AND PEOPLE DON'T REALLY KNOW HOW TO COOK IT.
IT'S NOT SOMETHING YOU'RE PROBABLY GONNA SEE ADVERTISED, SO ALL YOU HAVE TO DO IS ASK, AND MOST OF THE TIME, PEOPLE ARE GONNA HAVE THEM BECAUSE ALL PIGS HAVE TAILS.
CORN STARCH, A LITTLE SALT JUST TO DUST THEM BEFORE WE QUICKLY DROP THEM IN THE FRYER.
AND THE CORN STARCH JUST, LIKE, PROTECTS IT FROM THE OIL AND CREATES A BARRIER SO THEY DON'T GET GREASY.
THEY ACTUALLY GET A LITTLE CRUNCHY.
I CAN USE THIS FRYER BASKE TO SHAKE THE EXCESS CORN STARCH OFF AND THEN RIGHT IN THE FRYER.
SO NOW THEY'RE NICE AND HEATED THROUGH AND CRISPY AND CRUNCHY.
SO I LIKE THIS BECAUSE THE PIG TAILS ARE, LIKE, REALLY GELATINOUS ON THE INSIDE AND DELICIOUS, AND IT HAS THAT NICE FAT-TO-MEAT RATIO WITH THAT CRISPY SKIN ON THE OUTSIDE.
AND THEN THIS IS A PEACH PURÃE WITH OUR BARBECUE SAUCE THA WE SERVE AT THE RESTAURANT.
JUST NICE AND ACIDIC, BUT ALSO OBVIOUSLY SOME SWEETNESS FROM THE PEACH.
AND THIS KIND OF GLAZES IT.
JUST TOSS THAT.
THIS IS OUR BARBECUE RUB, SO IT'S SMOKED PAPRIKA, CAYENNE, BROWN SUGAR, ONION POWDER, GARLIC POWDER.
EVERY SIMPLE STUFF.
SALT, BLACK PEPPER.
THIS IS HOW WE FINISH IT INTO A BOWL.
AND THEN THIS IS A REALLY FANTASTIC GREEN PEANUT OIL, SO PEANUTS THAT HAVEN'T BEEN AGED.
THEY'RE FRESHLY DUG, SO THEY HAVE A VERY SORT OF GREEN AND VEGETAL FLAVOR.
CHOPPED PEANUTS THA HAVE BEEN JUST TOASTED.
SOME SCALLIONS.
SOME CHILI OIL.
CHILIES.
THIS CAN TAKE THE PLACE OF WINGS AND RIBS AND SORT OF THAT SORT OF SNACK FOOD THAT YOU EAT WITH YOUR HANDS.
WHAT'S FUN ABOUT THIS IS REALLY UTILIZING THE PARTS OF THE PIG THA YOU DON'T SEE VERY OFTEN AND MAYBE SOME PEOPLE MIGH BE A LITTLE SQUEAMISH ABOUT, BUT ONCE THEY EAT THIS INCREDIBLE PIG TAIL, LIKE, THEY'LL COME BACK ASKING FOR PIG TAILS AGAIN, AND THEN EVERYBODY WANTS PIG TAILS ARE WONDERFUL.
THIS IS ONE OF THE EASIEST AND COOLEST WAYS YOU'LL EVER SEE TO COOK DRIED PEAS OR BEANS.
WE'RE GONNA UTILIZE THIS PRESSURE COOKER, AND WHAT'S NEAT ABOU THAT IS A PRESSURE COOKER ALLOWS YOU TO COOK AT A TEMPERATURE MUCH HIGHER THAN YOU PHYSICALLY CAN ON THE STOVE BECAUSE YOU CAN ONLY COOK A 212, WHICH IS WHERE WATER BOILS.
THIS ACTUALLY GETS A LITTLE BIT HOTTER.
I'M GONNA TAKE THESE PEAS FROM WEST AFRICA.
WE'VE BEEN GROWING THESE IN AMERICA FOR QUITE SOME TIME NOW, AND WE CALL THEM SEA ISLAND RED PEAS HERE.
BUT IT'S A VERY, VERY SIMPLE COW PEA, AND I'VE TAKEN THESE AND SOAKED THEM OVERNIGHT, WHICH IS SOMETHING YOU ALWAYS NEED TO DO WHEN COOKING DRIED PEAS AND BEANS TO HELP HYDRATE THEM.
MUCH EASIER FOR THEM TO COOK.
I'M GONNA TAKE THE DRIED PEAS, DRAIN THEM OF THE WATER.
SO AT THIS POINT, YOU NEED TO DO A 2-TO-1 RATIO OF LIQUID TO PEAS OR BEANS.
HERE I'VE DECIDED, INSTEAD OF WATER OR STOCK, TO USE PRESERVED TOMATOES.
THESE TOMATOES HAVE BEEN PEELED AND THEN PROCESSED IN A MASON JAR AT A HIGH TEMPERATURE TO PRESERVE THEM WITH A LITTLE BIT OF TOMATO JUICE, SO THAT'S GONNA ADD A NICE ACIDITY TO THIS.
PUT IT RIGHT IN.
AND THEN I'M GONNA THROW IN A NICE PIECE OF SMOKEY BACON.
I'LL JUST PUT THAT RIGHT IN.
COUPLE OF FRESH BAY LEAVES.
SOME BRANCHES OF FRESH THYME.
AND THEN THIS IS OUR BARBECUE RUB THAT WE MAKE AT THE RESTAURANT, SO IT HAS CAYENNE, PAPRIKA, ONION POWDER, GARLIC POWDER, BROWN SUGAR, SALT, AND WHAT I LOVE ABOUT THIS IS YOU LITERALLY JUST PUT THE LID ON, PUT THIS ON 20 MINUTES AT MEDIUM PRESSURE, JUST PUSH "START.
" SO TRADITIONALLY, WHEN YOU COOK PEAS, YOU WOULD PUT IT ON THE STOVE AND ALLOW IT TO SIMMER AWAY, AND THEN YOU FIND YOURSELF SORT OF PUTTING YOUR NOSE OVER THE POT AND SMELLING IT.
WELL, WHAT'S HAPPENING IS ALL OF THAT FLAVOR, THOSE FLAVOR COMPOUNDS ARE GOING INTO THE AIR AND NOT INTO THE PEA ANYMORE, AND WHAT'S NEAT ABOUT THIS IS THIS TRAPS ALL THAT IN THERE, AND IT CAN'T ESCAPE.
BECAUSE OF THE PRESSURE INVOLVED IN THIS COOKING PROCESS, ALL OF THAT LIQUID GETS PUSHED INTO THAT PEA AND HAS AN INCREDIBLE FLAVOR WHEN IT'S COOKED.
SO NOW THESE PEAS HAVE BEEN COOKING FOR ABOUT 20 MINUTES, SO WE'LL RELEASE THE STEAM.
YOU GOT TO BE VERY, VERY CAREFUL WITH THESE THINGS.
YOU DO NOT WANT TO OPEN THAT LID UNTIL ALL THE STEAM GOES AWAY.
SO NOW THESE PEAS ARE BEAUTIFULLY COOKED.
YOU CAN SEE HOW CREAMY THAT GO BECAUSE THE PEAS RELEASED THEIR STARCH.
AND THE PRESSURE COOKER COOKS IT DOWN AND MAKES IT REALLY, REALLY NICE.
THIS IS THE WAY I LIKE TO EAT THEM.
THIS IS A PRETTY TYPICAL MEAL WHEN I WAS A KID AT MY MOM'S HOUSE.
AND WE ALWAYS HAD I WITH A BIT OF CORNBREAD.
I LIKE TO CRUMBLE IT OVER THE TOP.
THERE YOU HAVE ITSEA ISLAND RED PEAS WITH CORNBREAD CRUMBLE.
THIS IS SO EASY.
IT'S 20 MINUTES.
EVERY SINGLE TIME, THEY'RE PERFECT.
I'M GONNA MAKE ONE OF MY FAVORITE DRINKS OR AT LEAST A RIFF ON ONE OF MY FAVORITE DRINKS.
IT'S AN OLD CLASSIC CALLED THE RATTLESNAKE.
I WAS READING ABOUT THIS DRINK IN AN OLD COCKTAIL BOOK.
THE IDEA IS THAT IT'S SO STRONG THAT IT CAN KILL A RATTLESNAKE, CURE A RATTLESNAKE BITE, OR MAKE YOU SEE RATTLESNAKES.
I LIKE DRINKS THAT STRONG, SO I DECIDED TO PLAY AROUND WITH IT A LITTLE BIT.
THE DRINK CONSISTS OF VERY HIGH PROOF WHISKEY, HERBSAINT OR ABSINTH.
I LIKE HERBSAINT BECAUSE THAT'S A SOUTHERN PRODUCT, AND IT'S FLAVORED LIQUEUR AND THEN A LITTLE BIT OF EGG WHITE AND LOTS OF LEMON, SO FIRST THING YOU DO IS ESSENTIALLY JUST MAKE LEMONADE.
SO BASICALLY WHAT I DO IS I TASTE THE LEMON 'CAUSE ALL LEMONS ARE ARE DIFFERENT.
WOW, THAT ONE'S REALLY TART.
WHOO.
BUT THE DRINK NEEDS THAT TARTNESS BECAUSE THE WHISKEY'S SO STRONG.
SO TO BALANCE IT, I'M GONNA ADD SIMPLE SYRUP AND WATER.
SOME PEOPLE LIKE IT A LITTLE MORE TART.
SOME PEOPLE LIKE IT A LITTLE SWEETER.
I DON'T LIKE A LOT OF SUGAR IN MY COCKTAILS.
I LIKE BOOZE IN MY COCKTAILS.
THAT'S BEAUTIFUL.
STILL NICE AND TART.
POWDERED EGG WHITES.
I'M NOT EVEN GONNA MEASURE THIS.
I'M JUST GONNA EYE IT.
THE CLASSIC RATTLESNAKE, YOU THROW A RAW EGG WHITE IN AND SHAKE IT UP, AND IT GETS KIND OF FOAMY, BU I LIKE LAYERING IT SEPARATELY.
WE'LL SEE HOW THAT WHIPS UP.
ALL RIGHT, SO THAT'LL SETTLE.
YOU HAVE THIS NICE FOAM, WHICH YOU'LL JUST SIT ON TOP OF THE DRINK SO EVERY TIME YOU TASTE IT, YOU'LL GET THAT LEMON FLAVOR.
NOW WE'LL MAKE THE BOURBON PART.
I'M GONNA PUT SOME ICE IN HERE.
THE REASON I CHOSE TO DO THIS IS BECAUSE SUMMERTIME, AND IT'S HOT.
THIS IS GONNA BE LIKE A BOURBON SLUSHIE.
A HUNDRED PROOF.
TASTE THAT.
DELICIOUS.
I'LL TAKE SOME HERBSAIN THAT I PUT IN A SPRAY BOTTLE.
VERY STRONG, SO I LIKE TO SPRAY IT LIKE THAT.
THAT DISTRIBUTES IT ALL OVER THE GLASS.
DAMN, THEY GOT TO MAKE THESE THINGS FOR RIGHT-HANDED PEOPLE, DON'T THEY? SO I'LL DO THIS RIGHT-HANDED.
JUST TRY AND GET A NICE, LONG PIECE.
AND THIS GETS LAYERED IN.
A LITTLE BIT OVERHANG LIKE THAT.
HEH HEH, WHISKEY SLUSHIE.
AND THEN YOU TOP IT WITH A LITTLE BIT OF THE FOAM.
THERE YOU HAVE ITRATTLESNAKE.
IT'S A GOOD-LOOKING COCKTAIL.
LOTS OF BOOZE.
LOTS OF FLAVOR.
VERY LITTLE SUGAR.
THAT'S WHAT I LOOK FOR IN A COCKTAIL.
MMM.
ADDING THAT ICE IN THERE MAKES IT SO REFRESHING.
YOU COULD JUST CHUG THAT, BUT I WOULDN'T RECOMMEND IT.
BE CAREFUL.
THIS'LL SNEAK UP ON YOU.
YOU DON'T WANT TO STEP ON A RATTLESNAKE.
HA HA HA.
ALL RIGHT, SO THIS IS A DISH THAT I LOVE TO MAKE BECAUSE IT HAS A REALLY COOL STORY, AND IT'S REALLY, REALLY DELICIOUS.
AND THIS RECIPE IS FROM 1881, AND IT'S FROM A BOOK CALLED "WHAT MRS.
FISHER KNOWS ABOUT OLD SOUTHERN COOKING.
" SHE WAS THE FIRST AFRICAN-AMERICAN WOMAN TO WRITE A COOKBOOK, AND IT'S JUST FILLED FULL OF ALL THESE NEAT LITTLE THINGS, AND THIS IS ONE OF MY FAVORITE ONES BECAUSE THIS WAS A COOL WAY TO UTILIZE THE LEFTOVER RICE FROM THE NIGHT BEFORE.
THIS RICE HAS BEEN AGED FOR THREE YEARS WITH WILD BAY LAUREL PLANTS, AND THAT WAS AN OLD TECHNIQUE THAT THEY USED TO SHIP RICE IN BARRELS 'CAUSE THERE'S A CHEMICAL IN THE BAY THAT ACTUALLY KEEPS INSECTS AWAY, BUT IT ALSO FLAVORS THE RICE.
JUST GOES SO WELL WITH THE AROMATICS THAT ARE ALREADY IN CAROLINA GOLD RICE.
SO WE'RE GONNA TAKE THAT ONCE IT'S COOKED AND THEN MAKE REALLY NEAT GRIDDLE CAKES.
WE'RE GONNA USE A RICE COOKER, AND IT'S, LIKE, THE EASIEST THING IN THE WORLD.
IT'S EQUAL PARTS CAROLINA GOLD RICE.
I LIKE TO PUT A FRESH BAY LEAF IN THERE AND THEN EQUAL PARTS WATER.
SALT.
THEN IT'S GONNA TAKE ABOU 10 TO 15 MINUTES TO COOK, AND THEN WE'LL COOL THE RICE DOWN AND MAKE THE GRIDDLE CAKES.
SO NOW THE RICE IS BEAUTIFULLY COOKED.
FLUFF IT UP A LITTLE BIT.
SO NOW I'M GONNA TAKE THIS, NOW THAT IT'S COOKED, AND COOL IT OFF IN THE FRIDGE FOR ABOUT FOUR OR FIVE MINUTES.
NOW THAT RICE IS NICE AND COOL, IT'S TIME TO MAKE THE CAKES.
THIS IS A VERY TRADITIONAL CORNMEAL BATTER THAT WE USE A LOT IN THE SOUTH FOR CORN BREAD, FOR HOECAKES, FOR JOHNNYCAKES, FOR HUSH PUPPIES.
IT'S BUTTERMILK, LARD, EGG, CORNMEAL.
WHEN I MAKE THESE, I LIKE FOR IT TO BE MOSTLY RICE.
THE BATTER JUST KIND OF HOLDS IT TOGETHER SO THAT THE FLAVOR OF THE RICE COMES THROUGH.
IT'S IMPORTANT TO GENTLY FOLD I BECAUSE I DON'T WANT TO BREAK UP ALL THOSE BEAUTIFUL GRAINS OF RICE.
GONNA ADD A LITTLE BI OF CHIVE, LITTLE SALT.
YOU CAN SEE THAT CONSISTENCY.
IT'S KIND OF HOLDING TOGETHER, AND IT'S KIND OF BOUND WITH THE RICE AND THE CORNMEAL.
AND IT'S A GOOD AMOUNT OF OIL IN THERE.
THAT'S JUST A LITTLE CANOLA OIL.
SO A REALLY IMPORTAN PART IS TO MAKE SURE THAT THE PAN IS THE CORRECT TEMPERATURE.
IT CAN'T BE TOO HOT, IT CAN'T BE TOO COLD.
IF IT'S TOO COLD, THEY'LL GET TOO GREASY AND SOAK UP TOO MUCH OF THE OIL.
IF IT'S TOO HOT, THEN IT'LL BURN THE BOTTOM, AND THE INSIDE WON'T COOK.
THAT'S A GOOD SOUND.
AND THAT'S WHAT YOU'RE LOOKING FOR, YOU WANT A NICE LITTLE SIZZLE ALL THE WAY AROUND THE CAKE.
GONNA TAKE MY HAND AND JUS KIND OF, LIKE, MAKE IT EVEN.
SO BASICALLY, I'M JUS CHECKING THE BOTTOM FOR NICE, EVEN BROWNING.
THESE ARE THE BEST ONES I'VE EVER MADE.
SO NOW THEY'RE NICE AND GOLDEN BROWN ON BOTH SIDES.
THE CORNMEAL'S COOKED ALL THE WAY THROUGH.
JUST GONNA DRAIN THEM.
SO AT THE RESTAURANT, THE WAY WE SERVE THESE IS JUST LIKE THIS.
PUT A FEW OF THEM ON THE PLATE AND THEN A BOWL OF PIMENTO CHEESE, SO VERY, VERY CLASSIC, AND THAT'S IT.
CAROLINA RICE GRIDDLE CAKES FROM 1881 WITH PIMENTO CHEESE.
THIS IS, LIKE, HUMBLE FOOD, WHICH, TO ME, IS THE BEST FOOD.
CORNBREAD, WHERE I'M FROM, IS VERY SERIOUS BUSINESS.
I CAN'T REMEMBER A DAY AS A KID THAT I DIDN'T EAT CORNBREAD.
EACH FAMILY MAKES IT A DIFFERENT WAY, AND THAT'S KIND OF WHA YOU GROW UP EATING, AND SO, FOR ME, THIS IS THE SIMPLEST FORM AND THE MOST BEAUTIFUL FORM OF CORNBREAD.
CORNMEAL, LARD, EGG, AND BUTTERMILK.
LOT OF PEOPLE WANT TO PU SUGAR AND FLOUR AND THINGS, THEN IT BECOMES A SOURCE OF GREAT DEBATE.
WHERE I'M FROM, WE CALL THIS REAL CORNBREAD, AND IT'S THE SIMPLEST THING, BUT YOU CAN REALLY MESS THIS UP IF YOU DON'T UNDERSTAND THE TECHNIQUE.
SO THAT'S WHAT I'M GONNA SHOW YOU.
THE MOST IMPORTANT THING IS HAVING THE BEST INGREDIENTS THAT YOU CAN FIND.
THIS IS REALLY AMAZING BUTTERMILK FROM TENNESSEE.
SOME PEOPLE DON'T USE EGGS.
I LIKE TO PUT AN EGG IN THERE.
MAKES IT A LITTLE MORE RICH.
SO THE DRY INGREDIENTS VERY, VERY SIMPLE.
BEAUTIFUL CORNMEAL.
YOU CAN'T MAKE GOOD CORNBREAD WITHOUT GOOD CORNMEAL.
IT'S JUST IMPOSSIBLE.
YOU'RE GONNA BE WASTING EVERYBODY'S TIME, BECAUSE THIS IS THE MAIN COMPONEN OF THE CORNBREAD, AND IF THIS ISN'T DELICIOUS AND AROMATIC AND OF VERY, VERY HIGH QUALITY, YOU'RE GOING TO HAVE VERY TASTELESS CORN BREAD.
SO THIS IS, LIKE, TWO CUPS, A LITTLE BIT OF SALT SOME BAKING POWDER AND BAKING SODA.
AGAIN, ANOTHER SOURCE OF DEBATE.
I LIKE WHAT IT DOES.
IT AERATES IT A LITTLE BIT.
SOME PEOPLE LIKE A CORNBREAD THAT'S A LITTLE MORE DENSE.
MIX THAT UP.
I'LL ADD THE DRY INTO THE WET.
NOW WE'LL TAKE SOME LARD, ALLOW THAT TO MELT.
BEFORE THAT GETS TOO HOT, I'M GONNA ADD SOME OF THE MELTED LARD INTO THE BATTER.
SO THAT WARM LARD GOES IN.
OKAY, THIS IS NICE AND EMULSIFIED.
NICE AND MIXED.
NICE CONSISTENCY.
SO YOU CAN SEE THE PAN IS VERY, VERY HOT.
AND THIS IS ONE OF THE SECRETS TO GREAT CORNBREAD IS THIS STEP RIGHT HERE.
THAT'S HOW YOU GET A CRISPY CRUST.
THAT'S THE SOUND YOU WANT TO HEAR WHEN YOU'RE ADDING THE BATTER TO THE PAN.
AND YOU CAN SEE HOW THE FAT IS SIZZLING.
SO THIS'LL JUST SIT HERE FOR A COUPLE MINUTES, AND WHAT I'M LOOKING FOR IS THIS EDGE HERE TO KIND OF FRY.
SO THE IDEA IS TO HAVE THIS CRUNCHY EXTERIOR AND THIS REALLY SOFT, BEAUTIFUL INTERIOR.
I CAN SEE IT'S STARTING TO BROWN AROUND THE EDGES, AND I'VE ALREADY TURNED THE OVEN UP AS HIGH AS IT'LL GO.
THE HIGHER, THE BETTER.
YOU'RE GONNA GET A CRUNCHIER CRUST.
SO THE CORNBREAD'S BEEN COOKING FOR ABOUT 10 OR 15 MINUTES.
WE'LL CHECK ON IT, MAKE SURE IT'S GOOD.
SEE IT'S NICE AND SET.
SLICE INTO IT.
NICE AND CRISPY ON THE OUTSIDE.
JUST COOKED THROUGH.
DELICIOUS.
THERE YOU HAVE ITCORN BREAD.
IN THE SOUTH, YOU HAVE THIS WITH EVERY SINGLE MEAL WITHOUT FAIL.
LIKE, EVERY SINGLE MEAL.
GOES WITH EVERYTHING.
THAT'S THE BEAUTY OF IT.
SO THIS IS A REALLY FUN DISH THAT WE CAME UP WITH TO CELEBRATE SORT OF THE GLUTTONOUS AC OF PEELING AWAY THA TOP LAYER OF CRISPY SKIN FROM A PIECE OF FRIED CHICKEN.
THIS DISH IS QUITE SIMPLE.
YOU TAKE THE SKIN AND JUST SCRAPE A LITTLE BIT OF THE FAT.
KIND OF IMPROVES THE TEXTURE.
ONE DAY, I WAS AT THE GROCERY STORE, AND I NOTICED ALL OF THE BONELESS, SKINLESS CHICKEN BREASTS EVERYWHERE, AND I'M THINKING TO MYSELF, "WHERE DOES ALL THAT DELICIOUS SKIN GO?" SO I CALLED THE FARM AND TURNS OUT NOBODY WANTS IT.
NOW WE BUY BOXES AND BOXES AND BOXES OF THE STUFF.
IT'S SUPER-EASY.
AFTER THESE HAVE BEEN SCRAPED, LITTLE BIT OF FLOUR WITH SMOKED PAPRIKA, CAYENNE, ONION POWDER, GARLIC POWDER CLASSIC FRIED-CHICKEN FLAVORS.
IN THE RESTAURANT, WE CALL THIS FRY DADDY.
THESE FLAVORS ARE REALLY SORT OF THA SORT OF HILLBILLY, RED-NECK FLAVOR THAT YOU WOULD GET, LIKE, IF YOU WERE ORDERING FRIED CHICKEN FROM, LIKE, A GAS STATION, WHICH I DO OFTEN.
QUICK DREDGE INTO A MIXTURE OF BUTTERMILK AND HOT SAUCE.
AND YOU CAN USE MILK.
I JUST LIKE THE SORT OF TWANG THAT YOU GET FROM BUTTERMILK.
THAT'S A NASHVILLE TERM, BY THE WAY.
THEN BACK INTO THE FLOUR.
I LIKE TO DRAIN I SO THAT THE CRUST DOESN' GET TOO, TOO THICK.
ONE THING TO REMEMBER IN THE BREADING IS TO NOT LET IT BUNCH UP SO THA IT'S A NICE, EVEN LAYER LIKE THA SO IT'S NOT ALL CLUMPED UP.
NOW THEY'RE ALL BREADED AND READY TO FRY.
I'VE ALREADY PREHEATED THE FRYER TO 350 DEGREES.
SO YOU WANT THAT NICE SIZZLE LIKE THAT.
OR IF YOU TAKE LIQUID AND YOU DROP IT IN THAT'S A GOOD NOISE.
SO WHEN I'M PUTTING THEM IN, I'M MAKING SURE THEY'RE FLAT LIKE THA SO THAT IT FRIES EVENLY.
I PREFER PEANUT OIL, WHICH IS GETTING HARDER AND HARDER TO FIND IN RESTAURANTS THESE DAYS BECAUSE OF THE ALLERGIES, BU AT HOME, THAT'S WHAT I USE.
IT'S IMPORTANT THAT YOU DON'T OVERCROWD THIS, SO YOU JUST PUT, LIKE, A NICE, EVEN LAYER IN SO IT FRIES EVENLY.
SO NOW THEY'RE NICE AND GOLDEN BROWN.
IT'S NOT TOO MUCH BREADING.
YOU CAN SEE IT'S A NICE, THIN LAYER.
AND THEN THIS IS HOW WE SERVE THEM AT THE RESTAURANT.
KIND OF LAYER THEM IN SO PEOPLE CAN EAT THEM WITH THEIR HANDS, SORT OF FAMILY STYLE.
IT'S AMAZING HOW YOU CAN BOND OVER SOMETHING THAT'S SINFUL AND GLUTTONOUS.
HOT SAUCE AND THEN A DRIZZLE OF HONEY SO YOU GET, LIKE, THAT SWEET AND SPICY AND THEN FRESH THYME.
THE FRESH THYME REALLY BRIGHTENS IT UP.
THAT HONEY KIND OF, LIKE, HELPS IT STICK.
THAT'S IT.
FRIED-CHICKEN SKINS, HOT SAUCE AND HONEY.
THAT'S KIND OF A THING YOU DO WHEN NOBODY'S LOOKING WHEN YOU'RE HOME ALONE.
SO I'M GONNA MAKE A DISH UTILIZING THESE BEAUTIFUL VIRGINIA OYSTERS FROM MY FRIENDS AT RAPPAHANNOCK.
I'M GONNA BAKE THEM WITH A REALLY CLASSIC COMPOUND BUTTER WHICH IS REALLY EASY TO MAKE AND IS REALLY, REALLY TASTY WHEN IT'S BAKED ON THE OYSTER.
SO FIRST THING IS TO WHIP THE BUTTER.
I LIKE TO USE THE PADDLE BECAUSE I DON'T WANT TO USE A WHISK 'CAUSE I DON'T WANT A LOT OF AIR IN THERE.
I WANT IT TO BE VERY DENSE.
SO WHILE THAT'S WHIPPING, WE'RE GONNA SAUTÃ SOME OF THE THINGS THAT GO INTO THE COMPOUND BUTTER.
SO A LITTLE OIL IN A NICE, HOT CAST-IRON PAN.
SOME MINCED ONION AND GARLIC.
SCALLIONS.
I'LL RESERVE A LITTLE BI OF THAT TO PUT IN RAW.
JUST A VERY FAST COOK, AND THEN A LITTLE WHITE WINE.
I STILL WOULD LIKE THE ONIONS AND GARLIC STUFF TO HAVE A LITTLE BIT OF TEXTURE SO IT'S NOT ALL MUSHY AND COOKED.
STILL HAS A LITTLE BIT OF LIFE.
A LITTLE LEMON ZEST.
WHAT'S NEAT ABOUT COMPOUND BUTTERS IS YOU CAN MAKE A BIG BATCH AND THEN ROLL IT INTO A TUBE IN PLASTIC WRAP AND THROW IT IN THE FREEZER AND CUT OFF LITTLE COINS AS YOU NEED I FOR WHATEVER IT MAY BE TO TOSS A PASTA OR TOP WITH OYSTERS.
THAT'LL LAST IN THE FREEZER FOR ABOUT A MONTH.
LITTLE FRESH LEMON JUICE TO BRIGHTEN IT UP.
THIS RECIPE UTILIZES PRESERVED LEMON, AND PRESERVED LEMON GIVES I THIS SWEET-AND-SOUR FLAVOR AND A LITTLE SALTY.
NOW YOU WANT TO LE THIS COOL A LITTLE BI BECAUSE YOU DON'T WANT TO ADD HOT VEGETABLES TO COLD BUTTER.
IT'LL MELT IT.
NOW THE BUTTER'S NICE AND SOFT.
GONNA ADD THE RAW SCALLION.
SO NOW THIS IS NICE AND COOL, SO WE'RE GONNA ADD I TO THE WHIPPED BUTTER.
SO I'VE ALREADY SHUCKED THE OYSTERS, AND THEN TO BAKE THEM, I TOOK A PIECE OF TIN FOIL AND ROLLED IT UP SO THAT THE OYSTERS SI FLAT SO WHEN THEY'RE BAKING, THEY WON'T TILT AND ANY OF THE JUICES AND BUTTER WON'T FALL OUT.
AND THAT'LL HOLD WHILE IT'S IN THE OVEN.
OKAY, THIS IS READY.
THIS BUTTER.
SEE? IT'S NICELY EMULSIFIED NOW WITH ALL THAT SAUTÃED VEGETABLES AND SCALLIONS AND LEMON AND GARLIC AND PRESERVED LEMON IN THERE.
AND JUST A LITTLE BIT ON EACH OYSTER.
AND THIS GOES INTO, LIKE, A SUPER-HOT OVEN.
JUST CRANK THE OVEN AS HOT AS YOU CAN GET IT.
THIS IS ALSO REALLY, REALLY FANTASTIC ON A GRILL OUTSIDE.
SO THE WAY I LIKED THEM COOKED IS WARMED ALL THE WAY THROUGH.
IF THE BUTTER'S BUBBLING, THEN THE OYSTER'S GONNA BE JUST WARMED THROUGH.
YOU DON'T WANT TO OVERCOOK THE OYSTERS AND MAKE THEM ALL RUBBERY, SO IT'S JUST KIND OF LIKE RIGHT PAST THAT POINT WHERE THEY'RE RAW.
THEY'RE JUST WARM.
SO IT'S BEEN ABOUT SEVEN MINUTES, SO THE OYSTERS ARE GONNA BE NICE AND WARM, BUTTER'S GONNA BE NICE AND MELTED.
YOU CAN SEE THE OYSTERS ARE JUST KIND OF FIRMING UP.
THAT'S PERFECT.
BRIGHT THEM BACK UP WITH SOME FRESH LEMON.
AND THEN THIS IS BOTTARGA, WHAT I CALL THE COUNTRY HAM OF THE FISH WORLD.
IT'S MULLET ROE THAT'S BEEN TREATED EXACTLY THE SAME WAY THA COUNTRY HAM IS TREATED.
AND IT HAS THAT SAME VERY FAMILIAR FLAVOR.
LET'S GRATE IT.
I LIKE LOTS OF IT.
AND THIS IS LOVAGE.
IT'S VERY SIMILAR TO CELERY.
IT'S JUST THE LEAVES.
THERE YOU HAVE IT BAKED OYSTERS WITH BOTTARGA, PRESERVED LEMON, AND SCALLION BUTTER.
ALL THAT BUTTER, ALL THA OYSTER JUICE IN THERE.
THEN YOU JUST DRINK IT.
IT'S LIKE A HOT-BUTTER OYSTER SHOOTER.
SO THIS IS A GREAT WAY TO MAKE ICE CREAM UTILIZING THE FRESHES FRUIT YOU CAN FIND.
EVERYONE IS SCARED TO DEATH OF ICE CREAM, BUT THIS IS REALLY THE SIMPLEST WAY TO MAKE IT.
IT'S LITERALLY THREE INGREDIENTS CREAM, SUGAR, AND EGG YOKES AND THEN WHATEVER FRUIT YOU WOULD LIKE.
HERE WE'RE GONNA USE THESE BEAUTIFUL PEACHES.
SO FIRST, TAKE THE CREAM, AND YOU'RE GONNA WARM IT SLIGHTLY.
WHILE THE CREAM IS HEATING UP AND STEEPING, WE'RE GONNA TAKE THE SUGAR AND THE YOKES, COMBINE THEM TOGETHER.
THIS PROCESS HELPS EMULSIFY THE YOKE WITH THE SUGAR SO THAT IT'S EASIER TO TEMPER INTO THE CREAM.
THIS IS CALLED CREAMING.
THIS IS ALSO GETTING SOME AIR IN THERE TO AERATE I SO THAT YOUR ICE CREAM ISN'T TOO DENSE.
AND YOU WANT TO WHIP THIS UNTIL IT GETS PALE.
YOU CAN SEE THAT'S ALREADY STARTING TO HAPPEN.
AND WHEN YOU'RE DOING THIS, YOU'RE LOOKING AT THE SUGAR GRANULES, AND I CAN STILL SEE THA THEY'RE NOT COMPLETELY HYDRATED.
JUST KEEP WHIPPING IT A BIT.
NOW THAT'S READY TO BE TEMPERED WITH CREAM.
YOU CAN SEE THIS IS TO A BOIL, AND THAT'S AS FAR AS YOU WANT TO TAKE IT.
YOU JUST WANT TO STEEP IT SO THA IT'S WARM AND IT'LL CREATE A CUSTARD.
SO WHAT YOU DO IS YOU SLOWLY ADD THE HOT MIXTURE TO THE EGGS, AND YOU DO THAT A LITTLE BIT AT A TIME.
AND BY TEMPERING, THE IDEA IS TO SLOWLY BRING UP THIS COLD MIXTURE, THIS EMULSIFICATION, WITHOUT COOKING THE EGGS TOO MUCH.
YOU DON'T WANT TO DUMP THIS INTO THE PO 'CAUSE IT WOULD SCRAMBLE THE EGGS.
I WANT TO KEEP ADDING THIS UNTIL THIS MIXTURE IS A BIT WARM.
AND YOU SEE I'M ONLY ADDING A LADLE AT A TIME.
OKAY, NOW I CAN FEEL THA THIS MIXTURE IS WARM, SO WHAT I'LL DO, I'LL SLOWLY ADD THIS MIXTURE TO THE CREAM.
I CAN ACTUALLY SMELL THE EGGS COOKING, JUST WARMING THROUGH, WHICH IS WHAT YOU WANT.
AND NOW YOU HAVE THE SIMPLEST ICE-CREAM BASE THAT YOU COULD EVER IMAGINE.
SO AT THIS POINT, YOU CAN ADD WHATEVER YOU LIKE.
THESE ARE JUST PEACHES THAT HAVE BEEN PEELED AND CHOPPED UP COMPLETELY RAW.
WHEN THE ICE-CREAM BASE FREEZES, YOU'LL GET THESE REALLY NICE BITES OF FRESH PEACH.
THAT'S IT.
TIME TO GO INTO THE ICE-CREAM MACHINE.
THIS MACHINE'S REALLY COOL BECAUSE IT HAS A FUNCTION THAT PRE-COOLS IT.
NORMALLY, YOU WOULD HAVE TO REALLY COOL THIS MIXTURE DOWN BEFORE ADDING IT, SO THAT'S GOOD.
PRESS "START.
" SO NOW THAT THE ICE CREAM IS DONE SPINNING, WE'RE GONNA PLATE YOUR FINAL DISH.
SO WE'RE GONNA TAKE SOME OF THESE PEACHES THAT HAVE BEEN STEWED DOWN, SOME CORNMEAL CRUMBLE.
IT'S MADE OF CORNMEAL AND SIMILAR TO A PIE DOUGH.
SPRINKLE THAT ON TOP, SO IT'S KIND OF LIKE EATING PEACH PIE.
THEN SOME LEAVES OF LEMON BALM.
PEACH ICE CREAM WITH CORNMEAL CRUMBLE AND LEMON BALM.
IS THAT NINTENDO?
SEA ISLAND RED PEAS THIS IS ONE OF THE EASIEST AND COOLEST WAYS YOU'LL EVER SEE TO COOK DRIED PEAS OR BEANS.
AND HIS TAKE ON A HISTORIC COCKTAIL THE RATTLESNAKE.
IT'S A GOOD-LOOKING COCKTAIL.
ENTER THE MIND OF A CHEF.
GOD, I LOVE COOKING FOOD.
IT'S THE COOLEST THING.
MAN, THAT'S GOOD.
THIS IS A REALLY FUN SNACK UTILIZING A PART OF THE PIG THAT YOU DON'T SEE USED VERY OFTEN, BUT THAT'S A SHAME.
THE PIG TAIL.
SO WHEN PEOPLE SEE PIG TAILS ON THE MENU, THEY EXPECT TO SEE, LIKE, THOSE CURLY PIG TAILS THAT YOU SEE IN CARTOONS AND THINGS, BUT THERE'S REALLY NO MEAT ON THAT, AND THIS IS ACTUALLY PART OF THE TAIL WHERE IT MEETS THE VERTEBRAE, AND IT'S RIGHT THERE ON THE HAM, SO IT HAS THAT MEAT THA YOU WOULD FIND ON A HAM.
'CAUSE A PIG TAIL, TO ME, IS REALLY DELICIOUS, BECAUSE IT HAS THIS BEAUTIFUL BALANCE OF SKIN, MEAT, AND FAT, AND SO BASICALLY, I TOOK THE IDEA OF BARBECUE AND THE WAY YOU WOULD TREAT A WHOLE HOG OR A PORK SHOULDER, AND COOKED THESE PIG TAILS IN THE SMOKER FOR 12 HOURS WITH HICKORY.
NOW THEY'RE LIKESUPER-SMOKEY AND NICE AND TENDER.
ONCE THIS IS SMOKED LIKE THIS, THEN IT CAN BE USED FOR ALL KINDS OF STUFF, LIKE, YOU CAN THROW THIS IN A POT OF PEAS, COOKING, YOU CAN FLAVOR.
BRAISE CABBAGE WITH IT.
VERY, VERY VERSATILE.
WHAT'S NEAT ABOUT THIS IS, LIKE, THIS IS THE KIND OF THINGS THA BUTCHERS ARE DYING TO SELL, BECAUSE IT'S JUST KIND OF SITTING THERE, AND PEOPLE DON'T REALLY KNOW HOW TO COOK IT.
IT'S NOT SOMETHING YOU'RE PROBABLY GONNA SEE ADVERTISED, SO ALL YOU HAVE TO DO IS ASK, AND MOST OF THE TIME, PEOPLE ARE GONNA HAVE THEM BECAUSE ALL PIGS HAVE TAILS.
CORN STARCH, A LITTLE SALT JUST TO DUST THEM BEFORE WE QUICKLY DROP THEM IN THE FRYER.
AND THE CORN STARCH JUST, LIKE, PROTECTS IT FROM THE OIL AND CREATES A BARRIER SO THEY DON'T GET GREASY.
THEY ACTUALLY GET A LITTLE CRUNCHY.
I CAN USE THIS FRYER BASKE TO SHAKE THE EXCESS CORN STARCH OFF AND THEN RIGHT IN THE FRYER.
SO NOW THEY'RE NICE AND HEATED THROUGH AND CRISPY AND CRUNCHY.
SO I LIKE THIS BECAUSE THE PIG TAILS ARE, LIKE, REALLY GELATINOUS ON THE INSIDE AND DELICIOUS, AND IT HAS THAT NICE FAT-TO-MEAT RATIO WITH THAT CRISPY SKIN ON THE OUTSIDE.
AND THEN THIS IS A PEACH PURÃE WITH OUR BARBECUE SAUCE THA WE SERVE AT THE RESTAURANT.
JUST NICE AND ACIDIC, BUT ALSO OBVIOUSLY SOME SWEETNESS FROM THE PEACH.
AND THIS KIND OF GLAZES IT.
JUST TOSS THAT.
THIS IS OUR BARBECUE RUB, SO IT'S SMOKED PAPRIKA, CAYENNE, BROWN SUGAR, ONION POWDER, GARLIC POWDER.
EVERY SIMPLE STUFF.
SALT, BLACK PEPPER.
THIS IS HOW WE FINISH IT INTO A BOWL.
AND THEN THIS IS A REALLY FANTASTIC GREEN PEANUT OIL, SO PEANUTS THAT HAVEN'T BEEN AGED.
THEY'RE FRESHLY DUG, SO THEY HAVE A VERY SORT OF GREEN AND VEGETAL FLAVOR.
CHOPPED PEANUTS THA HAVE BEEN JUST TOASTED.
SOME SCALLIONS.
SOME CHILI OIL.
CHILIES.
THIS CAN TAKE THE PLACE OF WINGS AND RIBS AND SORT OF THAT SORT OF SNACK FOOD THAT YOU EAT WITH YOUR HANDS.
WHAT'S FUN ABOUT THIS IS REALLY UTILIZING THE PARTS OF THE PIG THA YOU DON'T SEE VERY OFTEN AND MAYBE SOME PEOPLE MIGH BE A LITTLE SQUEAMISH ABOUT, BUT ONCE THEY EAT THIS INCREDIBLE PIG TAIL, LIKE, THEY'LL COME BACK ASKING FOR PIG TAILS AGAIN, AND THEN EVERYBODY WANTS PIG TAILS ARE WONDERFUL.
THIS IS ONE OF THE EASIEST AND COOLEST WAYS YOU'LL EVER SEE TO COOK DRIED PEAS OR BEANS.
WE'RE GONNA UTILIZE THIS PRESSURE COOKER, AND WHAT'S NEAT ABOU THAT IS A PRESSURE COOKER ALLOWS YOU TO COOK AT A TEMPERATURE MUCH HIGHER THAN YOU PHYSICALLY CAN ON THE STOVE BECAUSE YOU CAN ONLY COOK A 212, WHICH IS WHERE WATER BOILS.
THIS ACTUALLY GETS A LITTLE BIT HOTTER.
I'M GONNA TAKE THESE PEAS FROM WEST AFRICA.
WE'VE BEEN GROWING THESE IN AMERICA FOR QUITE SOME TIME NOW, AND WE CALL THEM SEA ISLAND RED PEAS HERE.
BUT IT'S A VERY, VERY SIMPLE COW PEA, AND I'VE TAKEN THESE AND SOAKED THEM OVERNIGHT, WHICH IS SOMETHING YOU ALWAYS NEED TO DO WHEN COOKING DRIED PEAS AND BEANS TO HELP HYDRATE THEM.
MUCH EASIER FOR THEM TO COOK.
I'M GONNA TAKE THE DRIED PEAS, DRAIN THEM OF THE WATER.
SO AT THIS POINT, YOU NEED TO DO A 2-TO-1 RATIO OF LIQUID TO PEAS OR BEANS.
HERE I'VE DECIDED, INSTEAD OF WATER OR STOCK, TO USE PRESERVED TOMATOES.
THESE TOMATOES HAVE BEEN PEELED AND THEN PROCESSED IN A MASON JAR AT A HIGH TEMPERATURE TO PRESERVE THEM WITH A LITTLE BIT OF TOMATO JUICE, SO THAT'S GONNA ADD A NICE ACIDITY TO THIS.
PUT IT RIGHT IN.
AND THEN I'M GONNA THROW IN A NICE PIECE OF SMOKEY BACON.
I'LL JUST PUT THAT RIGHT IN.
COUPLE OF FRESH BAY LEAVES.
SOME BRANCHES OF FRESH THYME.
AND THEN THIS IS OUR BARBECUE RUB THAT WE MAKE AT THE RESTAURANT, SO IT HAS CAYENNE, PAPRIKA, ONION POWDER, GARLIC POWDER, BROWN SUGAR, SALT, AND WHAT I LOVE ABOUT THIS IS YOU LITERALLY JUST PUT THE LID ON, PUT THIS ON 20 MINUTES AT MEDIUM PRESSURE, JUST PUSH "START.
" SO TRADITIONALLY, WHEN YOU COOK PEAS, YOU WOULD PUT IT ON THE STOVE AND ALLOW IT TO SIMMER AWAY, AND THEN YOU FIND YOURSELF SORT OF PUTTING YOUR NOSE OVER THE POT AND SMELLING IT.
WELL, WHAT'S HAPPENING IS ALL OF THAT FLAVOR, THOSE FLAVOR COMPOUNDS ARE GOING INTO THE AIR AND NOT INTO THE PEA ANYMORE, AND WHAT'S NEAT ABOUT THIS IS THIS TRAPS ALL THAT IN THERE, AND IT CAN'T ESCAPE.
BECAUSE OF THE PRESSURE INVOLVED IN THIS COOKING PROCESS, ALL OF THAT LIQUID GETS PUSHED INTO THAT PEA AND HAS AN INCREDIBLE FLAVOR WHEN IT'S COOKED.
SO NOW THESE PEAS HAVE BEEN COOKING FOR ABOUT 20 MINUTES, SO WE'LL RELEASE THE STEAM.
YOU GOT TO BE VERY, VERY CAREFUL WITH THESE THINGS.
YOU DO NOT WANT TO OPEN THAT LID UNTIL ALL THE STEAM GOES AWAY.
SO NOW THESE PEAS ARE BEAUTIFULLY COOKED.
YOU CAN SEE HOW CREAMY THAT GO BECAUSE THE PEAS RELEASED THEIR STARCH.
AND THE PRESSURE COOKER COOKS IT DOWN AND MAKES IT REALLY, REALLY NICE.
THIS IS THE WAY I LIKE TO EAT THEM.
THIS IS A PRETTY TYPICAL MEAL WHEN I WAS A KID AT MY MOM'S HOUSE.
AND WE ALWAYS HAD I WITH A BIT OF CORNBREAD.
I LIKE TO CRUMBLE IT OVER THE TOP.
THERE YOU HAVE ITSEA ISLAND RED PEAS WITH CORNBREAD CRUMBLE.
THIS IS SO EASY.
IT'S 20 MINUTES.
EVERY SINGLE TIME, THEY'RE PERFECT.
I'M GONNA MAKE ONE OF MY FAVORITE DRINKS OR AT LEAST A RIFF ON ONE OF MY FAVORITE DRINKS.
IT'S AN OLD CLASSIC CALLED THE RATTLESNAKE.
I WAS READING ABOUT THIS DRINK IN AN OLD COCKTAIL BOOK.
THE IDEA IS THAT IT'S SO STRONG THAT IT CAN KILL A RATTLESNAKE, CURE A RATTLESNAKE BITE, OR MAKE YOU SEE RATTLESNAKES.
I LIKE DRINKS THAT STRONG, SO I DECIDED TO PLAY AROUND WITH IT A LITTLE BIT.
THE DRINK CONSISTS OF VERY HIGH PROOF WHISKEY, HERBSAINT OR ABSINTH.
I LIKE HERBSAINT BECAUSE THAT'S A SOUTHERN PRODUCT, AND IT'S FLAVORED LIQUEUR AND THEN A LITTLE BIT OF EGG WHITE AND LOTS OF LEMON, SO FIRST THING YOU DO IS ESSENTIALLY JUST MAKE LEMONADE.
SO BASICALLY WHAT I DO IS I TASTE THE LEMON 'CAUSE ALL LEMONS ARE ARE DIFFERENT.
WOW, THAT ONE'S REALLY TART.
WHOO.
BUT THE DRINK NEEDS THAT TARTNESS BECAUSE THE WHISKEY'S SO STRONG.
SO TO BALANCE IT, I'M GONNA ADD SIMPLE SYRUP AND WATER.
SOME PEOPLE LIKE IT A LITTLE MORE TART.
SOME PEOPLE LIKE IT A LITTLE SWEETER.
I DON'T LIKE A LOT OF SUGAR IN MY COCKTAILS.
I LIKE BOOZE IN MY COCKTAILS.
THAT'S BEAUTIFUL.
STILL NICE AND TART.
POWDERED EGG WHITES.
I'M NOT EVEN GONNA MEASURE THIS.
I'M JUST GONNA EYE IT.
THE CLASSIC RATTLESNAKE, YOU THROW A RAW EGG WHITE IN AND SHAKE IT UP, AND IT GETS KIND OF FOAMY, BU I LIKE LAYERING IT SEPARATELY.
WE'LL SEE HOW THAT WHIPS UP.
ALL RIGHT, SO THAT'LL SETTLE.
YOU HAVE THIS NICE FOAM, WHICH YOU'LL JUST SIT ON TOP OF THE DRINK SO EVERY TIME YOU TASTE IT, YOU'LL GET THAT LEMON FLAVOR.
NOW WE'LL MAKE THE BOURBON PART.
I'M GONNA PUT SOME ICE IN HERE.
THE REASON I CHOSE TO DO THIS IS BECAUSE SUMMERTIME, AND IT'S HOT.
THIS IS GONNA BE LIKE A BOURBON SLUSHIE.
A HUNDRED PROOF.
TASTE THAT.
DELICIOUS.
I'LL TAKE SOME HERBSAIN THAT I PUT IN A SPRAY BOTTLE.
VERY STRONG, SO I LIKE TO SPRAY IT LIKE THAT.
THAT DISTRIBUTES IT ALL OVER THE GLASS.
DAMN, THEY GOT TO MAKE THESE THINGS FOR RIGHT-HANDED PEOPLE, DON'T THEY? SO I'LL DO THIS RIGHT-HANDED.
JUST TRY AND GET A NICE, LONG PIECE.
AND THIS GETS LAYERED IN.
A LITTLE BIT OVERHANG LIKE THAT.
HEH HEH, WHISKEY SLUSHIE.
AND THEN YOU TOP IT WITH A LITTLE BIT OF THE FOAM.
THERE YOU HAVE ITRATTLESNAKE.
IT'S A GOOD-LOOKING COCKTAIL.
LOTS OF BOOZE.
LOTS OF FLAVOR.
VERY LITTLE SUGAR.
THAT'S WHAT I LOOK FOR IN A COCKTAIL.
MMM.
ADDING THAT ICE IN THERE MAKES IT SO REFRESHING.
YOU COULD JUST CHUG THAT, BUT I WOULDN'T RECOMMEND IT.
BE CAREFUL.
THIS'LL SNEAK UP ON YOU.
YOU DON'T WANT TO STEP ON A RATTLESNAKE.
HA HA HA.
ALL RIGHT, SO THIS IS A DISH THAT I LOVE TO MAKE BECAUSE IT HAS A REALLY COOL STORY, AND IT'S REALLY, REALLY DELICIOUS.
AND THIS RECIPE IS FROM 1881, AND IT'S FROM A BOOK CALLED "WHAT MRS.
FISHER KNOWS ABOUT OLD SOUTHERN COOKING.
" SHE WAS THE FIRST AFRICAN-AMERICAN WOMAN TO WRITE A COOKBOOK, AND IT'S JUST FILLED FULL OF ALL THESE NEAT LITTLE THINGS, AND THIS IS ONE OF MY FAVORITE ONES BECAUSE THIS WAS A COOL WAY TO UTILIZE THE LEFTOVER RICE FROM THE NIGHT BEFORE.
THIS RICE HAS BEEN AGED FOR THREE YEARS WITH WILD BAY LAUREL PLANTS, AND THAT WAS AN OLD TECHNIQUE THAT THEY USED TO SHIP RICE IN BARRELS 'CAUSE THERE'S A CHEMICAL IN THE BAY THAT ACTUALLY KEEPS INSECTS AWAY, BUT IT ALSO FLAVORS THE RICE.
JUST GOES SO WELL WITH THE AROMATICS THAT ARE ALREADY IN CAROLINA GOLD RICE.
SO WE'RE GONNA TAKE THAT ONCE IT'S COOKED AND THEN MAKE REALLY NEAT GRIDDLE CAKES.
WE'RE GONNA USE A RICE COOKER, AND IT'S, LIKE, THE EASIEST THING IN THE WORLD.
IT'S EQUAL PARTS CAROLINA GOLD RICE.
I LIKE TO PUT A FRESH BAY LEAF IN THERE AND THEN EQUAL PARTS WATER.
SALT.
THEN IT'S GONNA TAKE ABOU 10 TO 15 MINUTES TO COOK, AND THEN WE'LL COOL THE RICE DOWN AND MAKE THE GRIDDLE CAKES.
SO NOW THE RICE IS BEAUTIFULLY COOKED.
FLUFF IT UP A LITTLE BIT.
SO NOW I'M GONNA TAKE THIS, NOW THAT IT'S COOKED, AND COOL IT OFF IN THE FRIDGE FOR ABOUT FOUR OR FIVE MINUTES.
NOW THAT RICE IS NICE AND COOL, IT'S TIME TO MAKE THE CAKES.
THIS IS A VERY TRADITIONAL CORNMEAL BATTER THAT WE USE A LOT IN THE SOUTH FOR CORN BREAD, FOR HOECAKES, FOR JOHNNYCAKES, FOR HUSH PUPPIES.
IT'S BUTTERMILK, LARD, EGG, CORNMEAL.
WHEN I MAKE THESE, I LIKE FOR IT TO BE MOSTLY RICE.
THE BATTER JUST KIND OF HOLDS IT TOGETHER SO THAT THE FLAVOR OF THE RICE COMES THROUGH.
IT'S IMPORTANT TO GENTLY FOLD I BECAUSE I DON'T WANT TO BREAK UP ALL THOSE BEAUTIFUL GRAINS OF RICE.
GONNA ADD A LITTLE BI OF CHIVE, LITTLE SALT.
YOU CAN SEE THAT CONSISTENCY.
IT'S KIND OF HOLDING TOGETHER, AND IT'S KIND OF BOUND WITH THE RICE AND THE CORNMEAL.
AND IT'S A GOOD AMOUNT OF OIL IN THERE.
THAT'S JUST A LITTLE CANOLA OIL.
SO A REALLY IMPORTAN PART IS TO MAKE SURE THAT THE PAN IS THE CORRECT TEMPERATURE.
IT CAN'T BE TOO HOT, IT CAN'T BE TOO COLD.
IF IT'S TOO COLD, THEY'LL GET TOO GREASY AND SOAK UP TOO MUCH OF THE OIL.
IF IT'S TOO HOT, THEN IT'LL BURN THE BOTTOM, AND THE INSIDE WON'T COOK.
THAT'S A GOOD SOUND.
AND THAT'S WHAT YOU'RE LOOKING FOR, YOU WANT A NICE LITTLE SIZZLE ALL THE WAY AROUND THE CAKE.
GONNA TAKE MY HAND AND JUS KIND OF, LIKE, MAKE IT EVEN.
SO BASICALLY, I'M JUS CHECKING THE BOTTOM FOR NICE, EVEN BROWNING.
THESE ARE THE BEST ONES I'VE EVER MADE.
SO NOW THEY'RE NICE AND GOLDEN BROWN ON BOTH SIDES.
THE CORNMEAL'S COOKED ALL THE WAY THROUGH.
JUST GONNA DRAIN THEM.
SO AT THE RESTAURANT, THE WAY WE SERVE THESE IS JUST LIKE THIS.
PUT A FEW OF THEM ON THE PLATE AND THEN A BOWL OF PIMENTO CHEESE, SO VERY, VERY CLASSIC, AND THAT'S IT.
CAROLINA RICE GRIDDLE CAKES FROM 1881 WITH PIMENTO CHEESE.
THIS IS, LIKE, HUMBLE FOOD, WHICH, TO ME, IS THE BEST FOOD.
CORNBREAD, WHERE I'M FROM, IS VERY SERIOUS BUSINESS.
I CAN'T REMEMBER A DAY AS A KID THAT I DIDN'T EAT CORNBREAD.
EACH FAMILY MAKES IT A DIFFERENT WAY, AND THAT'S KIND OF WHA YOU GROW UP EATING, AND SO, FOR ME, THIS IS THE SIMPLEST FORM AND THE MOST BEAUTIFUL FORM OF CORNBREAD.
CORNMEAL, LARD, EGG, AND BUTTERMILK.
LOT OF PEOPLE WANT TO PU SUGAR AND FLOUR AND THINGS, THEN IT BECOMES A SOURCE OF GREAT DEBATE.
WHERE I'M FROM, WE CALL THIS REAL CORNBREAD, AND IT'S THE SIMPLEST THING, BUT YOU CAN REALLY MESS THIS UP IF YOU DON'T UNDERSTAND THE TECHNIQUE.
SO THAT'S WHAT I'M GONNA SHOW YOU.
THE MOST IMPORTANT THING IS HAVING THE BEST INGREDIENTS THAT YOU CAN FIND.
THIS IS REALLY AMAZING BUTTERMILK FROM TENNESSEE.
SOME PEOPLE DON'T USE EGGS.
I LIKE TO PUT AN EGG IN THERE.
MAKES IT A LITTLE MORE RICH.
SO THE DRY INGREDIENTS VERY, VERY SIMPLE.
BEAUTIFUL CORNMEAL.
YOU CAN'T MAKE GOOD CORNBREAD WITHOUT GOOD CORNMEAL.
IT'S JUST IMPOSSIBLE.
YOU'RE GONNA BE WASTING EVERYBODY'S TIME, BECAUSE THIS IS THE MAIN COMPONEN OF THE CORNBREAD, AND IF THIS ISN'T DELICIOUS AND AROMATIC AND OF VERY, VERY HIGH QUALITY, YOU'RE GOING TO HAVE VERY TASTELESS CORN BREAD.
SO THIS IS, LIKE, TWO CUPS, A LITTLE BIT OF SALT SOME BAKING POWDER AND BAKING SODA.
AGAIN, ANOTHER SOURCE OF DEBATE.
I LIKE WHAT IT DOES.
IT AERATES IT A LITTLE BIT.
SOME PEOPLE LIKE A CORNBREAD THAT'S A LITTLE MORE DENSE.
MIX THAT UP.
I'LL ADD THE DRY INTO THE WET.
NOW WE'LL TAKE SOME LARD, ALLOW THAT TO MELT.
BEFORE THAT GETS TOO HOT, I'M GONNA ADD SOME OF THE MELTED LARD INTO THE BATTER.
SO THAT WARM LARD GOES IN.
OKAY, THIS IS NICE AND EMULSIFIED.
NICE AND MIXED.
NICE CONSISTENCY.
SO YOU CAN SEE THE PAN IS VERY, VERY HOT.
AND THIS IS ONE OF THE SECRETS TO GREAT CORNBREAD IS THIS STEP RIGHT HERE.
THAT'S HOW YOU GET A CRISPY CRUST.
THAT'S THE SOUND YOU WANT TO HEAR WHEN YOU'RE ADDING THE BATTER TO THE PAN.
AND YOU CAN SEE HOW THE FAT IS SIZZLING.
SO THIS'LL JUST SIT HERE FOR A COUPLE MINUTES, AND WHAT I'M LOOKING FOR IS THIS EDGE HERE TO KIND OF FRY.
SO THE IDEA IS TO HAVE THIS CRUNCHY EXTERIOR AND THIS REALLY SOFT, BEAUTIFUL INTERIOR.
I CAN SEE IT'S STARTING TO BROWN AROUND THE EDGES, AND I'VE ALREADY TURNED THE OVEN UP AS HIGH AS IT'LL GO.
THE HIGHER, THE BETTER.
YOU'RE GONNA GET A CRUNCHIER CRUST.
SO THE CORNBREAD'S BEEN COOKING FOR ABOUT 10 OR 15 MINUTES.
WE'LL CHECK ON IT, MAKE SURE IT'S GOOD.
SEE IT'S NICE AND SET.
SLICE INTO IT.
NICE AND CRISPY ON THE OUTSIDE.
JUST COOKED THROUGH.
DELICIOUS.
THERE YOU HAVE ITCORN BREAD.
IN THE SOUTH, YOU HAVE THIS WITH EVERY SINGLE MEAL WITHOUT FAIL.
LIKE, EVERY SINGLE MEAL.
GOES WITH EVERYTHING.
THAT'S THE BEAUTY OF IT.
SO THIS IS A REALLY FUN DISH THAT WE CAME UP WITH TO CELEBRATE SORT OF THE GLUTTONOUS AC OF PEELING AWAY THA TOP LAYER OF CRISPY SKIN FROM A PIECE OF FRIED CHICKEN.
THIS DISH IS QUITE SIMPLE.
YOU TAKE THE SKIN AND JUST SCRAPE A LITTLE BIT OF THE FAT.
KIND OF IMPROVES THE TEXTURE.
ONE DAY, I WAS AT THE GROCERY STORE, AND I NOTICED ALL OF THE BONELESS, SKINLESS CHICKEN BREASTS EVERYWHERE, AND I'M THINKING TO MYSELF, "WHERE DOES ALL THAT DELICIOUS SKIN GO?" SO I CALLED THE FARM AND TURNS OUT NOBODY WANTS IT.
NOW WE BUY BOXES AND BOXES AND BOXES OF THE STUFF.
IT'S SUPER-EASY.
AFTER THESE HAVE BEEN SCRAPED, LITTLE BIT OF FLOUR WITH SMOKED PAPRIKA, CAYENNE, ONION POWDER, GARLIC POWDER CLASSIC FRIED-CHICKEN FLAVORS.
IN THE RESTAURANT, WE CALL THIS FRY DADDY.
THESE FLAVORS ARE REALLY SORT OF THA SORT OF HILLBILLY, RED-NECK FLAVOR THAT YOU WOULD GET, LIKE, IF YOU WERE ORDERING FRIED CHICKEN FROM, LIKE, A GAS STATION, WHICH I DO OFTEN.
QUICK DREDGE INTO A MIXTURE OF BUTTERMILK AND HOT SAUCE.
AND YOU CAN USE MILK.
I JUST LIKE THE SORT OF TWANG THAT YOU GET FROM BUTTERMILK.
THAT'S A NASHVILLE TERM, BY THE WAY.
THEN BACK INTO THE FLOUR.
I LIKE TO DRAIN I SO THAT THE CRUST DOESN' GET TOO, TOO THICK.
ONE THING TO REMEMBER IN THE BREADING IS TO NOT LET IT BUNCH UP SO THA IT'S A NICE, EVEN LAYER LIKE THA SO IT'S NOT ALL CLUMPED UP.
NOW THEY'RE ALL BREADED AND READY TO FRY.
I'VE ALREADY PREHEATED THE FRYER TO 350 DEGREES.
SO YOU WANT THAT NICE SIZZLE LIKE THAT.
OR IF YOU TAKE LIQUID AND YOU DROP IT IN THAT'S A GOOD NOISE.
SO WHEN I'M PUTTING THEM IN, I'M MAKING SURE THEY'RE FLAT LIKE THA SO THAT IT FRIES EVENLY.
I PREFER PEANUT OIL, WHICH IS GETTING HARDER AND HARDER TO FIND IN RESTAURANTS THESE DAYS BECAUSE OF THE ALLERGIES, BU AT HOME, THAT'S WHAT I USE.
IT'S IMPORTANT THAT YOU DON'T OVERCROWD THIS, SO YOU JUST PUT, LIKE, A NICE, EVEN LAYER IN SO IT FRIES EVENLY.
SO NOW THEY'RE NICE AND GOLDEN BROWN.
IT'S NOT TOO MUCH BREADING.
YOU CAN SEE IT'S A NICE, THIN LAYER.
AND THEN THIS IS HOW WE SERVE THEM AT THE RESTAURANT.
KIND OF LAYER THEM IN SO PEOPLE CAN EAT THEM WITH THEIR HANDS, SORT OF FAMILY STYLE.
IT'S AMAZING HOW YOU CAN BOND OVER SOMETHING THAT'S SINFUL AND GLUTTONOUS.
HOT SAUCE AND THEN A DRIZZLE OF HONEY SO YOU GET, LIKE, THAT SWEET AND SPICY AND THEN FRESH THYME.
THE FRESH THYME REALLY BRIGHTENS IT UP.
THAT HONEY KIND OF, LIKE, HELPS IT STICK.
THAT'S IT.
FRIED-CHICKEN SKINS, HOT SAUCE AND HONEY.
THAT'S KIND OF A THING YOU DO WHEN NOBODY'S LOOKING WHEN YOU'RE HOME ALONE.
SO I'M GONNA MAKE A DISH UTILIZING THESE BEAUTIFUL VIRGINIA OYSTERS FROM MY FRIENDS AT RAPPAHANNOCK.
I'M GONNA BAKE THEM WITH A REALLY CLASSIC COMPOUND BUTTER WHICH IS REALLY EASY TO MAKE AND IS REALLY, REALLY TASTY WHEN IT'S BAKED ON THE OYSTER.
SO FIRST THING IS TO WHIP THE BUTTER.
I LIKE TO USE THE PADDLE BECAUSE I DON'T WANT TO USE A WHISK 'CAUSE I DON'T WANT A LOT OF AIR IN THERE.
I WANT IT TO BE VERY DENSE.
SO WHILE THAT'S WHIPPING, WE'RE GONNA SAUTÃ SOME OF THE THINGS THAT GO INTO THE COMPOUND BUTTER.
SO A LITTLE OIL IN A NICE, HOT CAST-IRON PAN.
SOME MINCED ONION AND GARLIC.
SCALLIONS.
I'LL RESERVE A LITTLE BI OF THAT TO PUT IN RAW.
JUST A VERY FAST COOK, AND THEN A LITTLE WHITE WINE.
I STILL WOULD LIKE THE ONIONS AND GARLIC STUFF TO HAVE A LITTLE BIT OF TEXTURE SO IT'S NOT ALL MUSHY AND COOKED.
STILL HAS A LITTLE BIT OF LIFE.
A LITTLE LEMON ZEST.
WHAT'S NEAT ABOUT COMPOUND BUTTERS IS YOU CAN MAKE A BIG BATCH AND THEN ROLL IT INTO A TUBE IN PLASTIC WRAP AND THROW IT IN THE FREEZER AND CUT OFF LITTLE COINS AS YOU NEED I FOR WHATEVER IT MAY BE TO TOSS A PASTA OR TOP WITH OYSTERS.
THAT'LL LAST IN THE FREEZER FOR ABOUT A MONTH.
LITTLE FRESH LEMON JUICE TO BRIGHTEN IT UP.
THIS RECIPE UTILIZES PRESERVED LEMON, AND PRESERVED LEMON GIVES I THIS SWEET-AND-SOUR FLAVOR AND A LITTLE SALTY.
NOW YOU WANT TO LE THIS COOL A LITTLE BI BECAUSE YOU DON'T WANT TO ADD HOT VEGETABLES TO COLD BUTTER.
IT'LL MELT IT.
NOW THE BUTTER'S NICE AND SOFT.
GONNA ADD THE RAW SCALLION.
SO NOW THIS IS NICE AND COOL, SO WE'RE GONNA ADD I TO THE WHIPPED BUTTER.
SO I'VE ALREADY SHUCKED THE OYSTERS, AND THEN TO BAKE THEM, I TOOK A PIECE OF TIN FOIL AND ROLLED IT UP SO THAT THE OYSTERS SI FLAT SO WHEN THEY'RE BAKING, THEY WON'T TILT AND ANY OF THE JUICES AND BUTTER WON'T FALL OUT.
AND THAT'LL HOLD WHILE IT'S IN THE OVEN.
OKAY, THIS IS READY.
THIS BUTTER.
SEE? IT'S NICELY EMULSIFIED NOW WITH ALL THAT SAUTÃED VEGETABLES AND SCALLIONS AND LEMON AND GARLIC AND PRESERVED LEMON IN THERE.
AND JUST A LITTLE BIT ON EACH OYSTER.
AND THIS GOES INTO, LIKE, A SUPER-HOT OVEN.
JUST CRANK THE OVEN AS HOT AS YOU CAN GET IT.
THIS IS ALSO REALLY, REALLY FANTASTIC ON A GRILL OUTSIDE.
SO THE WAY I LIKED THEM COOKED IS WARMED ALL THE WAY THROUGH.
IF THE BUTTER'S BUBBLING, THEN THE OYSTER'S GONNA BE JUST WARMED THROUGH.
YOU DON'T WANT TO OVERCOOK THE OYSTERS AND MAKE THEM ALL RUBBERY, SO IT'S JUST KIND OF LIKE RIGHT PAST THAT POINT WHERE THEY'RE RAW.
THEY'RE JUST WARM.
SO IT'S BEEN ABOUT SEVEN MINUTES, SO THE OYSTERS ARE GONNA BE NICE AND WARM, BUTTER'S GONNA BE NICE AND MELTED.
YOU CAN SEE THE OYSTERS ARE JUST KIND OF FIRMING UP.
THAT'S PERFECT.
BRIGHT THEM BACK UP WITH SOME FRESH LEMON.
AND THEN THIS IS BOTTARGA, WHAT I CALL THE COUNTRY HAM OF THE FISH WORLD.
IT'S MULLET ROE THAT'S BEEN TREATED EXACTLY THE SAME WAY THA COUNTRY HAM IS TREATED.
AND IT HAS THAT SAME VERY FAMILIAR FLAVOR.
LET'S GRATE IT.
I LIKE LOTS OF IT.
AND THIS IS LOVAGE.
IT'S VERY SIMILAR TO CELERY.
IT'S JUST THE LEAVES.
THERE YOU HAVE IT BAKED OYSTERS WITH BOTTARGA, PRESERVED LEMON, AND SCALLION BUTTER.
ALL THAT BUTTER, ALL THA OYSTER JUICE IN THERE.
THEN YOU JUST DRINK IT.
IT'S LIKE A HOT-BUTTER OYSTER SHOOTER.
SO THIS IS A GREAT WAY TO MAKE ICE CREAM UTILIZING THE FRESHES FRUIT YOU CAN FIND.
EVERYONE IS SCARED TO DEATH OF ICE CREAM, BUT THIS IS REALLY THE SIMPLEST WAY TO MAKE IT.
IT'S LITERALLY THREE INGREDIENTS CREAM, SUGAR, AND EGG YOKES AND THEN WHATEVER FRUIT YOU WOULD LIKE.
HERE WE'RE GONNA USE THESE BEAUTIFUL PEACHES.
SO FIRST, TAKE THE CREAM, AND YOU'RE GONNA WARM IT SLIGHTLY.
WHILE THE CREAM IS HEATING UP AND STEEPING, WE'RE GONNA TAKE THE SUGAR AND THE YOKES, COMBINE THEM TOGETHER.
THIS PROCESS HELPS EMULSIFY THE YOKE WITH THE SUGAR SO THAT IT'S EASIER TO TEMPER INTO THE CREAM.
THIS IS CALLED CREAMING.
THIS IS ALSO GETTING SOME AIR IN THERE TO AERATE I SO THAT YOUR ICE CREAM ISN'T TOO DENSE.
AND YOU WANT TO WHIP THIS UNTIL IT GETS PALE.
YOU CAN SEE THAT'S ALREADY STARTING TO HAPPEN.
AND WHEN YOU'RE DOING THIS, YOU'RE LOOKING AT THE SUGAR GRANULES, AND I CAN STILL SEE THA THEY'RE NOT COMPLETELY HYDRATED.
JUST KEEP WHIPPING IT A BIT.
NOW THAT'S READY TO BE TEMPERED WITH CREAM.
YOU CAN SEE THIS IS TO A BOIL, AND THAT'S AS FAR AS YOU WANT TO TAKE IT.
YOU JUST WANT TO STEEP IT SO THA IT'S WARM AND IT'LL CREATE A CUSTARD.
SO WHAT YOU DO IS YOU SLOWLY ADD THE HOT MIXTURE TO THE EGGS, AND YOU DO THAT A LITTLE BIT AT A TIME.
AND BY TEMPERING, THE IDEA IS TO SLOWLY BRING UP THIS COLD MIXTURE, THIS EMULSIFICATION, WITHOUT COOKING THE EGGS TOO MUCH.
YOU DON'T WANT TO DUMP THIS INTO THE PO 'CAUSE IT WOULD SCRAMBLE THE EGGS.
I WANT TO KEEP ADDING THIS UNTIL THIS MIXTURE IS A BIT WARM.
AND YOU SEE I'M ONLY ADDING A LADLE AT A TIME.
OKAY, NOW I CAN FEEL THA THIS MIXTURE IS WARM, SO WHAT I'LL DO, I'LL SLOWLY ADD THIS MIXTURE TO THE CREAM.
I CAN ACTUALLY SMELL THE EGGS COOKING, JUST WARMING THROUGH, WHICH IS WHAT YOU WANT.
AND NOW YOU HAVE THE SIMPLEST ICE-CREAM BASE THAT YOU COULD EVER IMAGINE.
SO AT THIS POINT, YOU CAN ADD WHATEVER YOU LIKE.
THESE ARE JUST PEACHES THAT HAVE BEEN PEELED AND CHOPPED UP COMPLETELY RAW.
WHEN THE ICE-CREAM BASE FREEZES, YOU'LL GET THESE REALLY NICE BITES OF FRESH PEACH.
THAT'S IT.
TIME TO GO INTO THE ICE-CREAM MACHINE.
THIS MACHINE'S REALLY COOL BECAUSE IT HAS A FUNCTION THAT PRE-COOLS IT.
NORMALLY, YOU WOULD HAVE TO REALLY COOL THIS MIXTURE DOWN BEFORE ADDING IT, SO THAT'S GOOD.
PRESS "START.
" SO NOW THAT THE ICE CREAM IS DONE SPINNING, WE'RE GONNA PLATE YOUR FINAL DISH.
SO WE'RE GONNA TAKE SOME OF THESE PEACHES THAT HAVE BEEN STEWED DOWN, SOME CORNMEAL CRUMBLE.
IT'S MADE OF CORNMEAL AND SIMILAR TO A PIE DOUGH.
SPRINKLE THAT ON TOP, SO IT'S KIND OF LIKE EATING PEACH PIE.
THEN SOME LEAVES OF LEMON BALM.
PEACH ICE CREAM WITH CORNMEAL CRUMBLE AND LEMON BALM.
IS THAT NINTENDO?